Description

This Sweet Potato Cornbread recipe combines the natural sweetness and moisture of mashed sweet potatoes with the hearty texture of cornmeal for a deliciously moist and flavorful bread. Perfect for a comforting side dish, it’s enhanced with warm spices like cinnamon and nutmeg and balanced with buttermilk for a tender crumb. Ideal for baking in a skillet or a baking dish, this easy-to-make cornbread is great served warm with butter or honey.

Ingredients

Scale

Vegetables

2 cups sweet potatoes (peeled and cubed)

Dry Ingredients

1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Wet Ingredients

1/2 cup butter (melted)
1/2 cup granulated sugar
2 large eggs
1 cup buttermilk
1 teaspoon vanilla extract

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish or a cast-iron skillet to prepare for baking.
Cook Sweet Potatoes: Boil the peeled and cubed sweet potatoes in water for 10-15 minutes until tender. Drain well, then mash the sweet potatoes until smooth. Set aside to cool slightly.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, yellow cornmeal, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until evenly combined.
Combine Wet Ingredients: In a separate bowl, mix the melted butter and granulated sugar thoroughly. Add eggs one at a time, beating well after each addition. Stir in the buttermilk, vanilla extract, and the mashed sweet potatoes until fully incorporated.
Combine Mixtures: Gradually fold the wet ingredient mixture into the dry ingredients, stirring just until everything is combined. Be careful not to overmix to keep the bread tender.
Bake: Pour the batter into the prepared baking dish or cast-iron skillet. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the cornbread to cool in the pan before slicing. Serve warm, optionally with butter or honey for added sweetness.

Notes

To ensure tender cornbread, avoid overmixing the batter once the wet and dry ingredients are combined.
You can substitute buttermilk with a cup of milk plus 1 tablespoon of lemon juice or vinegar, allowed to sit for 5 minutes.
For a dairy-free version, replace butter with a plant-based alternative and use a suitable milk substitute.
This cornbread can be stored in an airtight container at room temperature for up to 2 days or refrigerated up to 4 days.
Reheat slices in a microwave or toaster oven for best serving experience.