Sweet Potato Cornbread Recipe
If you’re searching for the ultimate cozy side dish, Sweet Potato Cornbread is about to become your new obsession. This recipe takes the rustic charm of classic cornbread and gives it a warm, subtly sweet twist with mashed sweet potato. The result? A moist, tender crumb and golden hue that screams comfort food, perfect for pairing with hearty chili, roasted chicken, or simply enjoying warm from the oven with a pat of butter. Whether you’re baking for a holiday, a family dinner, or a weekday treat, this is the kind of cornbread that disappears in minutes!
Ingredients You’ll Need
The beauty of Sweet Potato Cornbread lies in its simple, pantry-friendly ingredients, each one working magic to create that signature taste and texture. Don’t skip or swap these — every element brings something special to the table!
- Mashed Cooked Sweet Potato: Adds natural sweetness, moisture, and a gorgeous golden color.
- Yellow Cornmeal: Provides that iconic cornbread texture and a subtle corn flavor.
- All-Purpose Flour: Gives the bread structure and keeps it tender.
- Brown Sugar: Enhances the sweetness and adds a hint of caramel richness.
- Baking Powder: Ensures the cornbread rises beautifully and stays light.
- Baking Soda: Reacts with the buttermilk and sweet potato for extra lift and tenderness.
- Salt: Balances the sweetness and brings out all the flavors.
- Ground Cinnamon (optional): Adds a lovely warmth that pairs perfectly with sweet potato.
- Large Eggs: Bind everything together and contribute to a soft crumb.
- Buttermilk: Makes the cornbread deliciously moist and adds a subtle tang.
- Unsalted Butter, Melted: Infuses richness and a melt-in-your-mouth quality.
- Vegetable Oil: Keeps the bread extra tender and moist.
- Vanilla Extract: Lifts the overall flavor with a touch of sweetness.
How to Make Sweet Potato Cornbread
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 375°F (190°C). This ensures even baking and that classic golden top. Lightly grease a 9-inch square baking dish or a sturdy cast iron skillet — either one will give you beautiful results and easy release.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, brown sugar, baking powder, baking soda, salt, and cinnamon (if you’re using it). Taking a moment with this step disperses the leavening and spices evenly, setting you up for a perfect crumb.
Step 3: Combine the Wet Ingredients
In a separate bowl, blend the mashed sweet potato, eggs, buttermilk, melted butter, vegetable oil, and vanilla extract until smooth and creamy. This mixture is the secret to that signature Sweet Potato Cornbread flavor and texture — don’t be tempted to skimp on mixing here!
Step 4: Bring It All Together
Pour the wet mixture into the bowl of dry ingredients. Gently stir until just combined — overmixing can make your cornbread tough, so stop as soon as you no longer see pockets of flour. You’ll notice the batter is thick and beautifully orange from the sweet potato.
Step 5: Bake to Golden Perfection
Spread the batter evenly in your prepared pan, smoothing the top with a spatula. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. The aroma will be heavenly, and the top should be a gorgeous golden brown.
Step 6: Cool and Serve
Let your Sweet Potato Cornbread cool in the pan for at least 10 minutes before slicing. This short wait helps it set, making it easier to cut into perfect squares. Serve warm for the ultimate comfort food experience!
How to Serve Sweet Potato Cornbread
Garnishes
A warm slice of Sweet Potato Cornbread is wonderful on its own, but a little garnish takes it over the top. Try a pat of salted butter, a drizzle of honey, or even a sprinkle of flakey sea salt. For a festive touch, add a dusting of cinnamon sugar or a dollop of whipped honey butter.
Side Dishes
This cornbread shines alongside hearty mains. Serve it with a steaming bowl of chili, classic Southern barbecue, roasted meats, or a cozy vegetable stew. It’s also a delicious addition to holiday spreads and potlucks, complementing everything from turkey to glazed ham.
