If you’ve ever found yourself debating between a cosy cornbread and sweet potatoes on your holiday table (or Tuesday night dinner… no judgment), let me introduce you to your new favourite compromise: sweet potato cornbread.
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As a busy mom, chef, and woman who has most definitely burned her share of store-bought biscuits in the oven (more than once), I promise you—this recipe brings the best of both worlds. It’s got that warm, Southern hug of traditional cornbread with the moist, lightly sweet flair of mashed sweet potatoes. Think Southern sweet potato cornbread with a bit of sass and a lot of soul.
Whether feeding picky kids, impressing dinner guests, or just craving something hearty and homemade without dirtying your kitchen, this easy sweet potato cornbread has your back.
Why You’ll Love This Sweet Potato Cornbread
Let me count the ways, y’all.
- It’s crazy moist. Like “your-friends-will-text-you-about-it-later” moist.
- Made in one bowl, because who has time for more than one?
- It pairs perfectly with chilli, fried chicken, or even just a pat of butter and a hot coffee.
- It freezes like a dream. You can make double and thank yourself later.
And did I mention it smells like heaven on a rainy day?
Ingredients You’ll Need
Grab your grocery list, girl—this one’s easy.
Dry Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon (optional, but ooh—it’s good)
Wet Ingredients:
- 1 cup mashed cooked sweet potato (about 1 medium)
- 2 large eggs
- ½ cup buttermilk (or regular milk + 1 tsp vinegar if you’re in a pinch)
- ⅓ cup brown sugar
- ¼ cup melted butter (plus more for greasing your pan)
- 1 teaspoon vanilla extract
Easy Sweet Potato Cornbread: Step-by-Step
Let’s get down to the good stuff. Don’t worry—this won’t take longer than your favourite podcast episode.
1. Preheat that oven to 375°F and grease an 8×8-inch baking dish or skillet with butter.
(Note: cast iron gives it that golden crispy edge. Highly recommend.)
2. whisk together the cornmeal, flour, baking powder, baking soda, salt, and cinnamon in a large bowl.
3. In a separate bowl, mix the mashed sweet potato, eggs, buttermilk, brown sugar, melted butter, and vanilla until smooth.
4. Pour the wet mix into the dry and gently stir until combined. Don’t overmix—nobody likes tough cornbread.
5. Pour into the pan, spread it out evenly, and pop it in the oven.
6. Bake for 25–30 minutes or until the top is golden and a toothpick comes out clean from the centre.
7. Cool for at least 10 minutes. (Yes, I know it smells amazing. Stay strong.)
Slice, serve, and watch the compliments roll in.
Cooking Tips & Sweet Potato Wisdom
- No buttermilk? No problem. Add 1 tsp of vinegar or lemon juice to regular milk and let it sit for 5 minutes.
- Want it extra moist? Add a dollop of sour cream to the batter.
- Want it spicier? Add a pinch of cayenne or chopped jalapeños.
- If your cornbread cracks a little on top? It’s not broken—it’s rustic.
From My Kitchen to Yours
I first whipped up this sweet potato cornbread after Thanksgiving one year, staring at leftover sweet potatoes and wondering if they had a second act. Turns out, they did. My kids devoured it. My husband asked where I bought it (the nerve!). And me? I made it again two days later.
Now, it’s a regular guest at our table—especially during chilli season and cosy fall dinners. But honestly? We eat it in June too. Life’s too short to gatekeep good cornbread.
FAQs About Sweet Potato Cornbread
Can I make this Southern sweet potato cornbread gluten-free?
Yes! Just swap the flour for a good 1:1 gluten-free baking mix.
Can I use canned sweet potatoes?
Absolutely. Just make sure they’re unsweetened and well-drained before mashing.
How do I store leftovers?
Wrap slices tightly in foil or pop them in an airtight container. They’ll stay good in the fridge for 3–4 days or freeze for up to 2 months.
Can I double this moist cornbread recipe?
Yes! Use a 9×13-inch pan and increase the baking time by 5–10 minutes.
What’s the best way to reheat it?
Microwave for 15–20 seconds with a damp paper towel, or warm in a low oven to get that fresh-baked feel.
There you have it—sweet potato cornbread that’s warm, tender, sweet enough, and easy enough to whip up even on a weekday. Whether you’re serving it up at a potluck or sneaking a slice as a midnight snack (guilty), this recipe will become a regular in your kitchen.
Go ahead and save this one. Your future self (and your taste buds) will thank you.
Want more recipes that bring comfort, ease, and a little joy to your dinner table? Head over to PowerRecipe.com and explore what’s cooking in my kitchen next. 🧡