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A stack of two golden-brown Sweet potato cornbread slices drizzled with syrup and topped with a pat of butter on a white plate.

Sweet Potato Cornbread

Sweet potato cornbread is a moist, flavorful twist on the classic Southern staple. The addition of mashed sweet potatoes brings a natural sweetness, vibrant color, and a boost of nutrients to the dish. This cornbread pairs beautifully with soups, stews, and barbecue, making it a versatile and satisfying side dish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American, southern
Servings 8
Calories 180 kcal

Equipment

  • Mixing bowls (1 large, 1 medium)
  • Whisk or spatula
  • Measuring cups and measuring spoons
  • 8x8-inch baking pan (or similar)
  • Oven
  • Toothpick (for doneness test)
  • Cooling rack

Ingredients
  

  • 1 ½ cups cornmeal fine or medium-grind
  • 1 cup all-purpose flour
  • 1 cup mashed sweet potatoes cooked and pureed
  • 1 cup milk or buttermilk
  • 2 large eggs
  • 2 teaspoons baking powder
  • ¼ cup sugar adjust to taste
  • ½ teaspoon salt
  • 2 tablespoons melted butter or oil optional for added richness

Instructions
 

  • Preheat the oven to 400°F (200°C) and grease a baking pan (square or round).
  • In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt.
  • In another bowl, mix the mashed sweet potatoes, milk, eggs, and melted butter or oil until smooth.
  • Combine the wet ingredients with the dry ingredients, mixing until just combined. Avoid overmixing.
  • Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool for a few minutes before slicing and serving.

Notes

For a spiced version, add ½ teaspoon of cinnamon and ¼ teaspoon of nutmeg.
For a savory twist, mix in chopped jalapeños or cheddar cheese.
Best served warm with butter, honey, or maple syrup.
Storage: Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
Reheating: Warm in the oven at 300°F for 10 minutes or in the microwave for 30 seconds.
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Nutrition

Calories: 180kcal
Keyword cornbread with sweet potatoes, easy cornbread, easy cornbread recipe, homemade cornbread, moist cornbread, Southern cornbread, sweet potato cornbread
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