Name: Moist & Fluffy Sweet Potato Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Southern
Ingredients: 1 cup mashed sweet potatoes; 1 cup cornmeal; 1 cup all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon cinnamon; 2 large eggs; 1/3 cup brown sugar; 1 cup buttermilk; 1/4 cup melted butter

Moist & Fluffy Sweet Potato Cornbread brings the comfort of Southern kitchens straight to your table. This isn’t your average cornbread—it’s slightly sweet, incredibly moist, and delicately spiced, with a soft crumb that practically melts in your mouth. The sweet potato adds both moisture and a subtle earthiness, making it a perfect companion to chili, soups, or even a drizzle of honey for a cozy breakfast.

If you’ve never tried sweet potato in your cornbread, this is your sign. It transforms the texture, gives a warm color, and balances beautifully with the cornmeal. Whether you bake it in a skillet or a pan, this cornbread turns out golden, tender, and just sweet enough to stand out without overpowering your meal.

What Makes Sweet Potato Cornbread So Good?

Sweet Potato Cornbread stands out because of the natural sweetness and creaminess the sweet potatoes bring to the table. It adds a depth of flavor that pairs well with savory dishes but is equally satisfying on its own. It’s also a great way to use up leftover mashed sweet potatoes, and a brilliant option for holiday meals or Sunday dinner.

You can bake it in a cast iron skillet for those crisp edges or in a classic baking dish for soft, evenly baked squares. Either way, the sweet potatoes ensure a moist bite every time.

Ingredients for the Moist & Fluffy Sweet Potato Cornbread

Sweet Potatoes: The star of the recipe, these add sweetness, moisture, and a velvety texture to the cornbread.
Cornmeal: Provides that signature gritty texture and golden flavor we all expect from cornbread.
All-Purpose Flour: Balances the cornmeal and helps give the bread its soft structure.
Baking Powder & Baking Soda: Essential for rise and lightness.
Brown Sugar: Adds a caramel-like sweetness that pairs perfectly with sweet potato.
Salt & Cinnamon: Enhance and round out the flavors.
Eggs: For structure and binding.
Buttermilk: Gives the cornbread a tender crumb and slight tang.
Melted Butter: Adds richness and flavor throughout.

How To Make the Moist & Fluffy Sweet Potato Cornbread

Step 1: Prep the Sweet Potatoes

Start by roasting or boiling your sweet potatoes until tender. Once cooled, mash them until smooth. You’ll need about one cup of mashed sweet potato.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and a pinch of cinnamon. This creates the base of your cornbread.

Step 3: Combine the Wet Ingredients

In another bowl, mix the mashed sweet potatoes, brown sugar, eggs, buttermilk, and melted butter until smooth and well combined.

Step 4: Bring It All Together

Pour the wet mixture into the dry ingredients and stir just until combined. Don’t overmix—a few lumps are fine. The batter will be thick and creamy.

Step 5: Bake to Perfection

Preheat your oven to 375°F (190°C). Grease a baking dish or cast iron skillet and pour in the batter, smoothing the top. Bake for 25-30 minutes or until golden brown and a toothpick inserted in the center comes out clean.

Step 6: Cool and Slice

Allow the cornbread to cool for at least 10 minutes before slicing. Serve warm with butter, honey, or alongside your favorite savory dishes.

How to Serve and Store Sweet Potato Cornbread

Serve this cornbread warm from the oven with a generous swipe of salted butter, a drizzle of honey, or even maple syrup for a sweet touch. It’s a dream alongside a steaming bowl of chili, collard greens, or roasted turkey.

For storing, let the cornbread cool completely. Wrap slices individually in foil or store in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate for up to 5 days, or freeze for up to 2 months. Reheat gently in the microwave or a warm oven to bring back the fluffiness.

Frequently Asked Questions

Can I use canned sweet potatoes?

Yes! Just make sure to drain and mash them thoroughly. Avoid using candied yams, which come in syrup.

What can I substitute for buttermilk?

If you don’t have buttermilk, use regular milk with a splash of lemon juice or vinegar. Let it sit for 5-10 minutes before using.

Can I make this cornbread gluten-free?

Absolutely. Swap the all-purpose flour with a 1:1 gluten-free flour blend.

Why is my cornbread dry?

Overbaking is usually the culprit. Keep an eye on it around the 25-minute mark and check for doneness with a toothpick.

Can I make this into muffins?

Yes! Spoon the batter into a greased or lined muffin tin and bake at the same temperature for 15–18 minutes.

Is this sweet enough to serve as dessert?

It has a subtle sweetness, but if you want to turn it into a dessert, try serving it with whipped cream and a drizzle of maple syrup.

Want More Cornbread & Cozy Bake Ideas?

If this Sweet Potato Cornbread hits the spot, here are a few other comforting recipes you might love:

Cinnamon Sweet Alabama Pecanbread is a soft, nutty dream with a cozy cinnamon hug.
Amish Applesauce Cake brings wholesome sweetness and rich spice to your dessert table.
Easy Pumpkin Muffins offer fluffy, seasonal flavor perfect for fall mornings.
Old Fashioned Egg Custard Pie delivers silky-smooth comfort in every bite.
Condensed Milk Snow Cookies for a melt-in-your-mouth treat to round out any meal.

📌 Save this recipe to your Pinterest baking board so it’s always on hand when the craving hits.

And I’d love to hear how it turned out! Did you go full skillet-style or opt for pan-baked squares? Did you add nuts, spices, or even a drizzle of honey butter?

Drop a comment and share your twist. Questions welcome too—let’s make every batch better, together!

👉 For more cozy, homemade recipes just like this, check out my daily cooking posts on Pinterest at Life with Jam.