There's something incredibly comforting about a slice of warm cornbread, and this Sweet Potato Cornbread is a perfect fall-themed upgrade. It takes a classic side dish and infuses it with the natural sweetness and beautiful color of sweet potatoes, making it wonderfully moist, tender, and irresistible. It's the perfect accompaniment to a bowl of chili, a roasted turkey, or simply enjoyed on its own with a little butter and honey.

The secret to this cornbread's incredible texture is the sweet potato puree. It adds moisture and a subtle earthy sweetness that complements the cornmeal perfectly. A hint of spice and a simple preparation method make this a quick and easy recipe that brings a touch of warmth and coziness to any meal.

Sweet Potato Cornbread Recipe

Moist, Fluffy & Perfect for Fall

Yields: 9 servings

Prep time: 15 minutes

Cook time: 20-25 minutes

Ingredients

  • 1 cup yellow cornmeal

  • 1 cup all-purpose flour

  • ¼ cup granulated sugar

  • 1 tablespoon baking powder

  • ½ teaspoon baking soda

  • 1 teaspoon ground cinnamon

  • ½ teaspoon salt

  • 1 large egg

  • 1 ¼ cups buttermilk

  • ½ cup sweet potato puree (from 1 small sweet potato, baked and mashed)

  • ¼ cup unsalted butter, melted

Instructions

1. Prepare the Sweet Potato & Preheat Oven

  1. Bake the Sweet Potato: Pierce a small sweet potato with a fork and bake at 400°F (200°C) for 45-60 minutes, or until very tender. Let it cool, then scoop out ½ cup of the flesh and mash it into a smooth puree.

  2. Preheat Oven: Lower your oven temperature to 375°F (190°C). Grease and flour an 8x8-inch baking pan.

2. Make the Cornbread Batter

  1. Whisk Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, cinnamon, and salt.

  2. Combine Wet Ingredients: In a separate medium bowl, whisk together the egg, buttermilk, sweet potato puree, and melted butter until well combined.

  3. Mix: Pour the wet ingredients into the dry ingredients. Stir just until the mixture is combined; a few lumps are fine. Do not overmix.

3. Bake and Serve

  1. Pour into Pan: Pour the batter into the prepared baking pan, spreading it into an even layer.

  2. Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

  3. Cool: Let the cornbread cool in the pan for 5-10 minutes before slicing and serving. It's delicious served warm with a pat of butter and a drizzle of honey.

Pro-Tips for a Perfect Cornbread

  • The Right Puree: Make sure your sweet potato puree is completely cool before adding it to the batter. A warm puree can make the dough too soft and the cornbread gummy.

  • Don't Overmix: Overmixing the batter will result in a tough, dense cornbread. Stir just until the dry ingredients are moistened.

  • Buttermilk is Best: The acidity in the buttermilk reacts with the baking soda to create a light, tender crumb. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup and filling it with milk to the 1 ¼ cup line.

  • For a Crispy Edge: For a perfectly crispy bottom and edge, you can heat a tablespoon of oil or butter in a cast-iron skillet in the oven while it preheats.1 Pour the batter into the hot skillet and bake as directed.

  • Sweetness to Your Liking: The amount of sugar can be adjusted to your taste. For a savory cornbread, you can reduce or omit the sugar entirely.