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Sweet Potato Cornbread Recipe

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Sweet Potato Cornbread is a moist, tender twist on classic cornbread made with mashed sweet potatoes for natural sweetness and a soft crumb. It’s a comforting side dish that pairs perfectly with chili, barbecue, soups, and holiday meals.

Ingredients

  • Mashed cooked sweet potato
  • Yellow cornmeal
  • All-purpose flour
  • Baking powder
  • Baking soda
  • Salt
  • Granulated sugar or brown sugar
  • Eggs
  • Buttermilk
  • Unsalted butter, melted
  • Vegetable oil
  • Vanilla extract (optional)
  • Ground cinnamon (optional)

Instructions

  1. Preheat the oven to 400°F (200°C) and grease an 8-inch or 9-inch baking pan or cast-iron skillet.
  2. Whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar in a large bowl.
  3. In a separate bowl, combine the mashed sweet potato, eggs, buttermilk, melted butter, vegetable oil, and vanilla extract if using until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
  5. Spread the batter evenly into the prepared baking pan.
  6. Bake for 30–35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  7. Allow the cornbread to cool for about 10 minutes before slicing and serving.

Notes

  • Use plain canned sweet potato puree if fresh mashed sweet potatoes are unavailable.
  • Substitute buttermilk with regular milk mixed with lemon juice or white vinegar if needed.
  • Add shredded cheddar, chopped jalapeños, or fresh corn kernels for extra flavor and texture.
  • Mix in cinnamon, nutmeg, or pumpkin pie spice for a warmer flavor.
  • Chopped pecans or walnuts add a delicious crunch.
  • Store at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Freeze individual slices for up to 3 months and reheat before serving.

Nutrition

Find it online: https://thefamilycooking.com/sweet-potato-cornbread-recipe/