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A freshly baked sweet potato cornbread recipe with a golden crust and soft, fluffy interior, sliced and served on a rustic wooden table with butter and honey.

Sweet Potato Cornbread Recipe

BakesRecipes
Enjoy this moist and flavorful sweet potato cornbread! A perfect side dish with a hint of sweetness, easy to make, and loved by all. Try it today!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side Dish, Snack
Cuisine American, Southern
Servings 8 slices
Calories 210 kcal

Ingredients
  

Dry Ingredients:

  • 1 cup yellow cornmeal Adds a hearty texture and classic cornbread flavor.
  • 1 cup all-purpose flour Ensures a soft and fluffy bite.
  • 1/4 cup brown sugar Enhances the natural sweetness of the sweet potatoes.
  • 1 tablespoon baking powder Provides the necessary lift for a light texture.
  • 1/2 teaspoon baking soda Helps the bread rise and stay moist.
  • 1/2 teaspoon salt to balance sweetness and intensify the overall flavor.
  • 1/2 teaspoon cinnamon optional – Adds warmth and depth to the taste.

Wet Ingredients:

  • 1 cup mashed sweet potatoes The star ingredient bringing moisture and natural sweetness.
  • 2 large eggs Acts as a binder to hold everything together.
  • 1/2 cup buttermilk Contributes to a tender moist crumb.
  • 1/3 cup melted butter Adds richness and flavor.
  • 1 teaspoon vanilla extract Elevates the overall taste with a subtle aroma.

Optional Add-Ins for Extra Flavor:

  • 1/2 cup shredded cheddar cheese For a slightly savory touch.
  • 1/4 cup chopped pecans Adds crunch and a nutty depth.
  • 1/4 teaspoon nutmeg For extra warmth and spice.

Instructions
 

Prepare the Sweet Potato

  • Preheat your oven to 375°F (190°C) and grease a baking pan or cast-iron skillet for an even bake.
  • Peel and cube the sweet potato, then boil or roast until fork-tender.
  • Mash it into a smooth purée and let it cool slightly before mixing it into the batter.

Mix the Dry Ingredients

  • In a large mixing bowl, whisk together cornmeal, all-purpose flour, baking powder, baking soda, salt, and a hint of cinnamon for extra warmth.
  • Stir well to distribute the leavening agents evenly for a light and fluffy texture.

Combine the Wet Ingredients

  • In a separate bowl, beat eggs, melted butter, honey, and buttermilk until well combined.
  • Combine the mashed sweet potato and mix until the mixture is smooth.

Create the Batter

  • Gradually fold the wet ingredients into the dry ingredients, stirring gently to avoid overmixing.
  • The batter should be thick yet pourable—if too thick, add a splash of buttermilk.

Bake to Perfection

  • Pour the batter into your greased pan and smooth the top.
  • Bake for 25-30 minutes, or until a toothpick inserted into the center test reveals a completely baked interior.
  • Let it cool for 10 minutes before slicing to allow flavors to settle.

Notes

Nutrition Information (Per Serving)
  • Calories: 210
  • Fat: 7g
  • Protein: 4g
  • Carbs: 33g
  • Fiber: 3g
  • Sugar: 6g
Keyword easy cornbread recipe, moist cornbread, Sweet potato cornbread