If you’re searching for a cozy, crowd-pleasing bread that’s just as perfect for a holiday table as it is for a lazy Sunday brunch, look no further than Sweet Potato Cornbread. This golden, tender bread brings together the earthy sweetness of mashed sweet potatoes and the classic flavor of cornbread, creating a moist, vibrant treat that’s simply irresistible. Whether you’re serving it with a big bowl of chili, alongside roasted veggies, or savoring a warm slice with honey butter, Sweet Potato Cornbread is bound to steal the show.
Ingredients You’ll Need
What makes Sweet Potato Cornbread so magical is how a handful of humble kitchen staples transform into a flavorful, comforting bread. Each ingredient plays a key role in delivering that signature taste and texture, so don’t skip or swap unless you have to!
- All-purpose flour: This gives the cornbread structure and helps keep it tender rather than crumbly.
- Cornmeal: The heart of any cornbread, it delivers that rustic, unmistakable flavor and a hint of crunch.
- Sugar: Just enough to enhance the sweet potato’s natural sweetness without turning the bread into dessert.
- Baking powder: The secret to a lofty, fluffy crumb—don’t forget to check it’s fresh!
- Salt: Balances the sweetness and brings out every flavor in the bread.
- Mashed sweet potatoes: The star ingredient, adding moisture, color, and a subtle earthy sweetness.
- Milk: Loosens the batter for a perfectly moist texture and helps everything bind together.
- Vegetable oil: Keeps the crumb soft and tender—feel free to use canola or another neutral oil if you prefer.
- Eggs: Essential for binding and giving the cornbread its light, cakey rise.
How to Make Sweet Potato Cornbread
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 400°F (200°C). While it heats up, grease a 9×9-inch baking dish or an 8×8-inch square pan—either works well, just make sure it’s coated so your Sweet Potato Cornbread slides out easily later.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. This step ensures every bite of your cornbread is well-seasoned and evenly textured, so give it a good stir to break up any lumps.
Step 3: Combine the Wet Ingredients
In a separate bowl, grab your mashed sweet potatoes and stir in the milk, vegetable oil, and eggs. Mix until everything is smooth and creamy—this will help your Sweet Potato Cornbread come out perfectly moist and evenly colored.
Step 4: Bring Everything Together
Pour the sweet potato mixture into the bowl of dry ingredients. Gently fold the two together until just combined. Don’t overmix—the batter should be thick and slightly lumpy, which leads to a tender crumb.
Step 5: Fill the Pan
Scoop the batter into your prepared baking dish and spread it out evenly with a spatula. This ensures your Sweet Potato Cornbread bakes up with a nice, even top and golden edges.
Step 6: Bake to Perfection
Slide the pan into your hot oven and bake for 25 to 30 minutes. You’ll know it’s done when the top is deeply golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Step 7: Cool and Serve
Let your Sweet Potato Cornbread cool in the pan for at least 10 minutes. This short rest sets the crumb and makes slicing a breeze—plus, it’s just the right temperature for slathering on butter or honey.
How to Serve Sweet Potato Cornbread
Garnishes
Dress up each slice with a generous pat of butter or a drizzle of honey to highlight the bread’s sweet and savory notes. For an extra pop, try a sprinkle of flaky sea salt or a dusting of cinnamon sugar—these little touches make Sweet Potato Cornbread feel truly special.
Side Dishes
Sweet Potato Cornbread is the ultimate companion to hearty dishes. Pair it with spicy chili, a bowl of soup, or your favorite Southern-inspired mains. It’s also fantastic alongside eggs and bacon for breakfast, or as a colorful addition to your holiday spread.
Creative Ways to Present
Try baking the batter in muffin tins for adorable, portable Sweet Potato Cornbread muffins—perfect for lunchboxes or potlucks. For a rustic look, bake it in a cast-iron skillet and serve straight from the pan. You can even cube leftovers for homemade croutons or a savory bread pudding.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap your Sweet Potato Cornbread tightly in plastic wrap or store it in an airtight container. It will stay moist and delicious at room temperature for up to two days, or in the fridge for up to a week.
