If you’re on the hunt for a cozy, comforting treat that wonderfully balances sweetness and hearty texture, I can’t wait for you to try the Best Sweet Potato Cornbread Recipe. This cornbread isn’t just any side—it’s an absolute showstopper with its tender crumb and warm flavors thanks to mashed sweet potatoes and a hint of cinnamon. Perfectly moist and lightly sweetened, this cornbread brings the golden glow of autumn to your table, making every bite a hug in bread form. It’s one of those recipes that feels like home on a plate and instantly becomes a favorite for the whole family to gather around.
Ingredients You’ll Need
The magic of this Best Sweet Potato Cornbread Recipe lies in its simplicity and quality ingredients. Each one plays a unique role in creating that perfect balance of moistness, crumb, and flavor that makes this dish so memorable.
- Mashed sweet potatoes (1 cup): Adds natural sweetness and moisture while making the cornbread wonderfully tender.
- Yellow cornmeal (1 cup): Essential for that classic cornbread texture and a subtle corn flavor.
- All-purpose flour (1 cup): Provides structure and balance to the crumb, ensuring it’s not too dense.
- Granulated sugar (½ cup): Sweetens just enough, highlighting the sweet potato without overpowering.
- Baking powder (1 tablespoon): Helps the bread rise beautifully and stay light.
- Baking soda (½ teaspoon): Works with the buttermilk to give a lift and tender crumb.
- Salt (½ teaspoon): Enhances all the flavors, making each bite more satisfying.
- Ground cinnamon (1 teaspoon, optional): Adds a subtle warmth and complexity to the flavor.
- Eggs (2 large): Bind everything together and contribute to a rich texture.
- Buttermilk (1 cup): Brings acidity for perfect rise and adds a pleasant tangy note.
- Unsalted butter (½ cup, melted): Makes the cornbread moist with a luscious buttery richness.
- Vanilla extract (1 teaspoon): Provides a delicate sweetness that complements the sweet potatoes.
- Honey or maple syrup (for serving): Optional, but highly recommended for drizzling on warm slices.
- Extra butter: For greasing the pan and optionally for serving.
How to Make Best Sweet Potato Cornbread Recipe
Step 1: Prepare the Sweet Potatoes
First, preheat your oven to 375°F (190°C). Take a medium sweet potato and pierce it a few times with a fork. You can bake it for 45 to 50 minutes until it’s tender, or zap it in the microwave for about 5 to 7 minutes if you’re short on time. Once soft, scoop out the flesh and mash it smooth—this luscious puree is the secret to the moist magic in this cornbread.
Step 2: Mix the Dry Ingredients
While your sweet potato is cooling slightly, gather a large bowl and whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, salt, and cinnamon if you’re using it. This dry mix forms the foundation for that delightful cornbread crumb you’re aiming for.
Step 3: Prepare the Wet Ingredients
In a separate bowl, beat the eggs until they’re nice and frothy. Then, stir in the mashed sweet potatoes, buttermilk, melted butter, and vanilla extract. You’ll notice this creates a rich and creamy batter bursting with flavor and promise.
Step 4: Combine Wet and Dry Mixtures
Time to bring it all together. Gradually add your wet mixture into the dry ingredients, gently folding until just combined. Be careful not to overmix—this keeps your cornbread tender and fluffy rather than tough.
Step 5: Bake the Cornbread
Grease your baking dish or a well-seasoned cast iron skillet with some butter. Pour the batter evenly into the pan and pop it into your preheated oven. Bake for approximately 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will soon be filled with that irresistible sweet, buttery aroma!
Step 6: Cool and Serve
Allow the cornbread to cool for about 10 minutes before slicing. This resting time helps it set and makes slicing a breeze. Serve warm, slathered with some extra butter and a generous drizzle of honey or maple syrup for an extra touch of indulgence!
How to Serve Best Sweet Potato Cornbread Recipe
Garnishes
A pat of salted butter melting over a warm slice is pure heaven. For a little added sweetness and sparkle, drizzle honey or maple syrup on top—or try a light dusting of cinnamon sugar for a festive touch. Fresh herbs like rosemary or thyme also pair beautifully if you want an unexpected savory note.
Side Dishes
This cornbread pairs marvelously with savory classics like chili, roasted turkey, or glazed ham. It’s also a wonderful accompaniment to hearty soups and stews, where its tender crumb can soak up those rich, flavorful broths. For a vegetarian option, serve it alongside roasted vegetables and a fresh, crisp salad.
