Sweet Potato Cornbread Recipe

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Sweet potato cornbread is a tasty twist on classic cornbread. It blends the sweetness of sweet potatoes with the hearty texture of cornmeal. You can make this moist, flavorful bread easily at home with just a few simple steps.

This recipe is perfect for fall, holidays, or anytime you want a comforting side dish. You’ll love how the sweet potatoes add extra moisture and a beautiful golden color to the cornbread. It’s a great way to sneak some veggies into a delicious treat!

Sweet Potato Cornbread Ingredients (+ Possible Substitutes)

Sweet potato cornbread needs a few key ingredients. You’ll want cornmeal, all-purpose flour, and mashed sweet potato as the base.

For moisture and binding, eggs and buttermilk work well. No buttermilk? Mix regular milk with a splash of vinegar.

Sugar adds sweetness – brown sugar gives a richer flavor. Baking powder and baking soda help it rise.

Melted butter or oil provides richness. Spices like cinnamon, nutmeg, or pumpkin pie spice add warmth.

Here’s a quick list of ingredients with some substitutes:

Cornmeal
All-purpose flour (or whole wheat flour)
Mashed sweet potato (or pumpkin puree)
Eggs (or flax eggs for vegan version)
Buttermilk (or plant-based milk + vinegar)
Brown sugar (or white sugar)
Baking powder and baking soda
Melted butter (or oil)
Salt
Spices: cinnamon, nutmeg, etc.

Want to mix it up? Try adding chopped nuts, dried fruit, or even some cheese to your batter!

Instructions

Preheat your oven to 425°F. Grease a 9×13-inch baking pan or a 10-inch cast iron skillet.

Mix the dry ingredients in a large bowl. This includes cornmeal, flour, sugar, baking powder, baking soda, and salt. Add spices like cinnamon and nutmeg if you want.

In another bowl, combine the wet ingredients. Whisk together eggs, milk, oil, and mashed sweet potato until smooth.

Pour the wet mixture into the dry ingredients. Stir gently until just combined. Don’t overmix!

Transfer the batter to your prepared pan. Spread it evenly.

Bake for 30-35 minutes. The cornbread is done when a toothpick inserted in the center comes out clean.

Let it cool for a few minutes before slicing. Enjoy your sweet potato cornbread while it’s still warm!

Tips, Tricks & Storing

Make your sweet potato cornbread extra moist by using sour cream or buttermilk. These ingredients add a tangy flavor and help keep the bread soft.

For a richer taste, try browning your butter before adding it to the batter. This simple step adds a nutty flavor that pairs well with sweet potatoes.

Don’t overmix the batter. Stir just until the ingredients are combined to keep your cornbread light and fluffy.

Add some spices to enhance the flavor. Cinnamon, nutmeg, or pumpkin pie spice can complement the sweet potato nicely.

Store your cornbread in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the fridge for up to a week.

To reheat, wrap a slice in a damp paper towel and microwave for 10-15 seconds. This helps bring back the moisture and softness.

Freeze leftover cornbread for up to 3 months. Wrap individual pieces in plastic wrap, then place them in a freezer bag.