Looking for a unique twist on a classic side dish? This Sweet Potato Cornbread blends the natural sweetness and moisture of mashed sweet potatoes with the rich, rustic texture of traditional cornbread. Whether you’re serving it at a holiday feast, Sunday brunch, or alongside a bowl of chili, this version takes your cornbread game to the next level.
Sweet potatoes not only enhance the flavor and texture but also add fiber, vitamins, and natural color to your bake. This recipe is easy, fuss-free, and comes together in under an hour.
Ingredients
Serves: 9–12 slices
Prep time: 15 minutes
Cook time: 30–35 minutes
Total time: 50 minutes
Dry Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup light brown sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional for warmth)
Wet Ingredients:
- 1 cup mashed cooked sweet potato (about 1 medium)
- 2 large eggs
- ½ cup unsalted butter, melted
- ¾ cup milk (whole or plant-based)
- 1 teaspoon vanilla extract (optional, for a touch of sweetness)
Step-by-Step Instructions
Step 1: Prep the Oven and Pan
- Preheat your oven to 180°C (350°F).
- Lightly grease an 8×8-inch baking dish or line it with parchment paper for easy cleanup.
Step 2: Mix the Dry Ingredients
- In a large mixing bowl, whisk together the cornmeal, flour, brown sugar, baking powder, salt, and cinnamon (if using).
Step 3: Prepare the Wet Mix
- In a separate bowl, combine mashed sweet potato, eggs, melted butter, milk, and vanilla extract. Mix until smooth and well combined.
Step 4: Combine and Mix
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix, as it can make the cornbread dense.
Step 5: Bake
- Pour the batter into your prepared baking dish and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
Step 6: Cool and Serve
- Allow to cool for at least 10 minutes before slicing. Serve warm with butter, honey, or alongside savory dishes.
Serving Suggestions
- Pair with chili, soups, or stews for a hearty meal.
- Serve with honey butter or maple syrup for a brunch-worthy bite.
- Use leftovers for stuffing or as a base for cornbread croutons.
Nutritional Highlights
| Nutrient | Per Serving (1 slice out of 12) |
|---|---|
| Calories | 210 |
| Protein | 4 grams |
| Total Fat | 9 grams |
| Saturated Fat | 5 grams |
| Carbohydrates | 29 grams |
| Sugars | 8 grams |
| Fiber | 2 grams |
| Sodium | 180 milligrams |
| Vitamin A | Over 80% Daily Value |
Note: Sweet potatoes are rich in beta-carotene, which converts to vitamin A and supports healthy vision and immune function.
Tips for the Best Sweet Potato Cornbread
- Don’t skip mashing: Make sure the sweet potato is fully mashed to avoid lumps in the batter.
- Try baking the sweet potato instead of boiling — it intensifies the flavor.
- Add-ins: Chopped pecans, corn kernels, or a handful of shredded cheese can add extra texture and taste.
- Make it dairy-free: Use plant-based milk and vegan butter to keep it 100% dairy-free.
This Sweet Potato Cornbread recipe offers the perfect balance of sweet, savory, and moist texture — making it a standout side dish for any meal. With the comforting earthiness of sweet potatoes and the golden crust of traditional cornbread, this easy recipe is sure to become a staple at your table.