Creative Ways to Present
Looking to impress? Try cutting the cornbread into mini squares and serve as part of a brunch spread with flavored butters or savory spreads like pimento cheese. Alternatively, crumble it over a warm bowl of chili as a cornbread crumble topping—it adds a delightful texture contrast. Sweet potato cornbread can even become the base for a decadent bread pudding, perfect for using leftovers creatively.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which might be hard to imagine!), wrap them tightly in plastic wrap or place slices in an airtight container. Stored in the refrigerator, your cornbread will stay fresh and moist for up to 3 days, ready to brighten your snack or meal.
Freezing
Best Sweet Potato Cornbread Recipe freezes brilliantly. Wrap individual slices or the whole loaf tightly with plastic wrap, then place in a freezer bag. Freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge for best texture.
Reheating
Reheat your cornbread slices gently in a 350°F (175°C) oven for 10-15 minutes until warmed through. You can also pop individual slices into the microwave for 20-30 seconds—just be sure to cover them to keep the moisture locked in. Adding a little extra butter before reheating makes it taste freshly baked again!
FAQs
Can I use canned sweet potatoes instead of fresh?
Absolutely! Just make sure to drain them well and mash them smoothly. The flavor will be almost as vibrant, and it’s a great shortcut when time is tight.
Is it necessary to use buttermilk?
Buttermilk adds acidity that reacts with the baking soda for leavening and a slight tangy flavor that balances the sweetness. If you don’t have buttermilk, you can make a substitute with regular milk and a tablespoon of lemon juice or vinegar.
Can I make this cornbread gluten-free?
Yes! Swap the all-purpose flour for a gluten-free flour blend that’s designed for baking. The texture might vary slightly, but it should still be delicious.
What’s the best pan to bake this cornbread in?
A cast iron skillet is ideal because it creates a nicely browned crust, but a glass or metal baking dish works just fine too. Just make sure to grease it well.
Can I add extras like nuts or chocolate chips?
Definitely! Chopped pecans or walnuts add a lovely crunch, while mini chocolate chips bring a delightful surprise of sweetness. Fold them in with the wet ingredients for best distribution.
Final Thoughts
There’s something truly special about the Best Sweet Potato Cornbread Recipe that brings warmth, comfort, and a bit of magic to any meal. It’s easy to make, packed with familiar, wholesome ingredients, and always a crowd-pleaser. I encourage you to give it a try—once you taste it, it might just become your new go-to recipe for celebrations, weeknight dinners, and everything in between. Happy baking!
Print
Best Sweet Potato Cornbread Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9-12 slices
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Best Sweet Potato Cornbread recipe combines the natural sweetness of mashed sweet potatoes with classic cornbread ingredients to create a moist, flavorful, and slightly sweet bread perfect for any meal or snack. With a hint of cinnamon and a tender crumb, this cornbread is ideal for serving alongside soups, stews, or enjoying on its own with honey or butter.
Ingredients
Dry Ingredients
- 1 cup (150g) yellow cornmeal
- 1 cup (125g) all-purpose flour
- ½ cup (100g) granulated sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon (optional)
Wet Ingredients
- 1 cup (240g) mashed sweet potatoes (about 1 medium sweet potato)
- 2 large eggs
- 1 cup (240ml) buttermilk
- ½ cup (115g) unsalted butter, melted
- 1 tsp vanilla extract
For Serving
- Honey or maple syrup
- Extra butter
Instructions
- Prepare the Sweet Potatoes: Preheat your oven to 375°F (190°C). Pierce a sweet potato several times with a fork and bake directly on the oven rack for 45-50 minutes until soft. Alternatively, microwave the sweet potato for 5-7 minutes. Once cooked, scoop out the flesh and mash it until smooth.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon if using. Ensure even distribution of all leavening agents and spices.
- Prepare the Wet Ingredients: In a separate bowl, beat the eggs until light, then add the mashed sweet potatoes, buttermilk, melted butter, and vanilla extract. Stir well until the mixture is uniform and smooth.
- Combine Wet and Dry Mixtures: Gradually pour the wet ingredients into the dry ingredient bowl, stirring gently until just combined. Be careful not to overmix to maintain a tender texture.
- Bake the Cornbread: Grease a baking dish or cast iron skillet with butter. Pour the batter evenly into the prepared pan. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean and the top is golden brown.
- Cool and Serve: Remove the cornbread from the oven and let it cool for about 10 minutes before slicing. Serve warm with extra butter and honey or maple syrup for an extra touch of sweetness.
Notes
- For a vegan version, substitute eggs with flax eggs and use a plant-based milk mixed with vinegar instead of buttermilk.
- Keeps well stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
- Adding a little more cinnamon or a dash of nutmeg can enhance the warm spice profile.
- For a crispier crust, bake in a preheated cast iron skillet.
- Use fresh sweet potatoes rather than canned for best flavor and texture.
