A moist and flavorful twist on a classic comfort bread
Cornbread is already a staple in Southern-inspired cooking, but when you add sweet potatoes, it transforms into something even more special. Sweet Potato Cornbread is tender, golden, and naturally sweetened with earthy, smooth mashed sweet potatoes. It’s perfect alongside hearty soups, chili, or as a cozy side dish for holiday meals.
This recipe combines the rustic texture of cornmeal with the richness of sweet potatoes and a hint of warm spice from cinnamon and nutmeg. The result is a moist, fluffy cornbread with just the right amount of sweetness.
Why You’ll Love This Recipe
- Moist and tender – The sweet potato keeps the crumb soft and never dry.
- Flavorful twist – Cinnamon and nutmeg add cozy, warm undertones.
- Versatile – Works as a side dish, breakfast bread, or snack.
- Crowd-pleasing – Pairs beautifully with butter, honey, or maple syrup.
Ingredients
- 1 cup fine yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup packed dark brown sugar
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 large eggs, at room temperature
- 1 cup buttermilk
- 1 cup cooked and mashed sweet potatoes
- 6 tablespoons unsalted butter, melted
- Extra butter, honey, or syrup for serving
Instructions
1. Preheat the oven
Set the oven to 200°C (400°F). Line a 9×9-inch baking pan with parchment paper and lightly grease with butter or nonstick spray.
2. Mix the dry ingredients
In a medium bowl, whisk together the cornmeal, flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Combine the wet ingredients
In a large mixing bowl, beat the eggs, buttermilk, and mashed sweet potatoes until smooth and well blended.
4. Bring it together
Add the dry mixture into the wet mixture and gently stir with a spatula until just combined. Stir in the melted butter until fully incorporated.
5. Bake
Pour the batter into the prepared pan, smoothing the top evenly. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and serve
Let the cornbread cool in the pan for about 10 minutes before slicing. Serve warm with butter, honey, or maple syrup.
Tips for Success
- Don’t overmix the batter to keep the bread light and fluffy.
- Make it ahead – This cornbread stores well and can be reheated before serving.
- Try variations – Swap the spices for pumpkin spice or add a handful of chopped pecans for crunch.
Serving & Storage
- Serve warm with butter, honey, or maple syrup as a sweet side dish.
- Pair with chili, roasted meats, or holiday spreads.
- Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.