Creative Ways to Present
Feeling playful? Try cutting your Sweet Potato Cornbread into fun shapes using cookie cutters, or bake mini muffins for a bite-sized treat. Layer slices in a bread basket with colorful napkins, or serve on a rustic wooden board for that homey, farmhouse vibe.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, wrap them tightly in foil or store in an airtight container at room temperature for up to two days. The moisture from the sweet potato keeps the cornbread soft, even after a day or two.
Freezing
To freeze, let the cornbread cool completely, then wrap individual slices or the whole loaf in plastic wrap and foil. Pop them into a freezer-safe bag and store for up to three months. This makes it easy to grab a piece whenever the craving strikes!
Reheating
Reheat slices in the microwave for 10 to 15 seconds, or in a 300°F oven wrapped in foil for about 10 minutes. This brings back that just-baked warmth and softness, making your Sweet Potato Cornbread taste fresh from the oven every time.
FAQs
Can I use canned sweet potato purée?
Yes! Canned sweet potato purée (unsweetened) is a fantastic shortcut and works beautifully in this Sweet Potato Cornbread recipe. Just be sure to drain off any excess liquid to keep the batter thick.
What’s the best way to cook and mash sweet potatoes?
Simply bake or microwave a medium sweet potato until tender, then peel and mash until smooth. This brings out the natural sweetness and ensures a creamy texture in your cornbread.
Can I make this recipe gluten-free?
Absolutely — substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour. The cornbread will still turn out moist and flavorful, with all the same sweet potato goodness.
How do I know when the cornbread is done?
Look for a golden top and a toothpick that comes out clean or with just a few moist crumbs. The center should spring back lightly when touched, and the edges will pull away from the pan.
Can I bake this as muffins instead of in a pan?
Definitely! Divide the batter among lined muffin tins and bake at 375°F for about 15 to 18 minutes. You’ll get adorable, perfectly portioned Sweet Potato Cornbread muffins — ideal for lunchboxes or brunch spreads.
Final Thoughts
This Sweet Potato Cornbread is pure comfort in every bite, and I can’t recommend it enough. Whether you’re a cornbread enthusiast or just discovering its magic, give this recipe a try — it’s sure to become a favorite on your table. Happy baking!
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Sweet Potato Cornbread Recipe
- Total Time: 45 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
This Sweet Potato Cornbread is a moist, flavorful twist on classic Southern cornbread, combining the natural sweetness of mashed sweet potatoes with the hearty texture of cornmeal. Perfect as a comforting side dish for fall or any time of year, it bakes up tender with a hint of cinnamon and pairs wonderfully with chili, roasted meats, or simply enjoyed warm with butter or honey.
Ingredients
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ⅓ cup brown sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon (optional)
Wet Ingredients
- 1 cup mashed cooked sweet potato (about 1 medium)
- 2 large eggs
- ¾ cup buttermilk
- ¼ cup unsalted butter, melted
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and grease a 9-inch square baking dish or a cast iron skillet to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, brown sugar, baking powder, baking soda, salt, and cinnamon if using. This ensures the leavening powders are evenly distributed.
- Combine Wet Ingredients: In a separate bowl, mix the mashed sweet potato with the eggs, buttermilk, melted butter, vegetable oil, and vanilla extract until the mixture is smooth and uniform in texture.
- Combine Wet and Dry Mixes: Pour the wet ingredients into the bowl of dry ingredients. Stir gently until just combined; be careful not to overmix, as this can make the cornbread tough.
- Bake: Spread the batter evenly into the prepared pan and bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean indicating it’s cooked through.
- Cool and Serve: Allow the cornbread to cool for about 10 minutes before slicing. Serve warm with butter, honey, or as a side to chili or roasted meats.
Notes
- You can prepare the mashed sweet potato in advance or substitute with unsweetened canned sweet potato purée for convenience.
- For added moisture and flavor, serve warm with butter or honey.
- This cornbread pairs especially well as a side dish with chili or roasted meats.
- Do not overmix the batter to keep the bread tender and light.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 square (approximately 1/9th of the recipe)
- Calories: 240
- Sugar: 10g
- Sodium: 270mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
