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Sweet Potato Cornbread

This Sweet Potato Cornbread offers a rich, moist texture and natural sweetness, elevating the classic cornbread experience.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 10 squares
Course: Bread, Side Dish
Cuisine: American, Southern
Calories: 210
Ingredients Method Notes

Ingredients
  

Cornbread Base Ingredients
  • 1 cup mashed cooked sweet potato (about 1 medium-large sweet potato, roughly 240g) Cook and mash until smooth.
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar Adjust to taste.
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon Optional but highly recommended.
  • 2 large eggs At room temperature.
  • 1 cup buttermilk Can substitute with 1 cup milk + 1 tbsp white vinegar, left for 5 minutes.
  • 1/2 cup unsalted butter Melted and slightly cooled, plus extra for greasing the pan.
  • 1 tsp pure vanilla extract
Optional Toppings
  • to taste softened butter
  • to taste honey or hot honey
  • to taste maple syrup
  • to taste flaky sea salt For a sweet-savory finish.

Method
 

Preparation
  1. Preheat your oven to 400 degrees F and bake the sweet potato for 45-55 minutes until tender. Once cooled, mash until smooth.
  2. Preheat your oven to 375 degrees F and prepare your baking pan by either preheating a cast-iron skillet or greasing a baking dish with butter.
  3. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt, and cinnamon.
  4. In a separate bowl, mix the mashed sweet potato, eggs, buttermilk, melted butter, and vanilla extract until smooth.
  5. Pour the wet mixture into the dry ingredients and mix gently until just combined, with a few lumps remaining.
Baking
  1. Pour the batter into the prepared casting skillet or baking dish. Bake for 25-35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Serving
  1. Let the cornbread rest for 10 minutes before slicing into squares or wedges and serve warm with butter or toppings of your choice.

Notes

Be sure to roast the sweet potato for best flavor and texture. Store any leftovers in an airtight container.