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–+ servings

Sweet Potato Cornbread

A soft, rich cornbread made with mashed sweet potato, buttermilk, brown sugar, butter, and a small amount of cinnamon and nutmeg. The sweet potato keeps the crumb tender while giving the cornbread a warm flavor and subtle sweetness. Serve it alongside soups, stews, chili, braised meats, or other savory dishes, or enjoy it warm with butter and a drizzle of honey or sorghum syrup.
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Course: Side Dish
Cuisine: American, Southern
Keyword: Easy Sweet Potato Cornbread, Sweet Potato Cornbread
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 9

Ingredients

  • 1 cup fine yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup packed light or dark brown sugar
  • 4 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp  kosher salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2  large eggs
  • 2 cups whole buttermilk
  • 1 cup ooked and mashed sweet potato
  • 6 tbsp  unsalted butter, melted

For serving

  • pats of butter, honey or alaga/sorghum syrup, for drizzling

Instructions

  • Heat the oven to 400°F. Line a 9×9-inch square baking pan with parchment paper or coat it generously with baking spray. A large 10–12-inch cast-iron skillet or a 12-cup muffin pan fitted with cupcake liners may also be used. Set the prepared pan aside.
  • Add the cornmeal, flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg to a medium bowl. Whisk until the ingredients are evenly distributed, then set the mixture aside.
  • In a large bowl, whisk together the eggs, buttermilk, and mashed sweet potato or purée until smooth and thoroughly combined. Add the dry mixture to the wet mixture. Using a rubber spatula, gently fold the ingredients together just until no dry streaks remain.
  • Pour in the melted butter and fold it into the batter until incorporated. Transfer the batter to the prepared baking dish. Level the surface with an offset spatula if needed.
  • Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Let the cornbread rest for 10 minutes before slicing.
  • Cut into wedges and serve immediately. Add extra pats of butter and drizzle with honey or alaga/sorghum syrup, if desired.

Notes

Recipe Notes

  • Sweet potato: Cooked and mashed sweet potato is preferred for the best flavor and texture, but plain canned sweet potato purée can also be used. Avoid sweet potato pie filling, which has added sugar and spices.
  • Smooth the purée: Mash the cooked sweet potato very well before measuring. If it’s stringy, give it a quick blend or pulse in a food processor for a smoother cornbread crumb.
  • Don’t overmix: Once the dry and wet ingredients come together, fold the batter only until combined. Overmixing can make the cornbread less tender.
  • Pan options: A 9×9-inch baking pan works perfectly, but you can also use a 10–12-inch cast-iron skillet for crispier edges or a 12-cup muffin pan for individual portions.
  • Check for doneness: Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Let the cornbread cool for 10 minutes before slicing.
  • Serving: This cornbread is especially good served warm with butter and a drizzle of honey, alaga syrup, or sorghum syrup.
 

Nutrition

Calories: 287kcal | Carbohydrates: 41g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 67mg | Sodium: 743mg | Potassium: 314mg | Fiber: 3g | Sugar: 10g | Vitamin A: 2725IU | Vitamin C: 2mg | Calcium: 207mg | Iron: 2mg
Estimated per serving, based on 9 servings and excluding optional butter, honey, or alaga/sorghum syrup used for serving.
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