Meet your new go-to comfort bake: Sweet Potato Cornbread. This Southern-inspired classic beautifully marries the gentle sweetness of mashed sweet potato with the golden crunch of cornmeal. The result is a moist, tender crumb that’s just sweet enough, with lovely notes of honey and a hint of warm cinnamon. Whether you’re whipping it up for a holiday feast or as a weeknight dinner side, this cornbread instantly upgrades any meal with its rustic charm and irresistible flavor.
Ingredients You’ll Need
The best part about making Sweet Potato Cornbread is just how simple the ingredient list is—each component plays a special role in achieving that uniquely satisfying taste, texture, and colorful golden-orange hue. Don’t skip anything for the best results!
- Mashed Sweet Potato: Adds moisture, subtle natural sweetness, and a gorgeous color to the cornbread.
- Yellow Cornmeal: Gives the bread its classic texture and signature corn flavor.
- All-Purpose Flour: Provides a tender crumb and just the right amount of structure.
- Granulated Sugar: Rounds out the sweet potato’s flavor and lends a light sweetness.
- Baking Powder: Ensures a beautifully tall and fluffy cornbread.
- Baking Soda: Helps the bread rise and create a light texture.
- Salt: Balances out the sweet and makes all the flavors pop.
- Ground Cinnamon (optional): Adds a warm, cozy note that pairs perfectly with sweet potato.
- Large Eggs: Bind the batter and add richness.
- Buttermilk: Delivers tang and tenderness, making every bite melt-in-your-mouth soft.
- Unsalted Butter (melted): Keeps things rich and decadent.
- Honey: Boosts flavor with floral, mellow sweetness that’s an absolute treat.
How to Make Sweet Potato Cornbread
Step 1: Preheat and Prepare Your Pan
Begin by cranking up your oven to 400°F. This high heat is what gives Sweet Potato Cornbread its beautiful golden crust. Lightly grease an 8×8 inch baking dish or, for classic Southern flair, a 9-inch cast-iron skillet—either will be perfect!
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, sugar, baking powder, baking soda, salt, and cinnamon (if using). This even mixture ensures that leavening agents and spices are distributed so you don’t end up with any uneven surprises.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk together the mashed sweet potato, eggs, buttermilk, melted butter, and honey until completely smooth. At this point, your kitchen will smell downright heavenly already, especially with that touch of honey!
Step 4: Mix Batter Gently
Pour the wet ingredient mixture into the bowl with the dry ingredients. Gently fold everything together just until combined; don’t overmix, or you’ll risk tough cornbread. It’s fine if a few lumps remain—those will bake out.
Step 5: Bake
Pour the batter into your prepared baking dish or skillet and gently smooth out the top. Pop it in the oven and bake for 20-25 minutes, or until the top is golden and a toothpick poked into the center comes out clean.
Step 6: Cool and Serve
Let your fresh-baked Sweet Potato Cornbread cool for a few minutes so it sets up perfectly for slicing. Once it’s just warm, cut into generous squares and serve right away for the softest, most flavorful bite!
How to Serve Sweet Potato Cornbread
Garnishes
A simple finishing touch of butter melting into the nooks or a drizzle of golden honey takes your Sweet Potato Cornbread from delicious to absolutely irresistible. Sprinkle on a pinch of flaky salt, or even a dusting of cinnamon, if you’d like to play up the cozy flavors.
Side Dishes
This cornbread is a perfect partner for classic Southern sides—think hearty chili, smoky collard greens, or a soul-warming bowl of soup. It’s also a lovely companion at the holiday table, nestled next to roasted vegetables or glazed ham.
Creative Ways to Present
For a charming twist, bake the batter in muffin pans for individual servings, or use mini cast-iron pans for rustic appeal. Build a brunch board featuring Sweet Potato Cornbread cut into triangles, paired with flavored butters and jams, for a feast that’s as pretty to look at as it is delicious to eat.
Make Ahead and Storage
Storing Leftovers
Keep any extra Sweet Potato Cornbread in an airtight container at room temperature for up to two days. This prevents it from drying out and keeps that lovely moist crumb intact.
Freezing
For longer storage, wrap completely cooled slices in plastic wrap and place them in a zip-top freezer bag. Freeze for up to 2 months—just thaw at room temperature whenever you’re ready for a taste of comfort.
Reheating
To bring back that freshly-baked warmth, reheat individual slices in a toaster oven or microwave for 20-30 seconds. If you’re reheating a whole batch, cover with foil and gently warm in a 300°F oven for about 10 minutes.
FAQs
Can I use canned sweet potato instead of fresh?
Absolutely! Canned sweet potato puree works just as well and is a super-convenient shortcut. Just make sure it’s unsweetened, and drain any excess liquid so your Sweet Potato Cornbread batter isn’t too wet.
Is there a gluten-free way to make Sweet Potato Cornbread?
Yes! Swap the all-purpose flour for your favorite gluten-free flour blend in a 1:1 ratio. Make sure your cornmeal is certified gluten-free too, then proceed as usual for a cornbread everyone can enjoy.
Can I prepare Sweet Potato Cornbread ahead of time?
Definitely. Bake it a day ahead and store tightly wrapped at room temperature. Just before serving, warm it up gently in the oven to revive its fresh-baked magic.
What’s the best way to get super-moist cornbread?
Using mashed sweet potato guarantees extra moisture, but don’t overbake—check at the 20 minute mark. Adding a little extra honey or an extra tablespoon of melted butter to the batter will keep things even more tender.
Can I add mix-ins to this recipe?
Go for it! Cheddar cheese, chopped jalapeños, or even toasted pecans are delicious additions to Sweet Potato Cornbread. Fold your mix-ins in gently right before pouring the batter into your pan.
Final Thoughts
There’s nothing quite like the heartwarming aroma of Sweet Potato Cornbread drifting through the house. I hope this recipe brings as much joy to your table as it does to mine. Give it a try, play with the toppings, and enjoy every sweet, golden bite—you’re in for a treat!
Print
Sweet Potato Cornbread Recipe
- Total Time: 40 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
This Sweet Potato Cornbread is a delightful twist on traditional cornbread, adding the natural sweetness of sweet potatoes to the mix. It’s moist, flavorful, and perfect for any occasion.
Ingredients
Dry Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (optional)
Wet Ingredients:
- 1 cup mashed cooked sweet potato
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted
- 2 tablespoons honey
Instructions
- Preheat the Oven: Preheat your oven to 400°F and grease an 8×8 inch baking dish or a 9-inch cast-iron skillet.
- Mix Dry Ingredients: In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda, salt, and cinnamon (if using).
- Combine Wet Ingredients: In another bowl, mix sweet potato, eggs, buttermilk, melted butter, and honey until smooth.
- Combine Mixtures: Pour wet ingredients into the dry ingredients and stir until just combined.
- Bake: Pour batter into the prepared pan, smooth the top, and bake for 20-25 minutes until golden and a toothpick comes out clean.
- Serve: Let cool slightly, slice, and serve.
Notes
- For extra flavor, drizzle with honey or serve with butter.
- Leftovers can be stored in an airtight container at room temperature for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 9g
- Sodium: 270mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
