Description
Learn how to make the best sweet potato cornbread with this easy recipe! Moist, fluffy, and packed with flavor, perfect for any occasion.
Ingredients
Scale
- 1 cup mashed sweet potatoes (roasted or boiled)
- 1 cup cornmeal
- 1 cup all-purpose flour (or gluten-free substitute)
- 2 large eggs
- 1/3 cup melted butter
- 3/4 cup milk (or buttermilk)
- 1/3 cup brown sugar (or honey)
- 2 tsp baking powder
- 1/2 tsp cinnamon (optional but adds warmth)
Optional Add-Ins:
- Chopped jalapeños for spice
- Shredded cheese for a savory twist
- Chopped pecans for texture
Instructions
- Prepare Sweet Potatoes:
Roast or boil the sweet potatoes until tender. If roasting, bake at 400°F for 40 minutes. Once cooled, mash until smooth. - Mix Dry Ingredients:
In a large bowl, whisk together the cornmeal, flour, baking powder, and cinnamon. Set aside. - Mix Wet Ingredients:
In a separate bowl, combine the mashed sweet potatoes, melted butter, eggs, and milk. Whisk until smooth. - Combine Wet and Dry Mixtures:
Slowly pour the wet ingredients into the dry mixture. Stir gently until just combined, avoiding overmixing. - Prepare Baking Dish:
Grease a 9-inch baking dish or cast-iron skillet with butter or cooking spray. Pour in the batter and spread evenly. - Bake:
Preheat your oven to 375°F. Bake the cornbread for 25–30 minutes. Check doneness by inserting a toothpick; it should come out clean. - Cool and Serve:
Allow the cornbread to cool slightly before serving. Pair with butter, honey, or your favorite side dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Keywords: sweet potato cornbread, cornbread recipe, sweet potato recipes, easy cornbread, moist cornbread, healthy side dish, Southern comfort food