Sweet Potato Cornbread
This moist, flavorful sweet potato cornbread is easy to make and perfect as a cozy side dish for dinner, holidays, or everyday meals.
Ingredients
Dry Ingredients
- 1 cup yellow cornmeal – Gives the cornbread its signature texture and rustic flavor
- 1 cup all-purpose flour – Balances the cornmeal for a tender light crumb
- ¼ cup brown sugar – Adds warm sweetness and a hint of molasses
- 1 tablespoon of baking powder – Gives the cornbread its lift and fluffy texture during baking
- ½ teaspoon ground cinnamon – Enhances the sweetness of the sweet potatoes
- ¼ teaspoon ground nutmeg – Adds depth and cozy spice
- ½ teaspoon salt – Balances the flavors
Wet Ingredients
- 1 cup mashed sweet potatoes freshly roasted, steamed, or canned – The star ingredient for moisture, flavor, and color
- 2 large eggs – Bind the batter for a cohesive structure
- ⅓ cup melted butter unsalted or salted – Adds richness and a tender texture
- ¾ cup milk dairy or non-dairy – Helps create a pourable batter
- 1 teaspoon vanilla extract optional – Adds a subtle aromatic boost
Optional Add-ins or Toppings
- 1 tablespoon maple syrup or honey – For extra sweetness
- Chopped pecans or walnuts – For crunch and a nutty twist
- Pat of butter or drizzle of honey – For serving warm from the oven
Instructions
Step 1 – Preheat the oven
- Preheat your oven to 400°F (200°C).
- If using a cast iron skillet, place it in the oven while it heats to get it hot for a crisp crust.
Step 2 – Mash the sweet potatoes
- If using fresh sweet potatoes, roast, steam, or boil them until soft.
- Peel and mash until smooth, or use a blender to make sweet potato puree.
- Measure 1 cup mashed sweet potato and set aside.
Step 3 – Mix the dry ingredients
- In a large bowl, whisk together the cornmeal, all-purpose flour, brown sugar, baking powder, cinnamon, nutmeg, and salt until fully combined.
Step 4 – Combine the wet ingredients
- In a separate bowl, whisk the mashed sweet potato, eggs, milk, melted butter, and vanilla extract until smooth.
Step 5 – Make the batter
- Add the blended sweet potato mix to the bowl of dry ingredients.
- Gently fold everything together using a spatula or wooden spoon until no streaks remain. Avoid overmixing to keep the cornbread moist and tender.
Step 6 – Bake the cornbread
- If using a hot cast iron skillet, remove it from the oven carefully and grease it with a small pat of butter.
- Pour the batter evenly into the prepared skillet or baking dish.
- Bake for 22–28 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Step 7 – Cool and serve
- Allow the cornbread to cool in the pan for 10–15 minutes.
- Slice into squares or wedges and serve warm with butter, honey, or maple syrup, if desired.
Notes
Nutrition Information
-
- Calories: 210
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 45mg
- Sodium: 210mg
- Total Carbohydrates: 28g
- Dietary Fiber: 2g
- Sugars: 8g
- Protein: 4g