If you’re ready to transform your comfort food game, Homemade Sweet Potato Cornbread is about to become your next must-bake delight. Moist, vibrant, and kissed with just the right amount of sweetness, this recipe combines hearty cornmeal with luscious mashed sweet potatoes for a golden square that’s fluffy inside and perfectly crisp on top. Whether you’re serving it as a cozy side or taking it center stage, this cornbread is the kind of dish that sparks oohs and ahhs and brings everyone back for seconds.

Homemade Sweet Potato Cornbread Recipe - Recipe Image

Ingredients You’ll Need

Let’s keep things satisfying and simple: these ingredients are easy to find but each one is vital for that signature taste, dreamy crumb, and irresistible golden hue. Here’s what you’ll need and how each ingredient makes Homemade Sweet Potato Cornbread unforgettable.

Mashed sweet potatoes: Adds rich moisture, gorgeous color, and natural sweetness that takes the cornbread to new heights.
Cornmeal: Delivers delicious grit and classic cornbread flavor for that tender, rustic bite.
All-purpose flour: Balances the cornmeal for a softer texture and helps the bread rise beautifully.
Sugar: Just enough to enhance the natural sweetness of the potatoes without overpowering the dish.
Baking powder: Gives the cornbread a lovely lift so each slice is fluffy and light.
Salt: Brightens every flavor and brings harmony to sweet and savory notes alike.
Milk: Adds just the right amount of richness and loosens the batter for a perfectly moist crumb.
Vegetable oil: Keeps the cornbread exceptionally tender and prevents dryness.
Large eggs: Bind everything together for a cohesive, sliceable bread that holds up to any meal.

How to Make Homemade Sweet Potato Cornbread

Step 1: Preheat and Prepare the Pan

Before anything else, heat your oven to 400°F (200°C). A hot oven gets you that gorgeous, lightly crisp top on your Homemade Sweet Potato Cornbread. Don’t forget to grease your 8×8-inch baking dish—either a bit of butter or some nonstick spray will do the trick and guarantee easy removal later.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt. This step ensures that your leavening agent and seasonings are evenly distributed, setting the stage for perfectly tender bites in every piece of Homemade Sweet Potato Cornbread.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk the mashed sweet potatoes with the milk, vegetable oil, and eggs. Make sure to blend until everything is super smooth and creamy—this will help your cornbread rise evenly and stay lusciously moist.

Step 4: Bring It All Together

Pour the sweet potato mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix—stop as soon as there are no dry streaks left. Overmixing can make the final bread dense instead of delicately fluffy.

Step 5: Bake to Golden Perfection

Spoon the batter into your greased pan, smoothing the top with a spatula. Bake on the center rack for 25–30 minutes or until the top is lightly golden and a toothpick poked in the center comes out clean. Let your Homemade Sweet Potato Cornbread cool slightly for easy slicing before serving warm.

How to Serve Homemade Sweet Potato Cornbread

Garnishes

Give your Homemade Sweet Potato Cornbread a finishing touch with a slather of creamy butter, a drizzle of honey, or a sprinkle of flaky sea salt. For a savory twist, add a few chopped chives or a dusting of smoked paprika on top just as it comes out of the oven.

Side Dishes

This cornbread is the perfect partner to hearty stews, spicy chili, or smoky barbecue mains. It loves being served alongside roasted veggies, grilled chicken, or classic Southern greens. Honestly, there’s almost nothing it won’t upgrade on your dinner table!

Creative Ways to Present

If you want to wow your guests, cut the cornbread into fun shapes using cookie cutters—or try baking in a cast iron skillet for rustic flair. Serve squares stacked with layers of pulled pork for a unique sliders vibe, or crumble leftovers atop a savory casserole as a golden, crunchy topping.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store any extra Homemade Sweet Potato Cornbread tightly wrapped in plastic or inside an airtight container. It will stay soft and fresh at room temperature for up to two days, or a bit longer if kept in the fridge.

Freezing

Want to stash some away for later? Wrap individual slices of cornbread in foil and pop them into a freezer-safe bag. You can freeze them for up to three months; just thaw on the counter when you’re ready for a quick snack or side.

Reheating

To bring back that oven-fresh magic, reheat Homemade Sweet Potato Cornbread in a 300°F oven for about 10 minutes, or microwave individual pieces for 10–20 seconds. A quick warm-up will restore that tender crumb and tempting aroma every time.

FAQs

Can I use canned sweet potatoes instead of fresh?

Absolutely! Just be sure to drain them well and mash thoroughly for a smooth texture. The flavor will still be lovely, though fresh sweet potatoes often bring a bit more vibrancy to the final result.

Is it possible to make this cornbread gluten-free?

Yes, simply substitute a one-to-one gluten-free flour blend for the all-purpose flour. Check your cornmeal for gluten-free labeling too, and you’ll have perfect gluten-free Homemade Sweet Potato Cornbread.

Can I use a different type of oil or butter instead of vegetable oil?

Definitely. Melted coconut oil, canola oil, or even melted butter all work beautifully. Each will add its own subtle flavor, so feel free to use your favorite or whatever you have on hand.

Why is my cornbread dry or crumbly?

This could happen if the bread was overbaked or if you accidentally used too much flour. Be sure to measure ingredients carefully and check for doneness at the minimum baking time—your Homemade Sweet Potato Cornbread should stay moist and soft.

What’s the best way to mash sweet potatoes for this recipe?

After boiling or roasting your sweet potatoes, mash them with a fork, potato masher, or even use a food processor for an ultra-smooth purée. The smoother the mash, the more tender your final cornbread will be.

Final Thoughts

If you’re searching for a recipe that’ll have friends and family begging for seconds, Homemade Sweet Potato Cornbread absolutely fits the bill. It’s impossible to resist the cozy, slightly sweet flavor, and making it is such a simple joy. Give it a try—you’ll see why it quickly becomes a staple on every table!

Homemade Sweet Potato Cornbread Recipe

Print Recipe

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4.9 from 25 reviews

This homemade sweet potato cornbread is a delightful twist on a classic recipe, adding the natural sweetness and moistness of sweet potatoes to the traditional cornbread. It’s easy to make and perfect for any occasion!

Author: Paula
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 1 8×8-inch pan (about 9 servings)
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Dry Ingredients:

1 cup cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 tbsp baking powder
1/2 tsp salt

Wet Ingredients:

1 cup mashed sweet potatoes (cooked)
1 cup milk
1/4 cup vegetable oil
2 large eggs

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C). Grease an 8×8-inch baking dish.
Mix Dry Ingredients: In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt.
Combine Wet Ingredients: In another bowl, whisk together the mashed sweet potatoes, milk, vegetable oil, and eggs until smooth.
Combine Mixtures: Pour the wet mixture into the dry ingredients and stir until just combined.
Bake: Pour the batter into the prepared dish and bake for 25-30 minutes or until golden brown and a toothpick comes out clean.
Serve: Let cool slightly, then slice and enjoy your sweet potato cornbread warm!