If you're craving a cozy, flavorful twist on classic cornbread, this Easy Sweet Potato Cornbread Recipe is just the ticket. It’s perfect for chilly evenings, holidays, or any time you want that moist, warmly spiced bread that feels like a big kitchen hug. Sweet potatoes add natural sweetness and moisture, making this cornbread extra tender without extra fuss.
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Why You’ll Love This Easy Sweet Potato Cornbread Recipe
This recipe strikes a perfect balance between sweet, spicy, and buttery flavors, all wrapped up in a moist, tender crumb thanks to the mashed sweet potatoes. It’s an effortless upgrade from plain cornbread that you’ll want to bake again and again.
- Texture you want: Soft and moist with a tender crumb, but still light and crumbly.
- Flavor that pops: Warm cinnamon and nutmeg spice mingling with sweet potato’s natural earthiness.
- Everyday ingredients: Common pantry staples—no weird extras needed.
- Works for any night: A quick bake that complements weeknight dinners or festive feasts.
Ingredient Spotlight
Key ingredients like the sweet potatoes and spices really bring this Easy Sweet Potato Cornbread Recipe to life. Using a blend of cornmeal and all-purpose flour gives the ideal crumb, while the warm spices create that signature cozy flavor you'll love.
- Sweet potatoes: Cook and mash them well for moisture and natural sweetness.
- Cornmeal: Choose a medium grind for the traditional texture but avoid “gritty” coarse meal.
- Spices: Freshly ground nutmeg and cloves really elevate the flavor beyond just cinnamon.
Seasonality & Sourcing
Sweet potatoes shine in fall and winter, making this recipe especially welcome when cooler weather hits. You’ll find fresh sweet potatoes at most markets year-round, but look for firm, unblemished skins. For cornmeal, check bulk bins or brands like Bob’s Red Mill for quality options. Spices are best fresh or recently purchased—old spices lose punch and might dull your cornbread’s flavor.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by preheating your oven to a toasty 400°F (200°C). This high temperature gives you a crisp crust with a tender inside. Lightly butter an 8-inch glass baking dish—it’s your vessel for golden magic. A common slip-up is skipping the butter, so don’t skip it; otherwise, sticking cornbread can turn your smile upside down when it’s time to serve.
Step 2 — Cook & Build Flavor
Mix your dry ingredients—cornmeal, flour, sugars, and those lovely spices. Then, in a separate bowl, whisk your wet components: mashed sweet potatoes, eggs, melted butter, oil, vanilla, and buttermilk. If you want a vibrant hue, add a few drops of orange food coloring. Combine wet and dry carefully; stir just until blended. Over mixing leads to toughness, and under mixing leaves lumps. The batter should be smooth but still slightly textured from cornmeal.
Step 3 — Finish & Rest
Pour your batter into that buttered dish, then bake on the middle rack for 20 minutes. After that, tent the top with foil to avoid over-browning and bake another 20 minutes until the cornbread is set in the center—use a toothpick test for peace of mind. Let it cool slightly before glazing; the glaze locks in moisture and adds an irresistible shine. Resting a bit also helps flavors meld and keeps it from crumbling when you slice.
Troubleshooting Easy Sweet Potato Cornbread Recipe
If your cornbread turns out dry, try adding a little more mashed sweet potato or buttermilk next time to boost moisture. For lackluster flavor, don’t skimp on the spices—they make the difference here. If it’s soggy in the middle, bake it uncovered for the last 10 minutes instead of tenting it, or check your oven temperature with a thermometer; sometimes ovens run cooler than the dial says.
Pro Tips
I’ve learned that a little extra care with mixing and watching your oven temp makes all the difference for this cornbread. The delicate balance of crispy edges and moist crumb means you want to keep an eye on timing without stress.
- Heat control: Bake at a steady 400°F; it’s key for that crisp crust without drying the interior.
- Timing window: Watch the last 10 minutes closely; it can go from perfect to overly brown fast.
- Make-ahead move: Make the batter in advance and refrigerate—it tastes even better the next day.
- Avoid this pitfall: Don’t over stir your batter—gentle folding keeps texture light.
Variations & Substitutions
Want a twist? Swap brown sugar for maple syrup or honey for a natural sweetness boost. To make this gluten-free, use a 1-to-1 gluten-free flour blend instead of all-purpose flour—just check your cornmeal is certified gluten-free. You can also swap butter for coconut oil for a dairy-free option, which adds a subtle, tropical note that pairs wonderfully with the sweet potatoes.
Great Debates
Butter versus oil is a classic cornbread debate. Butter brings rich flavor and a delicate crumb, while oil keeps the bread moist and tender. I personally prefer mixing both to get the best of both worlds. But if you’re vegan or avoiding dairy, oil alone works beautifully without sacrificing softness.
Make-Ahead, Storage & Freezing
This Easy Sweet Potato Cornbread Recipe keeps well sealed in the fridge for about 3-4 days. Use an airtight container or wrap tightly in plastic wrap and foil to preserve moisture. For longer storage, freeze slices in a zip-top bag with parchment between layers; they thaw quickly at room temp or warm gently in a toaster oven to regain that delicious crust.
