Sweet Potato Cornbread
This sweet potato cornbread offers a moist, subtly sweet twist on a classic Southern staple—perfect for holiday feasts, cozy dinners, or a warm, nutritious side dish year-round.
Equipment
- 8×8-inch baking dish or cast-iron skillet
- Mixing Bowls
- Fork or blender
Ingredients
Sweet Potato Cornbread Ingredients
- 1 cup mashed sweet potatoes about 2 medium sweet potatoes
- 1 cup cornmeal
- 1 cup all-purpose flour or gluten-free blend
- 0.25 cup sugar adjust to taste
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 0.5 tsp cinnamon optional
- 2 eggs
- 0.5 cup milk or plant-based milk
- 0.25 cup melted butter or oil
Instructions
- Roast sweet potatoes at 400°F (200°C) for 25 minutes until tender. Mash into a smooth consistency and measure 1 cup.
- In a large bowl, combine cornmeal, flour, baking powder, baking soda, salt, and optional cinnamon.
- In another bowl, whisk eggs, milk, and melted butter. Stir in mashed sweet potatoes until smooth.
- Gradually mix wet ingredients into dry until just combined. Do not overmix.
- Preheat oven to 375°F (190°C). Grease a baking dish. Pour batter in and smooth the top.
- Bake for 25–30 minutes or until a toothpick comes out clean. Cool 10 minutes before slicing.
Notes
For extra moisture and sweetness, add honey or maple syrup. Jalapeños or cheese make savory variations. Store in airtight container for 3 days at room temp or freeze for up to 2 months.