Sweet Potato Cornbread – Moist, Sweet, and Southern to the Core

Name: Sweet Potato Cornbread – Moist, Sweet, and Southern to the Core
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 cup sweet potato puree; 1 cup cornmeal; 1 cup all-purpose flour; 1/4 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup milk; 2 large eggs; 1/4 cup melted butter; 1 teaspoon cinnamon or nutmeg (optional)

By Jason Griffith

April 20, 2025 3 Min Read

Sweet Potato Cornbread – A Slice of Southern Comfort

Growing up in the South, cornbread was a staple at every family gathering. But it wasn’t until my grandmother introduced me to sweet potato cornbread that I truly understood the magic of this dish. The first time I tasted it, I was captivated by its moist texture and the subtle sweetness that danced on my palate. It became a cherished recipe, passed down through generations, and now it holds a special place in my heart and my kitchen.

What Makes It Special

This sweet potato cornbread stands out for several reasons:

Moisture: The addition of sweet potatoes keeps the cornbread incredibly moist, ensuring that each bite is tender and flavorful.
Natural Sweetness: Sweet potatoes add a natural sweetness that reduces the need for added sugars, making it a healthier option.
Versatility: This cornbread pairs beautifully with savory dishes, making it a perfect side for any meal.
Comfort Food: It embodies the warmth and hospitality of Southern cooking, making it a dish that brings people together.

Gather Your Ingredients

Prep Time: 15 minutes | Cook Time: 25 minutes | Servings: 8

1 cup mashed sweet potatoes (about 1 medium sweet potato)
1 cup cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
2 large eggs
1/4 cup melted butter

Let’s Get Cooking

Preheat your oven to 400°F (200°C) and grease a 9-inch round cake pan or cast-iron skillet.
In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
In another bowl, whisk together the mashed sweet potatoes, milk, eggs, and melted butter until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix!
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let it cool for a few minutes before slicing and serving warm.

My Pro Tips

For an extra touch of flavor, add a teaspoon of cinnamon or nutmeg to the batter.
If you prefer a sweeter cornbread, feel free to increase the sugar to 1/2 cup.
Leftover cornbread can be stored in an airtight container for up to three days or frozen for later use.

Perfect Pairings

This sweet potato cornbread is incredibly versatile. Here are some delightful pairings:

Chili or hearty stews
Fried chicken or barbecue ribs
Collard greens or other Southern-style vegetables
A drizzle of honey or maple syrup for breakfast

FAQs

Q: Can I use canned sweet potatoes instead of fresh?

A: Yes, canned sweet potatoes work well! Just make sure to drain them and mash them before adding to the batter.

Q: How can I make this recipe gluten-free?

A: Substitute the all-purpose flour with a gluten-free flour blend, and ensure your cornmeal is certified gluten-free.

The Heart of the Dish

This sweet potato cornbread is more than just a recipe; it’s a connection to my roots and a reminder of family gatherings filled with laughter and love. Each bite transports me back to my grandmother’s kitchen, where the aroma of freshly baked cornbread filled the air. I hope this recipe brings you as much joy as it has brought me over the years.

Your Turn

I invite you to try this sweet potato cornbread in your own kitchen. Feel free to tweak the recipe to suit your taste, and don’t forget to share your experiences and any variations you come up with. Happy baking!