Name: Sweet Potato Cornbread Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb sweet potatoes (~1 medium-large sweet potato); ½ cup butter, divided; 1½ cups yellow cornmeal; ¾ cup all-purpose flour; ½ cup granulated sugar; 3 tablespoons light brown sugar; 1 tablespoon baking powder; 1 teaspoon salt; ½ teaspoon baking soda; ½ teaspoon cinnamon; ¼ teaspoon nutmeg; 1 cup buttermilk; 2 eggs

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This Sweet Potato Cornbread is rich, buttery, and perfectly golden. It’s sweet, moist, and has a crisp edge that makes it the perfect side dish for any meal. Whether you’re serving it for Thanksgiving, a family dinner, or just craving something delicious, this cornbread will become your new go-to recipe.

Sweet Potato Cornbread Recipe

Why You’ll Love This Recipe

This Sweet Potato Cornbread combines the heartiness of cornbread with the natural sweetness of mashed sweet potatoes. The result is a moist, flavorful, and slightly sweet bread that pairs perfectly with savory dishes. It’s buttery, soft, and golden brown on top—just the way cornbread should be. Plus, it’s incredibly easy to make and ready in just 35 minutes!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb sweet potatoes (~1 medium-large sweet potato)
½ cup butter, divided
1½ cups yellow cornmeal
¾ cup all-purpose flour
½ cup granulated sugar
3 tablespoons light brown sugar
1 tablespoon baking powder
1 teaspoon salt
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 cup buttermilk
2 eggs

Directions

Cook the sweet potato: Peel and cut the sweet potato into 1-inch cubes. Place them in a pot with water and bring to a boil. Cook until fork-tender, about 10 minutes. Drain, then mash until smooth (you should have about 1 cup). Set aside to cool. Alternatively, microwave or roast the sweet potato for a quicker method (see notes).
Melt butter: Melt 5 tablespoons of butter and set aside to cool.
Preheat the oven: Preheat the oven to 400°F (200°C) and place a dry 10-inch cast iron skillet inside to heat.
Mix dry ingredients: In a medium bowl, whisk together the cornmeal, flour, granulated sugar, brown sugar, baking powder, salt, baking soda, cinnamon, and nutmeg. Set aside.
Mix wet ingredients: In a large bowl, whisk together the buttermilk, eggs, and mashed sweet potatoes. Stir in the melted butter last and mix until smooth.
Combine: Gradually fold the dry ingredients into the wet ingredients using a spatula, stirring until just combined. It’s okay if the batter is a little lumpy—don’t overmix.
Prepare the skillet: Carefully remove the hot cast iron skillet from the oven. Add the remaining 3 tablespoons of butter to the skillet, swirling it to coat.
Bake the cornbread: Pour the batter into the hot skillet, smoothing the top. Return to the oven and bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean (a few crumbs are fine, but no wet batter).
Cool and serve: Let the cornbread cool in the skillet for at least 10 minutes before slicing. Serve warm with butter, honey, or maple syrup.

Servings and Timing

Servings: 8
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

Spices: Add a pinch of cayenne pepper or a teaspoon of vanilla extract for extra flavor.
Toppings: Brush the warm cornbread with melted butter or honey butter right after baking for extra richness.
Non-dairy option: Use dairy-free butter and plant-based milk for a vegan version.

Storage/Reheating

Storage: Store leftover cornbread in an airtight container at room temperature for up to 3 days.
Reheating: Reheat in the oven at 350°F (175°C) for about 5-10 minutes to warm it through.

FAQs

1. Can I use sweet potato puree from a can?

Yes, you can use canned sweet potato puree if you prefer. Just make sure it’s plain, with no added sugar or spices.

2. Can I make this cornbread ahead of time?

Yes, you can make it ahead and store it at room temperature. For best results, reheat it in the oven before serving.

3. Can I make this recipe gluten-free?

To make this cornbread gluten-free, use a gluten-free all-purpose flour blend in place of the regular flour.

4. Can I make this cornbread without a cast iron skillet?

Yes, you can use a greased 9×9 baking pan instead of a cast iron skillet. Just note that you may need to adjust the baking time by a few minutes.

5. Can I use other types of sugar?

Yes, you can use coconut sugar or maple syrup as alternatives to the granulated and brown sugars. Keep in mind that the texture may vary slightly.

6. Can I add extras like cheese or jalapeños?

Absolutely! You can add cheese, chopped jalapeños, or other flavorings to customize the cornbread to your liking.

7. Can I freeze this cornbread?

Yes, you can freeze the cornbread for up to 3 months. Allow it to cool completely, then wrap it tightly in plastic wrap and foil before freezing. Reheat it in the oven when ready to serve.

8. How do I make this cornbread more moist?

Make sure not to overbake the cornbread. Adding an extra tablespoon of butter or a little more buttermilk can also make it even moister.

9. Can I use a different type of flour?

You can substitute the all-purpose flour with whole wheat flour for a slightly denser texture or use gluten-free flour to make it gluten-free.

10. How do I know when the cornbread is done?

Check for doneness by inserting a toothpick into the center. It should come out clean or with a few dry crumbs. If there’s wet batter, bake it a few more minutes.

Conclusion

This Sweet Potato Cornbread is the perfect balance of sweet and savory, with a tender, moist interior and a crisp, golden crust. It’s the ideal side dish for any occasion—whether you’re hosting a holiday meal or simply enjoying a comforting homemade dinner. With its rich flavor and easy preparation, this cornbread will quickly become a family favorite!