Try a new twist on your favorite dish with this Sweet Potato Cornbread recipe. All the flavors of Fall packed into a sweet and savory cornbread that you can put together in 40 minutes!
I love this Sweet Potato Cornbread Recipe! This recipe smells like Fall. All of the spices and warm flavors in this dish bring an aroma to your kitchen that smells like home. This cornbread is fluffy, tender, and packed with flavor. You will never want to make regular cornbread again.
I love pairing this cornbread with my Instant Pot Turkey and Honey Sriracha Brussels Sprouts for a delicious Holiday meal!
Table of Contents
Why I Love This Recipe
- It’s the perfect Holiday dish for Thanksgiving or Christmas.
- This recipe only takes 40 minutes to make.
- This cornbread is savory, fluffy, and melts in your mouth!
Recipe Ingredients
Sweet Potato – Delicious sweet potato puree is the main flavor in this delectable cornbread.
Light Brown Sugar – For a hint of sweetness in this recipe.
Cinnamon & Nutmeg – Traditional Fall flavors that give a wonderful flavor and aroma.
For a full list of ingredients and amounts see the recipe card below.
How to Make Sweet Potato Cornbread
Step 1: Preheat your oven to 400 degrees Fahrenheit and generously grease a 9×9 baking pan with baking spray.
Step 2: In a medium bowl add in the cornmeal, flour, light brown sugar, baking soda, 4 teaspoons of baking powder, nutmeg, cinnamon, salt and whisk together.
Step 3: In a large mixing bowl mix together the eggs, buttermilk, and mashed sweet potato until combined.
Step 4: Then add the dry ingredients to the wet sweet potato mixture and fold everything together.
Step 5: Next, add in the melted butter to the cornbread batter and fold in until combined.
Step 6: Pour your batter into the prepared baking dish and bake for 30-35 minutes until a toothpick comes out clean.
Step 7: Finally serve and enjoy!
FAQs
This crumbly cornbread goes great with anything! Some dishes I like serving this cornbread with is soups, stews, chili, barbeque, fried chicken, or even on New Years Day!
I like to add a drizzle of honey or maple syrup over the top to give a sweet flavor. But I would also recommend a pat of butter to give the cornbread a more tender texture.
Storage Information
You can store this Sweet Potato Cornbread in an airtight container on your counter at room temperature for up to 2 days. You can also store it in the fridge in an airtight container or wrap it in plastic and aluminum foil and it will last 4-5 days.
To freeze this recipe place the cornbread in a freezer-safe container and it will store up to 2 months.
To reheat, thaw to room temperature and place in the microwave for a few seconds to warm up.
More Cornbread Recipes You Will Love
Sweet Potato Cornbread Recipe
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup light brown sugar
- 1 tsp baking soda
- 4 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 2 eggs
- 2 cups buttermilk
- 1 cup cooked mashed sweet potato
- 6 Tbsp butter - melted
Instructions
- Preheat your oven to 400 degrees Fahrenheit and generously grease a 9×9 baking pan with baking spray.
- In a medium bowl add in the cornmeal, flour, light brown sugar, baking soda, baking powder, nutmeg, cinnamon, salt, and whisk together.
- In a large bowl mix together the eggs, buttermilk, and mashed sweet potato until combined.
- Then add the dry ingredients to the wet ingredients and fold everything together.
- Next, add in the melted butter to the cornbread batter and fold in until combined.
- Add your batter to the prepared baking dish and bake for 30-35 minutes until a toothpick comes out clean.
- Finally serve and enjoy!
So fluffy! Loved this recipe with my homemade chili. Will definitely be making it again.
I just made this and it is so good! It will be perfect on my Thanksgiving Dinner table!