Sweet Potato Cornbread
This Sweet Potato Cornbread is a cozy, Southern-inspired twist on classic cornbread. Perfect as a side dish for family dinners, holiday spreads, or with a bowl of chili.
Nutrition
Calories: 210kcalCarbohydrates: 34gProtein: 4gFat: 7gSaturated Fat: 3gSodium: 250mgSugar: 9g
Ingredients
- 1 cup mashed cooked sweet potato about 1 medium sweet potato
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar or honey
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon optional, adds warmth
- 2 large eggs
- 1 cup buttermilk or 1 cup milk + 1 tsp vinegar/lemon juice, rested 5 min
- 1/4 cup unsalted butter melted (plus more for greasing pan)
Instructions
- Preheat oven to 375°F (190°C). Grease and lightly flour an 8x8-inch baking pan.
- In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, whisk the mashed sweet potato with eggs, buttermilk, and melted butter until smooth.
- Add the dry ingredients into the wet mixture. Stir gently until just combined—do not overmix.
- Pour batter into the prepared pan and smooth the top. Bake for 28–32 minutes, until golden brown and a toothpick inserted in the center comes out clean.
- Cool for 10 minutes before slicing. Serve warm with butter, honey, or alongside chili, soups, or holiday meals.
Notes
- Cornbread keeps well at room temperature (covered) for 2 days or refrigerated for up to 5 days.
- Leftover baked sweet potatoes work perfectly, no need for extra cooking.
- Don’t skip mashing the sweet potato until smooth; small chunks can make the bread dense.
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