If you’re on the hunt for a cozy, flavor-packed side that instantly elevates any meal, this Sweet Potato Cornbread Recipe is about to become your new best friend in the kitchen. Imagine tender, moist cornbread with a subtle sweetness from real mashed sweet potatoes, perfectly spiced with cinnamon and nutmeg, and with a golden crust that tempts you from the first bite. It’s a classic made better—comfort food that brings warmth and cheer whether you’re serving it for a holiday feast or a simple weeknight dinner.
Ingredients You’ll Need
Getting the ingredients right makes all the difference, and this Sweet Potato Cornbread Recipe relies on a handful of pantry staples and fresh flavors to create a satisfying texture and rich taste. Each ingredient plays a crucial role, from the creamy mashed sweet potatoes adding moisture and sweetness to the spices that bring a gentle warmth.
- 1 cup mashed cooked sweet potatoes: Adds natural sweetness and moisture that makes this cornbread irresistibly soft.
- 1 cup yellow cornmeal: Provides the classic cornbread texture with a slight bite and golden color.
- 1 cup all-purpose flour: Balances the cornmeal and helps bind everything together smoothly.
- 1/3 cup granulated sugar: Sweetens just enough without overpowering the other flavors.
- 1 tablespoon baking powder: Gives the bread that lovely rise and fluffy crumb.
- 1/2 teaspoon baking soda: Works with buttermilk to create lightness and tenderness.
- 1/2 teaspoon salt: Enhances all the flavors and keeps the sweetness balanced.
- 1 teaspoon ground cinnamon: Brings a comforting warmth and depth to the cornbread.
- 1/2 teaspoon ground nutmeg: Adds subtle spice that complements the sweet potatoes beautifully.
- 2 large eggs: Provide structure and richness to the batter.
- 1 cup buttermilk: Makes the texture tender and adds a slight tanginess to balance sweetness.
- 1/4 cup unsalted butter, melted and cooled: Adds richness and moistness to the crumb.
- 1 teaspoon vanilla extract: Enhances the sweet potato flavor with a gentle aromatic note.
How to Make Sweet Potato Cornbread Recipe
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 375°F. Grease a 9-inch square baking pan or, for an authentic touch, a cast iron skillet. This step ensures your cornbread will have a beautiful golden crust that releases easily when it’s done.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, and nutmeg. This mixture is the foundation that brings the sweetness and spice evenly throughout your cornbread.
Step 3: Mix Wet Ingredients Separately
In another bowl, combine the mashed sweet potatoes, eggs, buttermilk, melted butter, and vanilla extract. Whisk these together until smooth and fully blended, which helps incorporate all the moisture for a tender crumb.
Step 4: Combine Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are perfectly fine and will help your cornbread stay light and tender.
Step 5: Bake to Perfection
Transfer the batter to your prepared pan, spreading it evenly. Bake in your preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Once done, allow the cornbread to cool slightly before cutting—this resting time lets the flavors fully develop and the texture set.
How to Serve Sweet Potato Cornbread Recipe
Garnishes
This Sweet Potato Cornbread Recipe shines on its own but can be made even more special with thoughtful garnishes. A pat of melting butter on a warm slice is classic and comforting. For added sweetness, drizzle a little honey or maple syrup right before serving. Fresh herbs like chopped rosemary or thyme make a delightful, unexpected touch.
Side Dishes
Pair this cornbread with hearty, savory sides to create a well-rounded meal. It’s a perfect companion to chili, adding a subtle sweetness to contrast spicy, bold flavors. Serve alongside creamy soups, roasted vegetables, or your favorite barbecue dishes to complete the plate.
Creative Ways to Present
Want to impress your guests? Serve the cornbread in small, individual cast iron skillets to keep each portion warm and add rustic charm to your table setting. You can also create mini cornbread muffins for parties or brunches—just scoop the batter into a lined muffin tin and bake for 15-20 minutes.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cornbread tightly in plastic wrap or foil and store it at room temperature for up to two days. To keep it fresh longer, refrigerate for up to a week, but be sure to warm it before serving to restore its softness.
Freezing
This Sweet Potato Cornbread Recipe freezes wonderfully. Wrap individual slices or the whole loaf in plastic wrap and then foil, placing them in a freezer-safe bag. Freeze for up to three months. When you’re ready to enjoy, thaw in the fridge overnight or gently reheat from frozen.
Reheating
To bring back that fresh-baked warmth, reheat slices in the oven at 350°F for about 10 minutes, or microwave briefly for a softer texture. Adding a small pat of butter during reheating enhances the flavor and moistness.
FAQs
Can I use canned sweet potatoes for this recipe?
Absolutely! Just be sure to drain any excess liquid well before mashing, so your cornbread batter doesn’t become too wet and lose its perfect texture.
Is buttermilk necessary, or can I substitute regular milk?
Buttermilk is recommended because it reacts with the baking soda to give a tender crumb and slight tang. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
Can I make this cornbread vegan?
While this particular Sweet Potato Cornbread Recipe includes eggs and butter, you can substitute the eggs with flax eggs and use vegan butter or oil, along with a plant-based milk to make a vegan-friendly version. The texture may vary slightly but will still be delicious.
How sweet is this cornbread? Can I reduce the sugar?
The recipe has a balanced sweetness thanks to the mashed sweet potatoes and sugar. You can reduce the sugar a bit if you prefer a less sweet bread, but keep in mind the sweetness complements the spices and overall flavor.
What is the best way to achieve a crusty exterior?
Using a cast iron skillet helps create a crisp, golden crust, especially when preheated before adding the batter. If using a baking pan, ensure it is well greased, and don’t cover the cornbread while baking to allow the crust to develop properly.
Final Thoughts
This Sweet Potato Cornbread Recipe is a heartfelt twist on a beloved classic that’s sure to earn a spot in your recipe rotation. Whether it’s a special occasion or a weeknight treat, the delicate balance of sweet potatoes, warm spices, and tender crumb makes every bite feel like a comforting hug. I encourage you to try it out and share the joy—it’s one of those recipes you’ll want to make again and again!
Print
Sweet Potato Cornbread Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9 servings
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Sweet Potato Cornbread is a moist, flavorful twist on traditional cornbread, incorporating mashed sweet potatoes for natural sweetness and a tender crumb. Perfect as a comforting side dish during fall and winter, it’s lightly spiced with cinnamon and nutmeg, making it ideal for holiday meals or pairing with chili and soups.
Ingredients
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Wet Ingredients
- 1 cup mashed cooked sweet potatoes
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
Instructions
- Prepare Pan and Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9-inch square baking pan or a cast iron skillet to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until well combined.
- Combine Wet Ingredients: In a separate bowl, mix the mashed sweet potatoes, eggs, buttermilk, melted unsalted butter, and vanilla extract until the mixture is smooth and uniform.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix to keep the cornbread tender.
- Pour Batter into Pan: Pour the batter evenly into the prepared baking pan or skillet, spreading it out smoothly.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly golden brown.
- Cool and Serve: Remove from the oven and allow the cornbread to cool slightly before slicing. Serve warm for the best flavor and texture.
Notes
- For extra sweetness, add 2 tablespoons of honey to the wet ingredients.
- This cornbread pairs wonderfully with chili, soups, or as a festive holiday side dish.
- You can substitute whole wheat flour for half of the all-purpose flour to create a heartier texture.
