Homemade Sweet Potato Cornbread is the perfect cozy twist on the classic Southern favorite. The natural sweetness and creamy texture of mashed sweet potatoes pair beautifully with golden cornmeal, creating a moist, tender crumb and a subtly spiced aroma from cinnamon and nutmeg. Whether served alongside chili, barbecue, or enjoyed warm with a drizzle of honey, this cornbread brings a comforting sweetness to every bite.
Ingredients
Dry Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Wet Ingredients:
- 1 cup mashed sweet potatoes (about 1 medium sweet potato)
- ½ cup unsalted butter, melted
- ½ cup brown sugar
- 2 large eggs
- ¾ cup buttermilk
- 1 teaspoon vanilla extract
Instructions
- Prepare the sweet potatoes – Roast or microwave a medium sweet potato until fork-tender. Once cool, peel and mash it until smooth and creamy.
- Preheat the oven – Set your oven to 375°F (190°C) and grease an 8×8-inch baking pan or cast-iron skillet for baking.
- Mix the dry ingredients – In a large mixing bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
- Mix the wet ingredients – In a separate 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 mixture. Stir just until combined—overmixing can make the cornbread dense.
- 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 and the top is golden brown.
- Cool & serve – Allow the cornbread to cool for about 10 minutes before slicing. Serve warm with butter, honey, or maple syrup for the best flavor.
Variation
- Spiced Maple Cornbread: Add 2 tablespoons of pure maple syrup to the wet ingredients and a pinch of ground cloves or allspice to the dry mix. This gives the cornbread a deeper, more complex flavor with cozy autumn vibes that pair beautifully with breakfast or brunch dishes.
- Savory Sweet Potato Cornbread: Reduce the sugar to 2 tablespoons and mix in ½ cup of shredded cheddar cheese and 2 tablespoons of chopped green onions. The sweet potato still keeps the bread moist, while the cheese and onions balance the sweetness with a rich, savory edge.
- Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free baking blend. Be sure to check that your cornmeal is labeled gluten-free, as some brands may be processed in facilities that also handle wheat. This version stays just as soft and flavorful.
- Vegan Version: Replace the butter with melted coconut oil or vegan butter, swap the eggs for flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg), and use a plant-based milk mixed with 1 teaspoon of lemon juice or vinegar instead of buttermilk. The result is tender, slightly nutty, and just as delicious.
Cooking Notes
- Choosing Sweet Potatoes: Select sweet potatoes with orange flesh for the best color and natural sweetness. They mash easily and lend a smooth, moist texture to your cornbread.
- Don’t Overmix the Batter: After combining the wet and dry ingredients, stir gently until just incorporated. Overmixing can cause the gluten in the flour to develop too much, leading to a dense and chewy texture rather than light and tender.
- Pan Type Matters: Baking in a cast-iron skillet not only adds flavor but also helps develop that irresistible crispy crust. If you prefer a softer crust, use a glass or ceramic baking dish instead.
- Testing for Doneness: Insert a toothpick into the center of the cornbread around the 25-minute mark. If it comes out clean or with just a few crumbs, it’s ready. Avoid overbaking to keep it moist.
Serving Suggestions
- With Chili or Stew: The sweet and savory balance of this cornbread makes it an ideal side for hearty dishes like chili, beef stew, or pulled pork. The sweetness complements the spice and richness beautifully.
- For Breakfast or Brunch: Warm a slice and top it with a pat of butter, a drizzle of honey, or a spoonful of homemade jam. The spices and sweet potato flavor make it perfect for cozy morning meals.
- As a Holiday Side: Serve it alongside roasted turkey, ham, or glazed carrots during festive dinners. Its warm spices and golden hue fit beautifully into any fall or winter holiday spread.
- Sweet Treat Twist: Turn it into dessert by serving with whipped cream or vanilla ice cream and a drizzle of maple syrup. The result is a lightly sweet, comforting finish to any meal.
Tips
- Roasting vs. Microwaving: Roasting sweet potatoes enhances their natural sugars and gives them a rich, caramelized flavor, while microwaving is faster but milder in taste. Choose based on the time you have and the flavor depth you prefer.
- Preheat the Skillet: If using cast iron, place it in the oven while preheating. Pouring the batter into a hot, buttered skillet creates a sizzling edge that crisps up beautifully.
- Add Texture: For a little crunch, fold in ½ cup of chopped pecans, walnuts, or even corn kernels before baking. It adds visual appeal and a delightful bite to each slice.
- Don’t Skip the Rest Time: Letting the cornbread cool for at least 10 minutes after baking allows the texture to set and makes slicing easier without crumbling.
- Reheating Tip: Warm leftovers in a 300°F (150°C) oven for 5–10 minutes or microwave briefly with a damp paper towel to restore moisture and softness.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: 40–45 minutes
Nutritional Information (Per Serving)
- Calories: 265
- Protein: 4g
- Sodium: 220mg
Frequently Asked Questions
1. Can I use canned sweet potatoes instead of fresh?
Yes, you can use canned sweet potatoes or yams in syrup—just be sure to drain and rinse them first, then mash until smooth. The flavor will be slightly sweeter, so you might want to reduce the brown sugar by 1–2 tablespoons.
2. What can I substitute for buttermilk?
If you don’t have buttermilk on hand, make your own by adding 1 tablespoon of lemon juice or white vinegar to ¾ cup of milk. Let it sit for 5 minutes before using—it will curdle slightly, creating a similar tang and texture.
3. How do I keep my cornbread from drying out?
Avoid overbaking, as cornbread can dry quickly. Remove it from the oven as soon as a toothpick comes out clean, and store leftovers in an airtight container once fully cooled. Reheat gently before serving to retain moisture.
4. Can I make this ahead of time?
Absolutely! You can bake it a day in advance and store it covered at room temperature. Warm it in the oven for about 10 minutes before serving to refresh its texture and flavor.
5. What’s the best way to reheat frozen cornbread?
Thaw slices overnight in the fridge, then reheat them in the oven at 300°F (150°C) for about 10 minutes. This helps the cornbread regain its soft center and slightly crisp edges.
Conclusion
Homemade Sweet Potato Cornbread is the kind of comforting, golden bake that bridges sweet and savory perfectly. With its soft crumb, warm spices, and hint of natural sweetness, it’s a delightful addition to both everyday meals and special occasions. Serve it warm, share it often, and let its cozy aroma fill your kitchen with pure homemade goodness.
