Sweet Potato Cornbread
Moist Southern Cornbread with Sweet Potato Goodness
I made this on a quiet Sunday afternoon when the house felt almost too still, and by the time it came out of the oven, everything had changed. The rich aroma of warm cornmeal, roasted sweet potatoes, and buttery goodness filled every room, and my husband couldn't even wait for dinner. He sliced off a warm piece, spread it with butter, and stood at the counter smiling after the very first bite.
This Sweet Potato Cornbread is the perfect blend of classic Southern comfort and homemade simplicity. The mashed sweet potato creates an incredibly moist crumb while adding natural sweetness and extra nutrition. With its golden crust, tender center, and rich buttery flavor, it's the ideal side dish for chili, barbecue, holiday dinners, or a cozy weeknight meal. Plus, it's an affordable homemade bread recipe that delivers bakery-quality results using simple pantry ingredients.
Why You'll Love This Recipe
- Moist and tender every time
- Naturally sweet from real sweet potatoes
- Perfect Southern comfort food
- Easy homemade cornbread recipe
- Budget-friendly family side dish
- Great for meal prep and holiday dinners
Equipment
- 9-inch round cake pan or cast iron skillet
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Measuring cups and spoons
Ingredients
- 1 cup mashed sweet potatoes, cooked and cooled
- 1 cup cornmeal
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- ¼ cup vegetable oil
- 2 large eggs
Instructions
Step 1
Preheat oven to 375°F (190°C) and grease a 9-inch cake pan or cast iron skillet.
Step 2
In a large bowl, whisk together:
- Cornmeal
- Flour
- Sugar
- Baking powder
- Salt
Step 3
In another bowl, combine:
- Mashed sweet potatoes
- Milk
- Vegetable oil
- Eggs
Whisk until smooth.
Step 4
Pour the wet ingredients into the dry ingredients and gently stir until just combined. A few small lumps are perfectly fine.
Step 5
Transfer the batter to the prepared pan and smooth the surface.
Step 6
Bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Step 7
Allow to cool for 10 minutes before slicing.
Serve warm with butter, honey, maple butter, or alongside your favorite comfort meal.
Tips for the Best Sweet Potato Cornbread
- Roast the sweet potatoes instead of boiling for a deeper flavor.
- Don't overmix the batter or the cornbread can become dense.
- Bake in a cast iron skillet for extra crispy edges.
- Brush the top with melted butter immediately after baking for a beautiful finish.
- Add a drizzle of hot honey for a sweet-and-spicy twist.
Easy Variations
Southern Style
Reduce the sugar to 2 tablespoons for a more traditional savory cornbread.
Extra Cozy
Add 1 teaspoon cinnamon and ¼ teaspoon nutmeg.
Cheddar Jalapeño
Fold in 1 cup shredded cheddar and 1 diced jalapeño.
Honey Butter Version
Brush the finished cornbread with honey butter while still warm.
What to Serve With It
This cornbread pairs beautifully with:
- Slow Cooker Chili
- BBQ Pulled Pork
- Beef Stew
- Fried Chicken
- Creamy Chicken Soup
- Holiday Turkey Dinner
Storage
Room Temperature: Up to 2 days, tightly wrapped.
Refrigerator: Up to 5 days.
Freezer: Wrap individual slices and freeze for up to 3 months.
Warm slices for 15–20 seconds in the microwave or a few minutes in the oven before serving.
Frequently Asked Questions
Can I use canned sweet potato puree?
Yes. Make sure it's plain puree without added sugar or spices.
Can I make it ahead?
Absolutely. It stays moist and flavorful for several days.
Can I substitute buttermilk?
Yes. Buttermilk adds extra richness and creates an even softer crumb.
Can I make muffins instead?
Yes. Bake in a muffin pan at 375°F for 18–20 minutes.
WP Recipe Maker Card
Sweet Potato Cornbread
Summary
This Sweet Potato Cornbread is a moist Southern-style cornbread recipe made with real mashed sweet potatoes for incredible flavor and texture. With a tender crumb, golden crust, and naturally sweet taste, it's the perfect homemade side dish for chili, barbecue, holiday dinners, family comfort food meals, and budget-friendly weeknight cooking. Every slice is rich, buttery, and packed with wholesome ingredients that make this easy cornbread recipe a year-round favorite.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8
Equipment
- 9-inch cake pan or cast iron skillet
- Mixing bowls
- Whisk
- Rubber spatula
Ingredients
- 1 cup mashed sweet potatoes
- 1 cup cornmeal
- 1 cup all-purpose flour
- ¼ cup sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup milk
- ¼ cup vegetable oil
- 2 eggs
Instructions
- Preheat oven to 375°F and grease a baking pan.
- Whisk together cornmeal, flour, sugar, baking powder, and salt.
- Mix sweet potatoes, milk, oil, and eggs until smooth.
- Combine wet and dry ingredients just until mixed.
- Pour into prepared pan.
- Bake for 25–30 minutes until golden and cooked through.
- Cool for 10 minutes and serve warm.
Notes
- Roasted sweet potatoes provide the richest flavor.
- Cast iron creates crisp, golden edges.
- Delicious served with butter, honey, soups, chili, or barbecue.
- Leftovers stay moist and make an excellent breakfast with coffee or tea.
Nutrition (Approximate Per Serving)
- Calories: 255
- Protein: 6g
- Carbohydrates: 37g
- Fat: 9g
- Fiber: 3g
- Sugar: 9g
- Sodium: 290mg