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

Scale

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

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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