Description
This sweet potato cornbread is soft, moist, and perfectly balanced between sweet and savory. Made with real sweet potato purée, warm spices, and buttermilk, it’s a comforting Southern classic that pairs beautifully with chili, BBQ, or a simple pat of butter. Whether baked in a skillet for crispy edges or a baking dish for a fluffy texture, this cornbread is a must-try for any meal.
Ingredients
Scale
Dry Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour (or gluten-free flour blend)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
Wet Ingredients:
- 1 cup mashed sweet potato (about 1 medium sweet potato)
- ½ cup brown sugar or honey
- 2 large eggs
- ½ cup buttermilk (or dairy-free alternative)
- ½ cup melted butter or coconut oil
- 1 teaspoon vanilla extract
Instructions
- Prepare the Sweet Potato Mash:
- Roast, boil, or microwave the sweet potato until tender.
- Mash until smooth, removing any fibrous strands.
- Mix Dry Ingredients:
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine Wet Ingredients:
- In another bowl, whisk together mashed sweet potato, brown sugar, eggs, buttermilk, melted butter, and vanilla extract.
- Mix Wet and Dry Ingredients:
- Slowly fold the wet ingredients into the dry ingredients. Stir gently—don’t overmix!
- Bake:
- Preheat oven to 375°F (190°C).
- Grease a cast-iron skillet or baking pan and pour in the batter.
- Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve:
- Let the cornbread rest for 10 minutes before slicing. Serve warm with honey butter, maple syrup, or your favorite toppings.
Notes
- For a gluten-free version, use a gluten-free flour blend.
- For dairy-free cornbread, replace buttermilk with almond milk + 1 teaspoon lemon juice.
- To make sweet potato cornbread muffins, pour batter into a muffin tin and bake at 375°F for 15-18 minutes.
- Store at room temperature for 2 days, in the fridge for up to 5 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 8g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: sweet potato cornbread, Southern cornbread, homemade cornbread, moist cornbread recipe, buttermilk cornbread, cast-iron skillet cornbread, fall baking recipes, Thanksgiving side dish