This Ultimate Sweet Potato Cornbread is a moist, slightly sweet take on the classic cornbread. Infused with the natural sweetness of mashed sweet potatoes and the subtle warmth of cinnamon, it’s perfect for pairing with hearty meals, soups, or simply enjoyed on its own with a pat of butter.
Why You’ll Love This Recipe
The mashed sweet potato adds moisture and a rich texture, ensuring it stays soft and fluffy.
It’s versatile—serve it as a side for savory dishes or enjoy it as a mildly sweet treat.
The optional cinnamon adds a cozy twist, making it perfect for fall and winter meals.
Easy to make with simple pantry staples and ready in under 45 minutes.
This recipe works great for potlucks, family dinners, or even holiday gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup mashed sweet potato (about 1 medium sweet potato, cooked and mashed)
1 cup yellow cornmeal
1/2 cup granulated sugar (optional, for sweetness)
1 cup all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
2 large eggs
1/2 cup unsalted butter, melted and cooled
3/4 cup buttermilk
1 tsp cinnamon (optional, for added warmth)
Directions
Preheat the Oven: Set your oven to 375°F (190°C). Grease a 9-inch square baking dish or skillet and set it aside.
Prepare Wet Ingredients: In a large mixing bowl, combine the mashed sweet potato, eggs, melted butter, and buttermilk. Stir until the mixture is smooth.
Mix Dry Ingredients: In a separate bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and cinnamon (if using).
Combine the Mixtures: Gradually fold the dry ingredients into the wet ingredients. Stir until just combined, being careful not to overmix.
Bake the Cornbread: Pour the batter into the greased baking dish, spreading it evenly. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the cornbread to cool slightly before slicing. Serve warm with butter, honey, or as a side for your favorite meal.
Servings and Timing
Servings: 9 slices (depending on portion size)
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 40 minutes
Variations
Add-ins: Stir in 1/4 cup of chopped pecans or walnuts for a nutty crunch.
Spices: Enhance the flavor with a pinch of nutmeg or ground ginger alongside the cinnamon.
Sweetness Level: Skip the granulated sugar for a less sweet version, or replace it with honey for a more natural sweetness.
Cheesy Twist: Add 1/2 cup of shredded sharp cheddar cheese to the batter for a savory take.
Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.
Storage/Reheating
Storage: Store leftover cornbread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Freezing: Wrap individual slices in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months.
Reheating: Reheat slices in the microwave for 15–20 seconds or warm them in a 350°F (175°C) oven for 10 minutes.
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FAQs
How do I cook the sweet potato for this recipe?
Peel and cube a medium sweet potato, then boil or steam until fork-tender. Mash it thoroughly before measuring.
Can I use canned sweet potato puree?
Yes, canned sweet potato puree works as a convenient substitute. Just make sure it’s plain and unsweetened.
Can I make this recipe dairy-free?
Absolutely. Replace the buttermilk with a non-dairy milk mixed with 1 teaspoon of vinegar, and use dairy-free butter.
What can I serve with sweet potato cornbread?
This cornbread pairs well with chili, roasted meats, soups, or even a fresh salad. It’s also great as a standalone snack.
Why is my cornbread crumbly?
Overmixing the batter or using too much flour can make cornbread crumbly. Ensure accurate measurements and mix until just combined.
Conclusion
This Ultimate Sweet Potato Cornbread recipe is a must-try for anyone who loves a flavorful twist on a classic dish. Whether you enjoy it as a side or on its own, its moist texture and slight sweetness will win over any crowd. Try it for your next meal or gathering, and I’m confident it’ll become a new favorite.
📖 Recipe:
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Ultimate Sweet Potato Cornbread
- Total Time: 40 minutes
- Yield: 9 slices
- Diet: Vegetarian
Description
Discover the ultimate Sweet Potato Cornbread recipe! Infused with mashed sweet potatoes and a hint of cinnamon, this moist and slightly sweet cornbread is perfect for fall gatherings, potlucks, or as a delicious side to your favorite meals. Ready in just 40 minutes, it’s a cozy twist on the classic cornbread.
Ingredients
1 cup mashed sweet potato (about 1 medium sweet potato, cooked and mashed)
1 cup yellow cornmeal
1 cup all-purpose flour
1/2 cup granulated sugar (optional)
1 tbsp baking powder
1/2 tsp baking soda
2 large eggs
1/2 cup unsalted butter, melted and cooled
3/4 cup buttermilk
1 tsp cinnamon (optional)
Instructions
- Preheat the Oven: Preheat to 375°F (190°C) and grease a 9-inch square baking dish or skillet.
- Mix Wet Ingredients: In a large bowl, combine mashed sweet potato, eggs, melted butter, and buttermilk. Stir until smooth.
- Prepare Dry Ingredients: In another bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and cinnamon (if using).
- Combine Wet and Dry: Gradually fold the dry mixture into the wet ingredients. Stir gently until just combined.
- Bake: Pour batter into the prepared baking dish, spreading it evenly. Bake for 25–30 minutes, or until a toothpick comes out clean.
- Cool and Serve: Allow to cool slightly before slicing. Serve warm with butter, honey, or alongside your favorite meal.
Notes
For extra warmth, add a pinch of nutmeg or ground ginger.
Adjust sweetness by omitting sugar or replacing it with honey.
Add chopped pecans, walnuts, or shredded cheddar for a flavor boost.
Use canned sweet potato puree as a convenient substitute for fresh sweet potato.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern-American
Nutrition
- Serving Size: 9 slices
