Name: Ultimate Sweet Potato Cornbread Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Southern-American
Ingredients: 1 cup yellow cornmeal; 3/4 cup all-purpose flour; 1/4 cup brown sugar; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon cinnamon (optional); 1 cup mashed cooked sweet potato; 2 large eggs; 1/2 cup buttermilk; 1/4 cup milk; 1/4 cup melted butter; 1 teaspoon vanilla extract

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If you’re craving that perfect balance of moist, tender crumb and golden edges with a naturally sweet twist, look no further than this Ultimate Sweet Potato Cornbread. Packed with just the right amount of cozy fall flavor, every bite is a hug—rich with mashed sweet potatoes, buttery goodness, and just the right touch of cinnamon. This is the recipe you’ll want to bake for holiday feasts, weeknight dinners, or any time you need a crowd-pleasing, downright irresistible bread on your table.

Ultimate Sweet Potato Cornbread Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about Ultimate Sweet Potato Cornbread is how it transforms a handful of familiar, wholesome ingredients into pure comfort food magic. Each addition serves a purpose, building up the fantastic flavor, impossible-to-resist texture, and that signature sunny hue.

1 cup mashed cooked sweet potato: Delivers natural sweetness, rich color, and creates a soft, moist crumb.
1 cup yellow cornmeal: The heart of every cornbread—gives body, bite, and authentic Southern flavor.
3/4 cup all-purpose flour: Balances tenderness and structure so your cornbread never crumbles apart.
1/4 cup brown sugar: Adds a gentle caramel note and keeps the bread super moist.
1 tablespoon baking powder: Helps the cornbread rise nice and tall for a light texture.
1/2 teaspoon baking soda: Teams up with the buttermilk to ensure a glorious lift—and a bit of extra tenderness.
1/2 teaspoon salt: Essential for balancing sweetness and enhancing all the flavors.
1/2 teaspoon cinnamon (optional): For a subtle warmth that brings out the sweet potato’s best sides.
2 large eggs: Bind everything together and contribute to that classic, tender crumb.
1/2 cup buttermilk: The secret to tang and extra moistness; don’t skip it!
1/4 cup milk: Just enough to loosen the batter and keep it luxuriously soft.
1/4 cup melted butter: For buttery flavor and the most tempting, golden edges.
1 teaspoon vanilla extract: A hint of vanilla coziness rounds out all that warmth.

How to Make Ultimate Sweet Potato Cornbread

Step 1: Preheat and Prepare Your Pan

First things first—set your oven to 375°F so it’s piping hot and ready. Take a few seconds to generously grease an 8×8-inch baking dish or a trusty cast iron skillet; this simple move guarantees your Ultimate Sweet Potato Cornbread releases effortlessly and gets those crave-worthy crisp edges.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the cornmeal, flour, brown sugar, baking powder, baking soda, salt, and (if you love a whisper of spice) cinnamon. This dry blend ensures even flavor and structure in every square, eliminating any pesky clumps before the magic begins.

Step 3: Combine the Wet Ingredients

Grab another bowl and mix the mashed sweet potato, eggs, buttermilk, milk, melted butter, and vanilla extract thoroughly. You want a creamy, smooth mixture—this is where all that tender, flavorful goodness starts to build. If your sweet potato was chilled, let it come to room temp for best blending.

Step 4: Bring it All Together

Pour your wet ingredients into the bowl of dry ingredients. Gently stir them together just until combined—don’t overmix! The key to Ultimate Sweet Potato Cornbread’s irresistibly soft crumb is a gentle touch. A few streaks of flour are perfectly fine at this stage.

Step 5: Bake to Golden Perfection

Scrape your batter into the prepared pan, smoothing the top so it bakes evenly. Slide it into the oven and bake for 25 to 30 minutes, or until the top is deeply golden and a toothpick poked in the center comes out clean. Let it cool just a touch before slicing into thick, inviting squares.

How to Serve Ultimate Sweet Potato Cornbread

Garnishes

Dress up each wedge with a pat of salted butter that melts right in, a drizzle of honey, or even a sprinkle of sea salt and extra cinnamon to amplify the cozy vibes. For a festive touch, top with toasted pecans or a dollop of whipped honey butter—so simple, but they make each serving feel extra special.

