Sweet Potato Cornbread – Moist, Flavorful, and Perfect for Any Occasion!
This sweet potato cornbread is soft, moist, and packed with warm spices! The natural sweetness from mashed sweet potatoes adds incredible depth of flavor, while a touch of cinnamon and nutmeg makes it extra cozy. Perfect as a side for chili, BBQ, or holiday dinners, this cornbread is easy to make and guaranteed to be a family favorite.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40 minutes
- Yield: 9 servings
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
Wet Ingredients:
- 1 cup mashed sweet potatoes (about 1 medium sweet potato)
- ½ cup unsalted butter, melted
- ½ cup brown sugar
- 2 eggs
- ¾ cup buttermilk
- 1 teaspoon vanilla extract
Instructions
- Prepare the sweet potatoes – Roast or microwave a medium sweet potato until fork-tender. Let it cool, then mash it until smooth
- Preheat the oven – Set your oven to 375°F (190°C) and grease an 8×8-inch baking pan or cast-iron skillet
- Mix the dry ingredients – In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, cinnamon, and nutmeg
- Mix the wet ingredients – In another bowl, whisk together mashed sweet potato, melted butter, brown sugar, eggs, buttermilk, and vanilla until smooth
- Combine everything – Gradually fold the wet ingredients into the dry ingredients, mixing until just combined (don’t overmix!)
- Bake – Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean
- Cool & serve – Let the cornbread cool for 10 minutes, then slice and serve warm with butter, honey, or maple syrup
Notes
- For extra flavor, roast the sweet potatoes instead of microwaving them
- Want a crispy crust? Bake in a cast-iron skillet!
- You can make this into muffins—bake at 375°F for 15-18 minutes
- Store leftovers in an airtight container for up to 2 days at room temperature or 5 days in the fridge
- This cornbread freezes well! Wrap slices in plastic wrap and store for up to 3 months
Nutrition
- Serving Size: 1 piece
- Calories: 240
- Sugar: 10g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
