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sweet potato cornbread recipe

Best Sweet Potato Cornbread Recipe

This sweet potato cornbread combines classic cornbread with the natural sweetness of sweet potatoes, making it a perfect side dish for family gatherings. The mix of yellow cornmeal and all-purpose flour creates a moist texture, while light brown sugar adds sweetness. Baking at 400°F results in golden-brown, flavorful cornbread.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Side Dish
Cuisine Southern
Servings 8 servings
Calories 250 kcal

Ingredients
  

  • Main Ingredients:
  • 1¼ cups yellow cornmeal
  • ¾ cup all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon ground cinnamon
  • ⅛-¼ teaspoon nutmeg
  • ⅛-¼ teaspoon clove
  • ½ cup granulated sugar
  • ¼ cup light brown sugar packed
  • 1 cup sweet potato puree approx. 1 large or 2 small sweet potatoes
  • 2 large eggs room temperature
  • 1 additional egg yolk room temperature
  • 2 tablespoons vegetable oil
  • ½ cup melted butter
  • ¼ teaspoon vanilla extract
  • 1 cup buttermilk
  • Optional Ingredients:
  • Orange food coloring
  • Honey glaze
  • 1 medium grated zucchini

Instructions
 

  • Prepare the Sweet Potato Puree:
  • Peel and cut fresh sweet potatoes into cubes.
  • Boil for about 10 minutes until tender.
  • Let cool for 25 minutes.
  • Blend in a food processor until smooth.
  • Mixing Dry Ingredients:
  • In a large bowl, combine yellow cornmeal, flour, baking powder, baking soda, salt, cinnamon, nutmeg, and clove.
  • Mixing Wet Ingredients:
  • In another bowl, whisk together sweet potato puree, buttermilk, eggs, egg yolk, vegetable oil, melted butter, and vanilla extract.
  • Combine Wet and Dry Ingredients:
  • Gradually add wet ingredients to dry ingredients.
  • Stir until just combined (do not overmix).
  • Baking the Cornbread:
  • Preheat oven to 400°F.
  • Pour batter into a greased baking dish or cast-iron skillet.
  • Smooth the top with a spatula.
  • Bake for 25-30 minutes.
  • Check with a toothpick; if it comes out clean, it's ready.

Notes

  • For extra flavor, drizzle honey glaze over warm cornbread.
  • Store at room temperature for up to 3 days or refrigerate for up to 5 days.
  • For longer storage, freeze for up to 3 months.
  • Reheat in the oven at 350°F for 10-15 minutes or microwave for 20-30 seconds with a little water.
  • Variations include making muffins, a gluten-free version with a gluten-free flour blend, or a vegan version using flax eggs and plant-based milk.
Keyword cornbread with sweet potatoes, homemade cornbread, Southern cornbread, sweet potato cornbread