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
Scale
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.
