There’s cornbread, and then there’s Sweet Potato Cornbread Recipe a game changer. This version is moist, slightly sweet, and infused with warm cinnamon and nutmeg, giving it that perfect cozy flavor. The mashed sweet potato adds a soft, tender texture that keeps every bite buttery and rich, while the cornmeal brings just the right amount of classic cornbread heartiness.
It’s the kind of cornbread that’s just as good on its own as it is alongside chili, BBQ, or a big holiday feast. And if you’re anything like me, you might find yourself sneaking a warm slice with a little butter and honey… because, well, why not?
Table of Contents
Why You’ll Love This Recipe
- Ultra Moist & Tender : Thanks to the sweet potato and melted butter, this cornbread is anything but dry.
- Perfectly Balanced Flavor : A little sweetness, a little spice, and just the right amount of cornmeal goodness.
- Pairs with Everything : Serve it with savory dishes or enjoy it as a snack with butter and honey.
- Simple to make using basic pantry staples—no fancy ingredients needed!
Ingredients
Here’s what you’ll need for this warm, cozy, and perfectly spiced sweet potato cornbread:
- Cornmeal : The heart of any good cornbread, adding that signature texture.
- All Purpose Flour : Keeps it light and soft.
- Baking Powder : Gives the cornbread a little lift.
- Salt : Balances the sweetness.
- Ground Cinnamon & Nutmeg : Warm, cozy spices that take this cornbread to the next level.
- Unsalted Butter : For richness and that melt in your mouth texture.
- Cooked & Mashed Sweet Potato : Adds natural sweetness and keeps it ultra moist.
- Granulated Sugar : Just enough to enhance the flavor without making it too sweet.
- Milk : Helps keep the batter smooth and creamy.
- Eggs : For structure and tenderness.
- Vanilla Extract : Adds depth and warmth.
- Corn Kernels (Optional) : For a little extra texture and pops of sweetness.
👉 Note: Full ingredient measurements are listed in the recipe card below!
How to Make Sweet Potato Cornbread
Step 1: Preheat the Oven
Set your oven to 375°F (190°C). Grease and flour a 9×9 inch baking dish or cast iron skillet.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the cornmeal, flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
Step 3: Combine the Wet Ingredients
In a separate bowl, mix the mashed sweet potato, melted butter, sugar, milk, eggs, and vanilla extract until smooth.
Step 4: Make the Batter
Slowly incorporate the dry ingredients into the wet mixture, stirring until just combined.(Don’t overmix this keeps the cornbread soft!) If you’re adding corn kernels, gently fold them in now.
Step 5: Bake
Transfer the batter to the prepared dish, spreading it evenly. Bake for 30-35 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
Step 6: Cool & Serve
Let the cornbread cool for about 10 minutes, then slice and serve warm. Best enjoyed with butter, honey, or a drizzle of maple syrup!
Pro Tips for the Best Sweet Potato Cornbread
- Use Fresh Sweet Potato Roasted or boiled sweet potato gives the best flavor and texture. Avoid canned purée if possible.
- Don’t Overmix the Batter This keeps the cornbread light and fluffy.
- Want a Little Crunch? Bake it in a cast iron skillet for a crispier crust.
- For Extra Moist Cornbread : Swap half of the milk for buttermilk for a richer texture.
How to Serve
This sweet potato cornbread is incredibly versatile! Here are some delicious ways to enjoy it:
- With a Bowl of Chili The ultimate comfort food pairing.
- Alongside BBQ or Roasted Meats Perfect with brisket, ribs, or pulled pork.
- As a Snack with Butter & Honey Simple, classic, and SO good.
- For Breakfast with Maple Syrup Trust me on this one it’s amazing.
For more delicious recipes, check out this collection of Southern-inspired dishes.
Make Ahead and Storage
Storing Leftovers
Store leftover cornbread in an airtight container at room temperature for up to three days.
Freezing
Individually wrap slices in plastic wrap and place them in a freezer-safe bag for up to three months. Thaw at room temperature before reheating.
Reheating
- Oven: Warm at 300°F (150°C) for about 10 minutes.
- Microwave: Heat slices in 10 second bursts until warm.
- Skillet: Toast in a dry skillet over medium heat for a crispy edge.
FAQs
Can I make this cornbread gluten free?
Yes! Just swap the all purpose flour for a gluten free flour blend that works for baking.
What’s the best way to cook sweet potatoes for this recipe?
Roasting brings out the most flavor just bake a whole sweet potato at 400°F for about 45 minutes, then mash it up. You can also boil and mash if you’re short on time!
Can I use less sugar?
Yep! Feel free to reduce the sugar to 1/3 cup for a less sweet version.
Can I make this cornbread dairy free?
Absolutely! Just swap the butter for coconut oil and use almond or oat milk instead of regular milk.
Conclusion
This Sweet Potato Cornbread is the perfect mix of soft, buttery, slightly sweet, and perfectly spiced a twist on classic cornbread that you’ll want to make again and again.
So go ahead, bake a batch, slather on some butter, and enjoy every warm, cozy bite! 🧡🍞
Sweet Potato Cornbread Recipe
Ingredients
- 1 cup mashed sweet potatoes about 1 medium sweet potato, cooked & mashed
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar or honey for natural sweetness
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon optional, for warmth
- 1/2 cup butter melted
- 2 large eggs
- 1 cup buttermilk or whole milk with 1 tsp vinegar
- 1 tsp vanilla extract
Instructions
- Step 1: Preheat & Prepare
- Preheat oven to 375°F (190°C).
- Grease a 9×9-inch baking dish or cast iron skillet.
- Step 2: Mix the Dry Ingredients
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and cinnamon.
- Step 3: Mix the Wet Ingredients
- In another bowl, whisk together mashed sweet potatoes, melted butter, eggs, buttermilk, and vanilla extract until smooth.
- Step 4: Combine & Mix
- Gradually add the wet ingredients to the dry ingredients, stirring just until combined.
- Step 5: Bake the Cornbread
- Pour the batter into the prepared baking dish.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Step 6: Serve & Enjoy!
- Let cool slightly before slicing.
- Serve warm with butter, honey, or maple syrup.
Notes
For a savory twist, mix in 1/2 cup shredded cheddar cheese or chopped jalapeños.
Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.