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Sweet Potato Cornbread Recipe

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4.2 from 9 reviews

This Sweet Potato Cornbread recipe combines the natural sweetness of mashed sweet potatoes with a moist, tender crumb created by the addition of buttermilk and warm spices. Perfectly baked to a golden crust, it’s an ideal side dish for autumnal meals or a comforting snack drizzled with honey or syrup.

  • Total Time: 45-50 minutes
  • Yield: 9 servings

Ingredients

Dry 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

Wet Ingredients

  • 2 large eggs
  • 2 cups whole buttermilk
  • 1 cup cooked and mashed sweet potato
  • 6 tablespoons unsalted butter, melted

For Serving

  • Pats of butter, honey or alaga/sorghum syrup, for drizzling

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (205°C). Prepare a 9×9 inch square baking pan by lining it with parchment paper or generously coating it with baking spray. Alternatively, you can use a large cast iron skillet or a 12-cup muffin pan lined with cupcake liners. Set aside.
  2. Mix Dry Ingredients: In a medium bowl, thoroughly whisk together the cornmeal, all-purpose flour, brown sugar, baking powder, baking soda, kosher salt, cinnamon, and nutmeg until fully combined.
  3. Combine Wet Ingredients: In a large bowl, whisk the eggs, buttermilk, and mashed sweet potato until smooth and fully incorporated. Pour the dry ingredients into the wet ingredients.
  4. Fold Batter: Use a rubber spatula to fold the dry ingredients into the wet ingredients gently until just combined—avoid overmixing to keep the cornbread tender.
  5. Add Melted Butter: Pour in the melted unsalted butter and fold it into the batter evenly. Then transfer the batter into the prepared baking dish, smoothing the top with an offset spatula if needed.
  6. Bake: Place the cornbread in the preheated oven and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean and the top is golden brown.
  7. Cool and Serve: Allow the cornbread to cool for 10 minutes before slicing into wedges. Serve warm, drizzled with pats of butter, honey, or alaga/sorghum syrup to enhance the sweetness if desired. Enjoy!

Notes

  • You can substitute mashed pumpkin or butternut squash if sweet potato is unavailable.
  • For a dairy-free version, swap buttermilk with a plant-based milk mixed with lemon juice and use vegan butter.
  • Using a cast iron skillet helps develop a nicely browned crust.
  • The cornbread is best enjoyed fresh but can be reheated and stored refrigerated for up to 3 days.
  • Adjust the sweetness by varying the amount of brown sugar or the choice of drizzle toppings.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 35-40 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/sweet-potato-cornbread-recipe/