If you’ve never tried Sweet Potato Cornbread, you’re seriously missing out.
Imagine the rich, earthy sweetness of mashed sweet potatoes blending perfectly with golden cornmeal – warm, comforting, and soul-satisfying.
Whether you’re prepping sides for Thanksgiving, a summer BBQ, or just craving something cozy, this Southern-inspired twist on a classic will wow your taste buds.
Why You’ll Love Sweet Potato Cornbread
Sweet potato cornbread offers a delicious balance of texture and taste that sets it apart from traditional cornbread. Here’s why you’ll love it:
- Unique Flavor: The mashed sweet potatoes add a subtle natural sweetness and depth of flavor.
- Moist and Tender: Sweet potatoes help lock in moisture, making the crumb soft and never dry.
- Versatile Pairing: It pairs beautifully with both sweet and savory dishes.
- Make-Ahead Friendly: Great for meal prep, holidays, and freezing for later.
Ingredients You’ll Need
To make the best sweet potato cornbread, gather these simple pantry and fridge staples:
- Cornmeal: Use a medium or fine grind for the perfect texture.
- Flour: All-purpose flour works well, or use whole wheat for a heartier bite.
- Mashed Sweet Potatoes: Cooked and mashed; canned sweet potatoes also work in a pinch.
- Brown Sugar or Maple Syrup: Adds a rich, caramel-like sweetness.
- Baking Powder & Baking Soda: Help the cornbread rise.
- Salt: Balances the flavors.
- Buttermilk: Adds tang and tenderness. Use a DIY mix of milk and vinegar if needed.
- Eggs: For structure and richness.
- Butter or Oil: Butter for flavor, oil for added moisture — or a mix of both.
How to Make Sweet Potato Cornbread (Step-by-Step)
Follow these simple steps to bake your own sweet potato cornbread:
- Preheat and Prep:
Preheat your oven to 375°F (190°C). Grease a cast-iron skillet or 8×8-inch baking dish. - Mix the Wet Ingredients:
In a large bowl, whisk together mashed sweet potatoes, eggs, buttermilk, and melted butter (or oil). - Combine Dry Ingredients:
In a separate bowl, mix cornmeal, flour, baking powder, baking soda, brown sugar (or maple syrup), and salt. - Combine Wet and Dry:
Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing. - Bake:
Pour batter into the prepared dish. Bake for 25–30 minutes, or until golden brown and a toothpick inserted in the center comes out clean. - Cool and Serve:
Let it rest for 10 minutes before slicing. Serve warm or at room temperature.
Flavor Variations and Add-Ins
Sweet potato cornbread is incredibly adaptable. Here are a few creative ways to customize it:
- Spicy: Add minced jalapeños, a dash of cayenne, or smoked paprika.
- Savory: Mix in shredded cheddar cheese, chopped scallions, or thyme.
- Sweeter: Stir in a bit more maple syrup or sprinkle cinnamon into the batter.
- Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
- Vegan Option: Swap eggs for flax eggs, and use plant-based milk and vegan butter or oil.
What to Serve with Sweet Potato Cornbread
This cornbread pairs beautifully with a wide variety of dishes. Try it with:
- Chili: Whether beef, turkey, or vegetarian, cornbread makes the perfect pairing.
- Hearty Soups: Think butternut squash, lentil, or creamy potato.
- Greens: Collard greens, sautéed kale, or green beans with garlic.
- Roasted Meats: Roast chicken, pork tenderloin, or glazed ham.
- Holiday Meals: An excellent addition to Thanksgiving or Christmas menus.
Add a slather of whipped honey butter or maple butter on top for an irresistible finish.
Storage Tips and Freezing Instructions
Sweet potato cornbread stores well and is perfect for making ahead.
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerate: Keeps for up to 5 days in the fridge.
- Freeze: Wrap individual slices and freeze for up to 2 months.
- Reheat: Warm in the oven at 300°F or microwave in short bursts to restore moisture.
Recipe FAQ’s
Can I use canned sweet potatoes?
Yes, just make sure to drain them well and mash until smooth.
Can I bake it in a cast-iron skillet?
Absolutely! A cast-iron skillet gives the cornbread crisp edges and even baking.
How do I make it sweeter?
Add more brown sugar, maple syrup, or a touch of honey to the batter.
What if I don’t have buttermilk?
Use 1 tablespoon of vinegar or lemon juice with 1 cup of milk to make a quick substitute.
Moist and Fluffy Sweet Potato Cornbread Recipe
Ingredients
- 1 cup mashed sweet potatoes fresh or canned
- 1 cup cornmeal medium or fine grind
- ¾ cup all-purpose flour
- ¼ cup brown sugar or maple syrup
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup buttermilk or 1 cup milk + 1 tablespoon vinegar
- ¼ cup unsalted butter melted (or neutral oil)
Instructions
Preheat and Prep:
- Preheat your oven to 375°F (190°C). Grease a cast-iron skillet or 8×8-inch baking dish.
Mix the Wet Ingredients:
- In a large bowl, whisk together mashed sweet potatoes, eggs, buttermilk, and melted butter (or oil).
Combine Dry Ingredients:
- In a separate bowl, mix cornmeal, flour, baking powder, baking soda, brown sugar (or maple syrup), and salt.
Combine Wet and Dry:
- Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
Bake:
- Pour batter into the prepared dish. Bake for 25–30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Cool and Serve:
- Let it rest for 10 minutes before slicing. Serve warm or at room temperature.
Notes
Flavor Variations and Add-Ins
Sweet potato cornbread is incredibly adaptable. Here are a few creative ways to customize it:- Spicy: Add minced jalapeños, a dash of cayenne, or smoked paprika.
- Savory: Mix in shredded cheddar cheese, chopped scallions, or thyme.
- Sweeter: Stir in a bit more maple syrup or sprinkle cinnamon into the batter.
- Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
- Vegan Option: Swap eggs for flax eggs, and use plant-based milk and vegan butter or oil.