Description
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
Scale
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.
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.
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Category: Bread, Side Dish
- Method: Baked
- Cuisine: Southern, American
Nutrition
- Serving Size: 1 slice
- Calories: 235
- Sugar: 14g
- Sodium: 240mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: sweet potato cornbread, Southern cornbread, fall baking, holiday side, comfort food