Yield & Conversions
This recipe yields one 8-inch square pan, perfect for 8 hearty servings. To double, simply scale all ingredients by 2 and use a 9x13-inch pan—baking time will extend slightly, so check doneness with a toothpick. For half, keep an eye on cooking time, reducing it to about 25-30 minutes. For metric: 1 cup flour = 120g, 1 cup cornmeal = 160g, 1 cup buttermilk = 240ml.
Serving Ideas & Pairings
I love serving this cornbread alongside chili or a big pot of soup for a cozy meal. Drizzle with extra honey or a pat of butter right before serving. It’s also fantastic with collard greens, roasted vegetables, or honey butter slathered on top for breakfast with scrambled eggs. Keep it simple and let the sweet potato’s warmth shine through.
FAQs
Yes, canned sweet potatoes work in a pinch—just drain well and mash until smooth. Fresh cooked are preferred for best texture and flavor.
Insert a toothpick in the center; it should come out clean or with just a few moist crumbs. The surface will also be golden and slightly springy to the touch.
Absolutely—substitute butter with a plant-based fat like coconut oil and use a dairy-free buttermilk alternative (mix plant milk with vinegar or lemon juice).
Wrap leftovers tightly in plastic wrap or an airtight container and refrigerate for up to 4 days. For longer keeping, freeze slices individually wrapped.
Notes, Tools & Special Equipment
An 8-inch glass baking dish is ideal for even heat distribution. I always use King Arthur all-purpose flour because it gives great texture, but any good-quality flour works. A small mixing bowl for wet ingredients and a larger one for dry keeps things tidy. If you have a kitchen thermometer, check your oven—it makes a huge difference to bake at the right temp for golden crust without drying out your Easy Sweet Potato Cornbread Recipe.
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Easy Sweet Potato Cornbread Recipe
This Easy Sweet Potato Cornbread recipe combines the natural sweetness of mashed sweet potatoes with a blend of warm spices and tender cornmeal for a moist, flavorful bread. Enhanced with a buttery honey glaze, it makes a perfect accompaniment for meals or a delightful snack on its own.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cornbread:
- ½ teaspoon ground cinnamon
- 1 teaspoon salt
- optional orange food coloring (4 drops recommended)
- 1 cup buttermilk
- ¼ teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¼ teaspoon ground nutmeg
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 ¼ cups yellow cornmeal
- ¼ teaspoon ground cloves
- ½ cup melted unsalted butter
- 1 egg yolk (large, room temperature)
- 2 eggs (large, room temperature)
- ¼ cup packed light brown sugar
- 1 cup cooked and mashed sweet potatoes
- ½ cup white sugar
- 2 tablespoon neutral cooking oil (e.g., canola)
For the Glaze:
- 2 tablespoon packed light brown sugar
- pinch of ground cinnamon
- 4 tablespoon melted butter
- 2 tablespoon honey
- pinch of salt
Instructions
- Prepare the Baking Dish and Preheat Oven: Preheat your oven to 400°F (200°C). Lightly butter an 8-inch glass baking dish to prevent sticking and set it aside for later use.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, salt, baking soda, cinnamon, cloves, nutmeg, white sugar, and light brown sugar until well combined. Set aside.
- Combine Wet Ingredients: In another large bowl, mix the cooked mashed sweet potatoes, eggs, egg yolk, melted butter, cooking oil, vanilla extract, and buttermilk. If using, stir in the orange food coloring (about four drops). Mix until the mixture is smooth and fully combined.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to prevent a dense texture.
- Pour Batter and Bake: Pour the batter evenly into the prepared baking dish. Place the dish on the middle rack of your preheated oven. Bake uncovered for 20 minutes. Then tent the dish loosely with aluminum foil to prevent over-browning and continue baking for an additional 20 minutes, or until the center is set and a toothpick inserted comes out clean.
- Prepare and Apply the Glaze: While the cornbread is baking, combine the brown sugar, ground cinnamon, melted butter, honey, and salt in a small bowl. Stir well while the sugar and butter are hot to dissolve the sugar completely. After removing the cornbread from the oven, spread the glaze evenly over the top. Allow to cool slightly before serving.
Notes
- Use freshly ground spices for the best flavor impact, especially nutmeg and cloves.
- Ensure eggs and butter are at room temperature to achieve better mixing and texture.
- If you don't have buttermilk, you can substitute by adding 1 tablespoon lemon juice or white vinegar to 1 cup milk and letting it sit for 5 minutes.
- Orange food coloring is optional and purely for aesthetic effect; the baked cornbread will be flavorful without it.
- Use an 8-inch baking dish for optimal thickness and baking time.
- Tent the cornbread with foil after 20 minutes to prevent the top from burning while the middle finishes baking.
- The glaze adds moisture and sweetness; apply it while the cornbread is hot to ensure it soaks in nicely.
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