Sweet Potato Cornbread is one of those rare bakes that manages to marry homey comfort with irresistible flavor—every bite is moist, tender, and just a touch sweet, thanks to real mashed sweet potatoes and a whisper of warm spice. This recipe captures the golden spirit of autumn but is so good, you’ll want to make it year-round as a standout side. It’s the kind of bread that turns a weeknight soup into a special meal and effortlessly steals the spotlight at any holiday table!
Ingredients You’ll Need
The beauty of Sweet Potato Cornbread lies in its simple roster of ingredients—each one pulls double duty, enhancing everything from the crumb’s color to its rich, satisfying taste. Here’s what you’ll gather to create this gloriously golden bake.
- Mashed sweet potatoes (1 cup): The star ingredient brings color, moisture, and natural sweetness — be sure they’re smooth for luxurious texture.
- Yellow cornmeal (1 cup): Adds that classic cornbread bite and crispness; stone-ground varieties deepen the flavor.
- All-purpose flour (1 cup): Lightens the texture, keeping the bread from getting too dense.
- Granulated sugar (1/3 cup): Balances savory undertones and elevates the sweet potato’s flavor.
- Baking powder (1 tablespoon): Ensures a good rise for a tender crumb—you don’t want a flat cornbread.
- Baking soda (1/2 teaspoon): Works with buttermilk for a perfect lift and well-developed flavor.
- Salt (1/2 teaspoon): Rounds out all the sweet and savory notes—never skip it!
- Ground cinnamon (1 teaspoon): Adds warming spice, making every bite comforting and aromatic.
- Ground nutmeg (1/2 teaspoon): Enhances sweetness and complexity; just a touch makes a difference.
- Large eggs (2): Bind everything together, contributing to a rich, fluffy bread.
- Buttermilk (1 cup): Makes the cornbread moist and tender, with a subtle tang that melds beautifully with the sweet potato.
- Unsalted butter, melted and cooled (1/4 cup): Adds richness and flavor; let it cool, so it doesn’t scramble the eggs.
- Vanilla extract (1 teaspoon): A welcome hint of warmth that ties all the flavors together.
How to Make Sweet Potato Cornbread
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 375°F—this temperature gives the cornbread a lovely golden crust. Grease a 9-inch square baking pan or, if you’re going for rustic charm, a cast iron skillet. Well-greased pans ensure the bread comes out beautiful and intact, ready for slicing.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk the cornmeal, flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until thoroughly combined. This isn’t just about blending—it’s how you make sure every bite of your Sweet Potato Cornbread is perfectly seasoned and textured.
Step 3: Combine Wet Ingredients
In a second bowl, stir together the mashed sweet potatoes, eggs, buttermilk, melted (and cooled) butter, and vanilla extract until the mixture is completely smooth. The buttermilk and eggs give the bread its lift, while sweet potatoes and butter keep things moist and richly flavorful.
Step 4: Bring It All Together
Add the wet ingredients to the bowl with your dry ingredients. Gently stir everything together just until no dry spots remain—don’t overmix, or your cornbread can turn out tough instead of tender. The batter will be thick but spreadable.
Step 5: Pour and Bake
Scrape the batter into your prepared pan and smooth the top with a spatula. Bake for 25 to 30 minutes, or until a toothpick poked into the center comes out clean. As it bakes, your kitchen will fill with sweet, warm aromas—resist the temptation to peek too often!
Step 6: Cool and Serve
Once the Sweet Potato Cornbread is done, let it cool slightly in the pan before slicing. This short rest lets it firm up enough for perfect squares or wedges. Serve warm for peak coziness and flavor.
How to Serve Sweet Potato Cornbread
Garnishes
A pat of softened butter melting over a warm slice is pure bliss. For a little extra elegance, drizzle a bit of local honey or scatter finely chopped fresh herbs (like chives or parsley) on top—both play perfectly with the natural sweetness of the cornbread.
Side Dishes
Sweet Potato Cornbread is famously at home alongside hearty bowls of chili, autumnal soups, or saucy stews—it sops up broths beautifully. For holidays, it’s a slam dunk next to roasted meats or your favorite vegetarian entrees.
Creative Ways to Present
Cut the cornbread into mini squares for a breezy appetizer tray, or use biscuit cutters for fun brunch rounds. Leftover slices make decadent breakfast toasts—topped with a fried egg and hot sauce, you might never go back to plain toast.
Make Ahead and Storage
Storing Leftovers
Leftover Sweet Potato Cornbread keeps well at room temperature for a day, or up to four days covered in the fridge. Wrap it tightly in foil or pop slices into an airtight container so it stays moist and fresh.
Freezing
This cornbread freezes beautifully! Once completely cool, wrap individual slices or the whole slab in plastic wrap, then foil, and stash in the freezer for up to two months. For best results, thaw overnight in the refrigerator.
Reheating
Bring that just-baked taste and warmth back by popping slices in a low oven (around 300°F), wrapped loosely in foil, for 8 to 10 minutes. Or, microwave individual pieces for 20-30 seconds—just until heated through. A dab of butter after warming is always a good idea.
FAQs
Can I use canned sweet potatoes instead of fresh?
Absolutely! Just be sure to drain them well and mash until completely smooth. Avoid varieties packed in syrup, as they can make the cornbread overly sweet.
What if I don’t have buttermilk?
No worries—simply add 1 tablespoon of lemon juice or vinegar to a cup of milk, stir, and let it sit for 5 minutes. This makes a quick substitute that plays the same role in your Sweet Potato Cornbread.
How do I know when the cornbread is done?
Look for a rich golden top and a toothpick inserted in the center that comes out clean or with just a few moist crumbs. The edges should pull ever so slightly from the sides of the pan.
Can I make this Sweet Potato Cornbread gluten free?
Yes! Swap the all-purpose flour for a cup-for-cup gluten-free blend. Check that your cornmeal is also certified gluten free, and you’ll be set for a celiac-friendly treat.
How can I make this recipe dairy free?
Use your favorite non-dairy milk with a splash of vinegar in place of buttermilk, and substitute melted coconut oil or vegan butter for the regular butter. The results are still moist, flavorful, and every bit as satisfying.
Final Thoughts
If you’re ready to upgrade your bread basket or simply want to bake something unforgettable, give Sweet Potato Cornbread a try. It’s cozy, golden, and incredibly easy—perfect for sharing with friends and family, or just for spoiling yourself. Happy baking!
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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 recipe combines the warmth of sweet potatoes with the comforting texture of cornbread for a delightful twist on a classic. Perfect for fall baking or as a holiday side dish, this moist and flavorful cornbread is a crowd-pleaser.
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
- Preheat the oven: Preheat the oven to 375°F and grease a 9-inch square baking pan or cast iron skillet.
- Prepare the dry ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix the wet ingredients: In another bowl, combine the mashed sweet potatoes, eggs, buttermilk, melted butter, and vanilla extract until smooth.
- Combine the mixtures: Add the wet ingredients to the dry ingredients and stir until just combined.
- Bake: Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Serve: Allow to cool slightly before slicing and serving warm.
Notes
- For extra sweetness, add 2 tablespoons of honey to the wet ingredients.
- This cornbread pairs well with chili, soups, or as a holiday side dish.
- You can substitute whole wheat flour for half of the all-purpose flour for a heartier texture.
Nutrition
- Serving Size: 1 square
- Calories: 220
- Sugar: 12 g
- Sodium: 260 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