Side Dishes

The Ultimate Sweet Potato Cornbread pairs beautifully with hearty stews, smoky chilis, or a bowl of tangy collard greens. It’s also a showstopper alongside roast chicken or as part of a Southern-inspired brunch spread. Don’t forget it at holiday feasts; it stands out at Thanksgiving or Easter tables.

Creative Ways to Present

Cut the cornbread into triangles or mini squares for an appetizer board, crumble leftovers over salads or soups, or turn a slab into the base of a unique breakfast sandwich. However you serve it, the Ultimate Sweet Potato Cornbread shines—its cheerful color and rich texture bring good cheer to any table.

Make Ahead and Storage

Storing Leftovers

Keep your leftover cornbread moist and tasty by storing it in an airtight container at room temperature for up to two days, or refrigerate for up to four days. The flavors even deepen, making the next-day bites even more delicious!

Freezing

Ultimate Sweet Potato Cornbread freezes like a dream. Once fully cooled, wrap individual pieces snugly in plastic wrap and then tuck them into a freezer-safe bag. They’ll keep well for up to three months, and make weekday breakfasts a breeze.

Reheating

To reheat, simply microwave individual pieces for 20-30 seconds until warmed through, or pop slices in a 300°F oven for 8-10 minutes. This brings back the original warmth and softness, as if they were freshly baked that day.

FAQs

Can I use canned sweet potato puree instead of fresh?

Absolutely! Just make sure you’re using 100 percent pure sweet potato without added sugars or spices. The flavor will still be heavenly, and it saves time when you’re in a rush.

Can I make Ultimate Sweet Potato Cornbread without buttermilk?

Yes, you can create a simple substitute by adding 1/2 tablespoon of lemon juice or vinegar to just under 1/2 cup of milk. Let it sit for five minutes before using—it mimics buttermilk’s tang and helps the bread rise beautifully.

Can I add extras like nuts or cheese?

Definitely! Chopped pecans or even shredded sharp cheddar cheese can be folded into the batter right before baking. They add a little surprise and texture in every forkful, making the Ultimate Sweet Potato Cornbread even more crowd-pleasing.

How do I make this recipe gluten-free?

Simply swap the all-purpose flour for a gluten-free 1:1 baking blend. The rest of the ingredients are naturally gluten-free, so you’ll get the same wonderful results and flavor, just without the wheat!

Why is my cornbread crumbly or dry?

Overmixing the batter or baking a bit too long are common culprits; stick to gentle mixing and check for doneness at the shortest time listed. Measuring your flour and cornmeal carefully also helps ensure a perfect, moist Ultimate Sweet Potato Cornbread every time.

Final Thoughts

Whether you’re already a cornbread devotee or brand new to sweet potato twists, I can’t recommend this Ultimate Sweet Potato Cornbread enough. Each bite is comfort food at its absolute coziest—simple to make, stunning to serve, and impossible to stop nibbling. I hope it becomes the recipe you reach for again and again, filling your kitchen with warmth and those sweet, buttery aromas you’ll never forget.

Ultimate Sweet Potato Cornbread Recipe

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4.6 from 8 reviews

Author: admin
Total Time: 45 minutes
Yield: 9 servings 1x
Diet: Vegetarian

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Description

Enjoy the perfect blend of savory and sweet with this Ultimate Sweet Potato Cornbread recipe. Moist and flavorful, this Southern-American classic is ideal for fall baking or any time you crave a comforting treat.

Ingredients

Scale

Dry Ingredients:

1 cup yellow cornmeal
3/4 cup all-purpose flour
1/4 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon (optional)

Wet Ingredients:

1 cup mashed cooked sweet potato
2 large eggs
1/2 cup buttermilk
1/4 cup milk
1/4 cup melted butter
1 teaspoon vanilla extract

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Instructions

Preheat the oven: Preheat the oven to 375°F. Grease an 8×8-inch baking dish or a cast iron skillet.
Mix dry ingredients: In a large bowl, whisk together the cornmeal, flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
Combine wet ingredients: In another bowl, combine the mashed sweet potato, eggs, buttermilk, milk, melted butter, and vanilla extract.
Combine and bake: Add the wet ingredients to the dry ingredients and stir just until combined. Pour the batter into the prepared pan and bake for 25–30 minutes until a toothpick inserted in the center comes out clean.
Cool and serve: Allow the cornbread to cool slightly before slicing and serving warm.