Sweet Potato Cornbread Recipe
This sweet potato cornbread recipe is moist, buttery, and packed with rich flavor. Made with real sweet potatoes, warm spices, and honey, it's the perfect balance of sweet and savory. Serve it with chili, BBQ, or enjoy it with a drizzle of honey butter!
Equipment
- Large mixing bowls
- Whisk & spatula
- Measuring cups & spoons
- 8x8-inch baking dish or cast-iron skillet
- Potato masher or food processor
- Oven thermometer (optional)
Ingredients
- 1 cup mashed sweet potatoes about 1 medium sweet potato
- 1 cup yellow cornmeal
- 1 cup all-purpose flour or gluten-free flour blend
- 1/4 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 eggs or flax eggs for vegan option
- 3/4 cup buttermilk or almond milk for dairy-free
- 1/4 cup melted butter or coconut oil for dairy-free
- 1 tsp vanilla extract
- Optional add-ins: 1/2 cup shredded cheddar cheese 1/4 cup chopped pecans, or 1 diced jalapeño
Instructions
- Prepare the sweet potatoes – Bake, boil, or microwave until soft. Mash until smooth.
- Preheat the oven to 375°F (190°C). Grease a cast-iron skillet or 8x8-inch baking dish.
- Mix dry ingredients – In a bowl, whisk together cornmeal, flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix wet ingredients – In another bowl, whisk mashed sweet potatoes, eggs, buttermilk, melted butter, and vanilla extract.
- Combine wet and dry – Gently fold the wet mixture into the dry ingredients until just combined (do not overmix).
- Bake – Pour batter into the prepared skillet or dish and smooth the top. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool & serve – Let it cool for 10 minutes before slicing. Enjoy warm with honey butter or your favorite meal!
Notes
Notes & Tips
- For a crispier crust, use a preheated cast-iron skillet.
- For a lighter texture, sift the flour and cornmeal before mixing.
- Make it spicier by adding cayenne pepper or extra jalapeños.
Storage & Reheating Instructions
- Store: Keep leftovers in an airtight container at room temperature for up to 2 days or in the fridge for 5 days.
- Reheat: Warm slices in the microwave for 15-20 seconds or in the oven at 300°F (150°C) for 5-7 minutes.
- Freeze: Wrap slices in plastic wrap and store in a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
Nutritional Information (Per Serving)
- Calories: ~230
- Carbohydrates: 35g
- Protein: 5g
- Fat: 8g
- Fiber: 3g
- Sugar: 8g