Ultimate Sweet Potato Cornbread Recipe
Indulge in the ultimate sweet potato cornbread, a moist and flavorful twist on a classic. This easy recipe combines the natural sweetness of sweet potatoes with the comforting texture of cornbread, perfect for fall dinners or holiday gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9 slices 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Ingredients
Units
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 teaspoon ground cinnamon
Wet Ingredients:
- 1 cup mashed cooked sweet potato
- 2 large eggs
- 3/4 cup buttermilk
- 1/4 cup melted butter
- 2 tablespoons honey (optional)
Instructions
- Preheat oven and prepare pan: Preheat oven to 375°F (190°C) and grease a 9-inch square baking dish or cast iron skillet.
- Mix dry ingredients: In a large bowl, whisk together cornmeal, flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
- Combine wet ingredients: In another bowl, whisk together sweet potato, eggs, buttermilk, melted butter, and honey if using.
- Blend wet and dry ingredients: Pour wet mixture into dry ingredients and stir just until combined. Do not overmix.
- Bake: Spread batter in the prepared pan and bake for 25–30 minutes until golden and a toothpick comes out clean.
- Cool and serve: Let cool for 10 minutes before slicing and serving.
Notes
- For extra richness, substitute buttermilk with whole milk and a tablespoon of sour cream.
- This cornbread pairs well with chili, soups, or as a holiday side.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 9g
- Sodium: 260mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
