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If there’s one thing I love, it’s cornbread with a twist, and this Sweet Potato Cornbread is everything. With just the right amount of sweetness and that warm, cozy flavor from cinnamon and nutmeg, it’s a game-changer. The mashed sweet potato adds a soft, moist texture that takes this cornbread from basic to extraordinary, and let me tell you, it pairs perfectly with a little melted butter and drizzle of honey on top.
Pair this sweet potato cornbread on the side with my Soul Food Collard Greens to soak up the broth and you’ll be in for a real treat!
Ingredients for this cornbread recipe
- Yellow cornmeal: Adds that classic cornbread texture and flavor. I like to use fine cornmeal so it isn’t grainy in texture.
- All-purpose flour: Gives structure and balances the cornmeal for a softer bite.
- Baking powder & baking soda: Helps the sweet potato cornbread rise for a fluffy texture.
- Cinnamon & nutmeg: Adds warmth and a hint of spice that complements the sweet potato.
- Dark brown sugar: Sweetens the cornbread with a richer flavor than white sugar.
- Buttermilk: Makes a moist cornbread and adds a subtle tang.
- Egg: Binds everything together and adds structure.
- Melted butter: Adds richness and flavor throughout.
- Mashed sweet potato: Makes the cornbread extra moist and brings a hint of natural sweetness.
The full written recipe with measurements is below on the recipe card.
Recipe Tip
Don’t over mix the cornbread batter otherwise it will develop too much gluten and be too dense! Let it sit for 5-10 minutes before putting into the baking dish.
Commonly Asked Questions
Absolutely! Just make sure they’re not too watery, or the texture will be off. Drain well before mashing.
Yes, bake it the day before and reheat in the oven at 300°F for about 10 minutes to get it warm and slightly toasty.
This cornbread pairs perfectly with chili, soup, or even a big holiday dinner. It’s also amazing with a little extra butter and honey.
Check out more holiday recipes =)
Please remember to leave a review if you make this recipe. The feedback helps me to become a better cook and develop amazing recipes for you.
Sweet Potato Cornbread
Ingredients
- ¾ c yellow cornmeal
- ½ c all purpose flour
- ¾ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp cinnamon
- ½ c dark brown sugar
- ⅛ tsp nutmeg
- ¾ c buttermilk , room temp
- 1 large egg, room temperature, whisked
- ¼ c unsalted butter, melted
- ½ c sweet potato, mashed
Instructions
- Preheat the oven to 400.
- In a bowl combine all the dry ingredients.
- In another bowl mix together all the wet ingredients until smooth.
- Gradually add the wet ingredients to the dry ingredients. Keep mixing until incorporated. It’s ok if it’s a little bit lumpy but don't over mix. Let sit at room temperature for 5-10 minutes before putting in the small baking dish.
- Grease a 1.5 quart baking dish with butter and pour in the cornbread mixture and smooth it out.
- Bake in the oven for about 30 minutes or until a small toothpick inserted comes out clean. It's ok if it's not super clean but just no wet batter on the toothpick.
- Remove and top with the melted butter and honey. Let cool a bit. Remove from the dish and cut into even pieces.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This came out so good! It was my first time making a cornbread from scratch and this was fairly easy to execute ( though I forgot to buy dark brown sugar and found a hack to mix molasses with the light brown sugar I already had). I came here from TikTok and cannot wait to try your other recipes!
Thank you Jane!
This was delicioussssssssss i loved it. Will remake 100/10.
Thank you!
This was delicious I loved it. Made this for thanksgiving and it was perfect
I’m so glad to hear it was delicious!