Sweet Potato Cornbread Recipe
This Sweet Potato Cornbread is a moist, slightly sweet, and flavorful twist on classic cornbread. Made with mashed sweet potatoes, cornmeal, and warm spices, it’s the perfect side dish for holiday dinners, Southern meals, or a cozy autumn feast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9 servings
- Category: Bread, Side Dish
- Method: Baking
- Cuisine: Southern, American
- Diet: Vegetarian
Ingredients
- 1 cup mashed sweet potatoes (about 1 medium sweet potato)
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup brown sugar
- 1 tbsp granulated sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon (optional)
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Set your oven to 375°F (190°C). Grease a 9-inch square baking dish or cast-iron skillet.
- Prepare Sweet Potatoes: If you haven’t already, bake or boil a sweet potato until soft, then mash it and let it cool.
- Mix Dry Ingredients: In a large bowl, whisk together cornmeal, flour, brown sugar, granulated sugar, baking powder, baking soda, salt, and cinnamon.
- Combine Wet Ingredients: In another bowl, mix the mashed sweet potatoes, melted butter, eggs, buttermilk, and vanilla extract.
- Combine & Mix: Gradually add the wet ingredients into the dry ingredients and stir until just combined (do not overmix).
- Bake: Pour the batter into the prepared baking dish and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Serve: Let cool slightly before slicing. Enjoy warm with butter, honey, or maple syrup
Notes
- For extra moisture, you can add 1–2 tbsp of sour cream or Greek yogurt.
- If you like a bit of spice, add a pinch of nutmeg or cayenne.
- Leftovers can be stored in an airtight container at room temperature for 2 days or in the fridge for up to a week.
Find it online: https://yumfamilyrecipes.com/sweet-potato-cornbread-recipe/
