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Sweet Potato Cornbread Recipe

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4.4 from 9 reviews

This Sweet Potato Cornbread recipe offers a moist, flavorful twist on traditional cornbread by incorporating mashed sweet potato, which adds natural sweetness and a tender texture. Baked to golden perfection, it makes a delightful side dish or snack, perfect for any meal or occasion.

Ingredients

Dry Ingredients

  • 1 cup fine yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup packed light or dark brown sugar
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon

Wet Ingredients

  • 2 large eggs
  • 2 cups whole buttermilk
  • 1 cup cooked and mashed sweet potato
  • 6 tablespoons unsalted butter, melted

For Serving

  • Pats of butter, honey or alaga/sorghum syrup, for drizzling

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 400°F (200°C). Line a 9×9 inch square baking pan with parchment paper or generously coat it with baking spray. Alternatively, you can use a large cast iron skillet (10-12 inches) or a 12-cup muffin pan with liners. Set aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the cornmeal, all-purpose flour, brown sugar, baking powder, baking soda, kosher salt, and ground cinnamon until thoroughly combined. Set aside.
  3. Combine Wet Ingredients: In a large bowl, whisk the eggs, buttermilk, and mashed sweet potato until completely combined. Pour the dry ingredients into the wet mixture.
  4. Fold Batter: Use a rubber spatula to gently fold the dry ingredients into the wet until just combined, being careful not to overmix. Then fold in the melted butter until fully incorporated. Pour the batter into the prepared pan and smooth the top with an offset spatula as needed.
  5. Bake: Bake the cornbread in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool for 10 minutes.
  6. Serve: Cut the cornbread into wedges and serve warm with extra pats of butter and drizzles of honey or alaga/sorghum syrup if desired. Enjoy!

Notes

  • Using parchment paper helps to easily remove the cornbread from the pan without sticking.
  • Substitute buttermilk with whole milk plus 1 tablespoon vinegar if needed, let it sit for 5 minutes before use.
  • Sweet potato puree can be prepared ahead and stored refrigerated for up to 3 days.
  • For a nuttier flavor, try using browned butter instead of melted butter.
  • Store leftovers wrapped tightly; reheat slices in the oven for best texture.

Find it online: https://yumntasty.com/sweet-potato-cornbread-recipe/