Description
This sweet potato cornbread is moist, fluffy, and packed with rich flavor. Sweet potatoes add natural sweetness and softness to each bite, making this recipe the perfect side for savory dishes—or even a stand-alone treat with a bit of butter and honey.
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
Instructions
1. Roast or boil sweet potatoes until soft. Cool, peel, and mash until smooth.
2. In a large mixing bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, combine mashed sweet potatoes, brown sugar, eggs, buttermilk, and melted butter. Mix until smooth.
4. Pour wet mixture into the dry ingredients. Stir gently until just combined. Do not overmix.
5. Preheat oven to 375°F (190°C). Grease a baking dish or cast iron skillet.
6. Pour batter into the dish and smooth the top evenly.
7. Bake for 25–30 minutes or until golden brown and a toothpick comes out clean.
8. Let cool for 10 minutes before slicing. Serve warm with butter or honey.
Notes
Don’t overmix the batter; it should be slightly lumpy for the fluffiest result.
Bake in a cast iron skillet for crispy edges and a rustic finish.
Let it rest after baking so the crumb can set without becoming dry.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 9g
- Sodium: 270mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg