Sweet Potato Cornbread Recipe
Sweet Potato Cornbread Recipe
This Sweet Potato Cornbread is soft, moist, buttery, and full of warm Southern flavor. Mashed sweet potato gives the cornbread a tender texture and natural sweetness, while cinnamon, nutmeg, honey, buttermilk, and sour cream make every bite rich and comforting.
It’s delicious served warm on its own, alongside greens, baked chicken, fried fish, barbecue, or your favorite Sunday dinner. For an extra-special finish, drizzle it with honey butter or a warm sweet potato glaze.
Ingredients
1 cup organic white cornmeal
1 cup organic unbleached all-purpose flour
½ cup organic cane sugar
2 tablespoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 cup cooked sweet potato, mashed until very smooth
2 large eggs
1 cup buttermilk
½ cup sour cream
½ cup (1 stick) unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
2 tablespoons honey
Instructions
Preheat the oven to 375°F. Grease a 9-inch round cake pan, cast-iron skillet, or similar baking dish with butter or nonstick cooking spray.
In a large bowl, whisk together the cornmeal, flour, cane sugar, baking powder, salt, cinnamon, and nutmeg until evenly combined.
In a separate bowl, whisk the mashed sweet potato, eggs, buttermilk, sour cream, melted butter, vanilla extract, and honey until smooth.
Pour the wet mixture into the dry ingredients. Gently stir just until everything is combined. Do not overmix; a few small lumps are fine.
Pour the batter into the prepared baking dish and spread it evenly.
Bake at 375°F for approximately 30–40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Allow the cornbread to cool for about 10–15 minutes before slicing. This helps the center finish setting while keeping the bread moist.
Serve warm with butter, honey, or your favorite glaze.
Tiffany’s Tip
For the smoothest texture, make sure the sweet potato is completely cooked and mashed until creamy before adding it to the batter. And don’t overmix once the wet and dry ingredients are combined—that helps keep your cornbread soft and tender.
