Let’s be real for a moment: there’s nothing better than the smell of freshly baked cornbread filling the house, especially on a crisp fall day or when you’re getting ready to host a cozy family dinner. But what if we could take that classic comfort food and give it a little extra flavor and heart? Enter sweet potato cornbread a simple, delicious, and surprisingly easy recipe that’ll make your kitchen smell like heaven.
Whether you’re a busy mom trying to get dinner on the table or a professional looking for something quick to impress at a family gathering, this sweet potato cornbread recipe is about to become your new go-to. And don’t worry it’s not just for Thanksgiving. It’s the perfect side dish for pretty much any meal brunch, dinner, or even a cozy afternoon snack.
Why You’ll Love This Sweet Potato Cornbread
Let me guess, you’re probably asking yourself: “What makes sweet potato cornbread so special?” Well, first off, it combines the warm, hearty flavor of cornbread with the smooth sweetness of mashed sweet potatoes. You get the soft, tender crumb of cornbread, but with a delicious twist of sweet potato that adds a subtle sweetness and richness to every bite.
Not to mention, the ingredients are simple, and you probably already have most of them in your pantry (bonus points if you already have leftover mashed sweet potatoes from a previous meal). Plus, it’s incredibly versatile. Serve it as a side for a southern-style dinner or as a fun twist on your standard cornbread at your next holiday gathering.
So, let’s dive right into how to make this mouthwatering sweet potato cornbread!
Ingredients
Here’s what you’ll need to make this easy and irresistible sweet potato cornbread:
- 1 cup fine yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup packed light or dark brown sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 2 cups whole buttermilk
- 1 cup cooked and mashed sweet potato
- 6 tablespoons unsalted butter, melted
Can you just picture it? All of those ingredients blending together to create that perfect combination of sweet and savory yum!
How to Make Sweet Potato Cornbread
Alright, let’s get our hands dirty (in the most delightful way possible) and start baking. Follow these simple steps, and you’ll have this comforting, flavorful cornbread ready to enjoy in no time!
Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C), and grease a 9-inch square baking dish or cast-iron skillet. If you’re feeling extra, you can even line it with parchment paper to make cleanup a breeze. Trust me, when you’re feeding the family, no one wants to spend extra time scrubbing pans.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the cornmeal, flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. This is where the magic starts to happen. The spices will give your cornbread that cozy, warming flavor that pairs perfectly with the sweetness of the sweet potatoes.
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk together the eggs, buttermilk, and mashed sweet potato until smooth and well combined. I like to use leftover sweet potatoes (if I have them), but if you’re making them fresh, you can easily microwave or roast them beforehand. The mashed sweet potatoes add that beautiful natural sweetness and richness that really sets this recipe apart from your standard cornbread.
Step 4: Combine Wet and Dry Ingredients
Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. You want to mix it enough so that everything comes together, but don’t overdo it. The batter should be a little lumpy, and that’s totally okay. Overmixing will make it dense, and we want a light and fluffy texture let’s keep it airy!
Step 5: Add Butter and Stir
Once the batter is ready, stir in the melted butter. That’s going to give your sweet potato cornbread a rich, buttery flavor that’s to die for. Now you’re really getting into the good stuff!
Step 6: Bake It
Pour the batter into the prepared baking dish or skillet. Pop it into your preheated oven and bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen is about to smell AMAZING.
Step 7: Enjoy!
Once it’s done, let it cool for a few minutes before cutting it into squares (or wedges, if you’re using a skillet). Serve it warm with a pat of butter and maybe a drizzle of honey if you’re feeling extra indulgent.
And voilà your sweet potato cornbread is ready to be devoured!
Cooking Tips to Make Your Sweet Potato Cornbread Even Better
Let’s face it sometimes things can go wrong in the kitchen (trust me, I’ve been there). But don’t worry! Here are a few tips to help you make this recipe foolproof:
- Don’t Overmix: As tempting as it might be to get every little lump out of the batter, resist the urge to overmix. Overmixing can result in dense cornbread, and no one wants that!
- Use Room Temperature Buttermilk: If your buttermilk is too cold, it might cause the batter to seize up. Let it sit out for a few minutes before you mix it in for the perfect consistency.
- Add a Little Extra Spice: If you’re feeling bold, try adding a pinch of cayenne pepper or a dash of ground ginger to give your cornbread a little extra kick. The cinnamon and nutmeg are delicious on their own, but a little heat can elevate the flavor even more.
- Leftover Sweet Potatoes: This is a great recipe for using up leftover mashed sweet potatoes! If you don’t have any, bake or microwave a sweet potato beforehand. Just peel it, mash it up, and you’re good to go.
FAQs About Sweet Potato Cornbread
Can I use a different kind of sugar? Yes! If you’re trying to avoid refined sugar, you can use maple syrup or honey instead of brown sugar. You might need to reduce the liquid just a little, though, so keep an eye on the consistency of the batter.
How can I store leftovers? Leftover sweet potato cornbread can be stored at room temperature for up to two days. After that, I recommend refrigerating it to keep it fresh for a few more days. If you’re feeling lazy, you can even freeze it for up to a month.
Can I make this recipe ahead of time? You can definitely make this the day before! Just bake it, let it cool, and then wrap it tightly in foil or plastic wrap. Reheat it in the oven before serving to bring back that warm, fresh-baked feel.
The Sweet Potato Cornbread You’ve Been Looking For
Whether you’re baking for a holiday feast or just craving a cozy, comforting side dish, this sweet potato cornbread is sure to be a hit. It’s a beautiful combination of the savory, slightly earthy cornbread flavor and the sweet richness of the mashed sweet potato. And best of all, it’s quick, easy, and made with ingredients you probably already have in your kitchen.
So, grab your apron (or, let’s be honest, just a messy t-shirt) and get baking. Your family and friends will thank you, and you’ll be the hero of the meal. And who knows? This sweet potato cornbread just might become the new staple at your dinner table.
Happy baking!
Print
Sweet Potato Cornbread
- Total Time: 28 minute
- Yield: 8 servings 1x
Description
Sweet potato cornbread is a moist, flavorful twist on classic cornbread, blending sweet potatoes and cornmeal for a rich, comforting taste.
Ingredients
- 1 cup fine yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup packed light or dark brown sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 2 cups whole buttermilk
- 1 cup cooked and mashed sweet potato
- 6 tablespoons unsalted butter, melted
Instructions
1. Preheat oven to 375°F (190°C) and grease a baking pan.
2. In a large bowl, mix cornmeal, flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, whisk eggs, sweet potatoes, melted butter, buttermilk, and vanilla.
4. Combine wet and dry ingredients, stirring until just mixed.
5. Pour batter into the prepared pan and bake for 25-30 minutes or until golden brown.
6. Let cool slightly before serving.
Notes
For extra moisture, add a tablespoon of honey.
Serve warm with butter or maple syrup.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Sweet potato cornbread, cornbread recipe, southern cornbread, easy cornbread