Cornbread is a staple in many kitchens, especially throughout the South, loved for its rustic charm and comforting appeal. But if you’re looking to elevate this classic to something truly special, something incredibly moist, subtly sweet, and wonderfully spiced, then you absolutely must try Sweet Potato Cornbread. This recipe infuses the traditional cornbread with the natural sweetness and vibrant color of sweet potatoes, creating a delightful twist that’s perfect for any meal, from a cozy breakfast to a holiday feast.

Why I Love This Recipe

I’m a big fan of taking familiar comforts and adding a touch of something extra to make them truly shine, and this Sweet Potato Cornbread does just that. What I particularly love about this recipe is its unbelievable moistness and tender crumb, thanks to the addition of mashed sweet potato. It’s perfectly balanced – sweet enough to feel like a treat, but savory enough to pair with hearty meals. The hint of cinnamon adds a warm, inviting aroma and flavor that makes it feel like autumn in every bite, even if it’s the middle of summer. It’s a versatile, comforting, and incredibly delicious way to enjoy sweet potatoes, and it always gets rave reviews!

Ingredients

• 1 cup cooked and mashed sweet potatoes (about 1 medium sweet potato)
• 1 cup cornmeal (yellow or white)
• 1 cup all-purpose flour
• ½ cup granulated sugar (adjust to taste)
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup milk (whole milk recommended)
• ½ cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract

Swaps and Notes

• Sweet Potatoes: Ensure the sweet potato is cooked until very soft and mashed smoothly, without lumps. Baking or boiling works well. You can even use canned pumpkin puree in a pinch for a similar texture and a delicious “pumpkin cornbread” variation.
• Cornmeal: Yellow cornmeal will give a more classic golden hue, while white cornmeal will result in a paler cornbread. Fine or medium grind cornmeal works best for a tender crumb.
• Sugar: The ½ cup provides a lovely sweetness that complements the sweet potato. Feel free to reduce it to ¼ cup for a less sweet, more savory cornbread, or increase it slightly if you prefer it more dessert-like.
• Milk: Whole milk will yield the richest, most tender cornbread. You can use 2% or skim milk, but the texture might be slightly less rich. Buttermilk can also be used for a tangier flavor and even more tender crumb.
• Butter: Unsalted melted butter adds richness. Do not substitute with oil for the same depth of flavor.
• Spices: The cinnamon adds a beautiful warmth. You could also add a pinch of nutmeg, allspice, or ginger for a more complex spice profile.
• Mix-ins (Optional): For extra texture, consider adding ½ cup of chopped pecans, walnuts, or even dried cranberries to the batter.

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Directions

1. Preheat Oven & Prep Pan: Preheat your oven to 400°F (200°C). Generously grease a 9-inch square baking dish or a 10-inch cast-iron skillet. A cast-iron skillet will give you a wonderfully crisp bottom crust.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the 1 cup cornmeal, 1 cup all-purpose flour, ½ cup granulated sugar, 1 tablespoon baking powder, ½ teaspoon salt, and 1 teaspoon ground cinnamon. Make sure there are no lumps and everything is well combined.
3. Mix Wet Ingredients: In a separate medium bowl, combine the 1 cup cooked and mashed sweet potatoes, 1 cup milk, ½ cup melted unsalted butter, 2 large eggs, and 1 teaspoon vanilla extract. Whisk these wet ingredients together until smooth and well incorporated.
4. Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients. Stir with a spoon or spatula until just combined. It’s crucial not to overmix the batter; a few small lumps are perfectly fine. Overmixing can lead to a tough cornbread.
5. Pour into Pan: Pour the batter evenly into your prepared 9-inch square baking dish or cast-iron skillet.
6. Bake: Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Cool & Serve: Let the Sweet Potato Cornbread cool in the pan for a few minutes before slicing into squares or wedges.

Serve warm and enjoy!

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Tips for Success

• Smooth Sweet Potato: Ensure your mashed sweet potato is very smooth for the best texture in the cornbread.
• Don’t Overmix: This is the most common mistake with quick breads like cornbread. Mix just until the dry ingredients are moistened.
• Hot Skillet (Optional): If using a cast-iron skillet, you can preheat it in the oven for 5-10 minutes before adding the batter. This will give you an even crispier bottom crust.
• Adjust Sweetness: Taste the raw mashed sweet potato before adding it to the batter. If it’s very sweet, you might reduce the added sugar slightly, or vice versa.
• Serve Warm: Sweet Potato Cornbread is truly at its best when served warm, with butter, honey, or a drizzle of maple syrup.

Serving Suggestions and Pairings

This Sweet Potato Cornbread is incredibly versatile. It’s a wonderful side dish for savory meals like chili, stews, roasted chicken, or collard greens. It also makes a fantastic addition to a holiday spread, especially for Thanksgiving or Christmas. Beyond meals, it can be a delightful breakfast or brunch item, served with butter and a drizzle of honey. For other comforting baked goods, check out my This Chocolate Chip Banana Bread Is My Favorite Way To Use Up Overripe Bananas or These Easy Pumpkin Spice Muffins Are My Favorite Fall Treat To Bake On Repeat.

Storage and Leftover Tips

Store leftover Sweet Potato Cornbread in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to 4-5 days. It can be gently reheated in the microwave or a toaster oven. For longer storage, you can freeze individual slices, wrapped tightly in plastic wrap and then foil, for up to 2-3 months. Thaw at room temperature or reheat from frozen.

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More Recipes You Will Love

If you appreciate comforting baked goods and delicious fall flavors, here are some other Chefmaniac favorites:

• For a classic and irresistible dessert, try The Best Peanut Butter Brownies I’ve Ever Made And I’ve Made A Lot.
• If you’re looking for an easy, crowd-pleasing holiday dessert, my These Pecan Pie Bars Are My Favorite Make-Ahead Holiday Dessert are fantastic.
• And for a quick and delightful no-bake fall treat, check out This Pumpkin Delight Dessert Is My Favorite No-Bake Fall Treat.

Final Thoughts

This Sweet Potato Cornbread is a game-changer for anyone who loves cornbread and wants to add a unique, delicious twist. It’s moist, flavorful, and incredibly comforting – a perfect blend of sweet and savory that will become a treasured recipe in your home. Give it a try, and enjoy a taste of Southern-inspired goodness!

What’s your favorite way to enjoy cornbread? Share your ideas in the comments below, and don’t forget to follow Chefmaniac.com for more delicious recipes!