Freezing
To freeze, slice the cornbread and wrap each square in plastic wrap, then pop them all in a freezer bag. This way, you can grab a piece whenever a craving strikes! It keeps beautifully in the freezer for up to three months.
Reheating
Warm slices in the microwave for 15-20 seconds, or reheat in a 300°F oven for about 10 minutes to revive that fresh-baked taste and texture. If you like, brush the top with a little melted butter before reheating for an extra touch of indulgence.
FAQs
Can I use canned sweet potatoes for this cornbread?
Absolutely! Just be sure to drain them well and mash until smooth. Canned sweet potatoes are a great shortcut and work beautifully in Sweet Potato Cornbread.
How can I make this cornbread gluten-free?
Swap the all-purpose flour for your favorite gluten-free blend. Make sure it’s a 1:1 substitute that includes xanthan gum for the best texture.
Can I make Sweet Potato Cornbread ahead of time?
Yes, you can bake it a day in advance. Simply let it cool, wrap tightly, and store at room temperature. The flavors develop even more overnight!
What’s the best way to mash sweet potatoes?
Bake or boil whole sweet potatoes until tender, then peel and mash with a fork or potato masher until completely smooth. For extra creamy results, run them through a food processor.
Can I add mix-ins like cheese or jalapeños?
Definitely! Fold in shredded cheddar, diced jalapeños, or even a handful of cooked bacon for a fun twist. Just avoid overloading the batter to keep the texture light.
Final Thoughts
This Sweet Potato Cornbread recipe is a true celebration of comfort and color—one bite, and you’ll know why it’s a personal favorite. Give it a try and see how quickly it disappears from your table. 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 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Sweet Potato Cornbread is a moist and flavorful twist on classic cornbread, incorporating the natural sweetness and creaminess of mashed sweet potatoes. Perfect as a side dish for holiday dinners or a comforting snack, it combines cornmeal and flour with a touch of sugar and baking powder to create a tender crumb with a slightly sweet and hearty flavor.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup mashed sweet potatoes
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 eggs
Instructions
- Preheat and prepare the pan: Preheat your oven to 400°F (200°C). Grease a 9×9-inch baking dish or an 8×8-inch square pan lightly with oil or butter to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, and salt until evenly combined. This ensures the leavening and seasonings are well distributed.
- Combine wet ingredients: In a separate bowl, blend the mashed sweet potatoes, milk, vegetable oil, and eggs together until the mixture is smooth and homogenous. This helps create a moist and rich batter.
- Combine wet and dry mixtures: Pour the wet ingredients into the bowl of dry ingredients. Stir gently until just combined, being careful not to overmix, which can make the cornbread tough.
- Pour batter into pan: Transfer the batter to your prepared baking dish, spreading it out evenly to ensure uniform baking.
- Bake the cornbread: Place the baking dish in the oven and bake for 25 to 30 minutes. The cornbread is done when a toothpick inserted into the center comes out clean and the top is lightly golden.
- Cool and serve: Allow the cornbread to cool slightly in the pan for about 10 minutes before slicing and serving. This helps it set and makes it easier to cut.
Notes
- For extra flavor, consider adding 1/2 teaspoon of cinnamon or nutmeg to the dry ingredients.
- Use cooked and mashed sweet potatoes without added sugar or seasoning for best results.
- You can substitute milk with a non-dairy alternative like almond or oat milk to make it dairy-free.
- Ensure not to overmix the batter to maintain a tender crumb.
- Leftover cornbread can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- This recipe can be doubled and baked in a larger pan, adjusting baking time accordingly.
Nutrition
- Serving Size: 1 slice (about 1/9th of recipe)
- Calories: 210
- Sugar: 6g
- Sodium: 290mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
