Sweet Potato Cornbread Recipe: Moist, Golden, and Southern-Inspired

Sweet potato cornbread brings a naturally sweet, earthy twist to a Southern staple. This golden loaf is moist on the inside with a lightly crisp edge—perfectly balancing comforting richness with a gentle crumb. Whether served with chili, roasted meats, or just a pat of butter and drizzle of honey, it’s the kind of cozy classic that feels like home.

This sweet potato cornbread recipe is a wholesome upgrade that merges traditional cornbread flavor with the velvety sweetness of sweet potatoes. It’s ideal for weeknights, gatherings, or holiday spreads.

How to Make Sweet Potato Cornbread from Scratch

This one-bowl wonder is easy to prepare and pairs beautifully with both savory and sweet dishes.

Ingredients

Dry Ingredients:

• 1 cup yellow cornmeal

• ¾ cup all-purpose flour

• ¼ cup brown sugar (adjust to taste)

• 1 tbsp baking powder

• ½ tsp salt

• ½ tsp ground cinnamon (optional for warmth)

Wet Ingredients:

• 1 cup mashed cooked sweet potato (cooled)

• 2 eggs

• ½ cup whole milk (or dairy-free alternative)

• ¼ cup melted butter or neutral oil

• 1 tsp vanilla extract (optional)

Preparation Time

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Preparing Instructions

Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C). Grease an 8-inch square baking dish or line with parchment paper.

Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together cornmeal, flour, baking powder, salt, cinnamon, and sugar.

Step 3: Combine Wet Ingredients
In a separate bowl, whisk together mashed sweet potato, eggs, milk, melted butter, and vanilla.

Step 4: Combine and Mix
Add the wet ingredients into the dry ingredients and stir until just combined. Do not overmix—lumps are okay.

Step 5: Bake
Pour the batter into the prepared pan and smooth the top. Bake for 22–27 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Cool and Serve
Let it cool for 10 minutes before slicing. Serve warm with butter, honey, or maple syrup.

Servings

This recipe makes about 9 squares or 6 generous slices.

Presentation & Decoration

Garnish Ideas:

• Brush the top with melted butter and a pinch of flaky sea salt.

• Serve with whipped honey butter or cinnamon butter.
  Serving Suggestions:
  Pairs well with hearty stews, collard greens, or grilled proteins.

Best Time to Eat

• Holiday Favorite: A perfect side for Thanksgiving or Christmas dinner.

• Brunch Upgrade: Serve with fried eggs and sausage for a sweet-savory combo.

• Everyday Comfort: A cozy companion for soups and casseroles.

Portion Guide

• Individual: 1 square per person

• Group: Double the batch for a 9×13 pan for gatherings or potlucks.

Storage & Shelf Life

• Refrigeration: Store in an airtight container for up to 4 days.

• Freezing: Wrap individual pieces in plastic wrap and store in a freezer-safe bag for up to 2 months.

• Reheating: Warm in a toaster oven or microwave before serving.

Allergy Guide

• Gluten-Free: Substitute with a 1:1 gluten-free flour blend.

• Dairy-Free: Use plant-based milk and oil instead of butter.

• Nut-Free: Recipe contains no nuts by default.

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