Name: Moist & Fluffy Sweet Potato Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Southern
Ingredients: 1 cup mashed sweet potato; 1 cup cornmeal; 1 cup all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/4 cup brown sugar; 1/2 teaspoon cinnamon (optional); 2 large eggs; 1 cup buttermilk; 1/4 cup melted butter

Golden, tender, and packed with cozy fall flavor, this Moist & Fluffy Sweet Potato Cornbread is a delicious twist on the classic Southern staple. Each bite melts in your mouth with a hint of warm sweetness from the sweet potatoes, making it a perfect side for chili, BBQ, or even your holiday dinner table.

What sets this cornbread apart is the moist texture that comes from mashed sweet potatoes blended right into the batter. It’s subtly sweet, incredibly soft, and bakes into the most irresistible golden squares. Whether you drizzle it with honey or slather it with butter, this cornbread will quickly become a favorite.

Why You’ll Love This Moist & Fluffy Sweet Potato Cornbread

This isn’t just your average cornbread. The addition of sweet potato makes each slice extra moist and naturally sweet without overwhelming the classic corn flavor. It pairs beautifully with both savory and sweet dishes, making it ultra versatile.

You’ll love how easy it is to prepare and how reliably it bakes up with that perfect fluffy crumb. Plus, it’s a clever way to sneak in a veggie while keeping the family begging for seconds.

Preparation Phase & Tools to Use

To get started, you’ll need a few basic kitchen tools:

Mixing Bowls: Use one for the dry ingredients and another for the wet ingredients. This helps ensure even mixing without overworking the batter.
Whisk and Spatula: A whisk for combining the wet mixture and a spatula to fold everything together gently.
Measuring Cups & Spoons: Precision matters to get the perfect texture.
8×8 Baking Dish or Cast Iron Skillet: Either works, but a cast iron skillet creates a crispier edge.
Potato Masher or Fork: For mashing the sweet potato until smooth.

Each tool supports a consistent texture and helps keep the prep process clean and efficient.

Ingredients for the Moist & Fluffy Sweet Potato Cornbread

Sweet Potato (mashed): Adds moisture, natural sweetness, and a subtle earthiness.
Cornmeal: Provides the classic grainy texture and corn flavor.
All-Purpose Flour: Balances the cornmeal for a softer, fluffier crumb.
Baking Powder & Baking Soda: Gives rise and lightness to the cornbread.
Salt: Enhances all the flavors in the batter.
Brown Sugar: Adds a deep, molasses-like sweetness.
Cinnamon (optional): A hint of warm spice that pairs perfectly with sweet potato.
Eggs: Bind the ingredients and add richness.
Buttermilk: Contributes to tenderness and a light tang.
Butter (melted): Adds richness and helps with browning.

How To Make the Moist & Fluffy Sweet Potato Cornbread

Step 1: Prep the Oven and Pan

Preheat your oven to 375°F (190°C). Grease an 8×8 baking dish or cast iron skillet with butter or nonstick spray.

Step 2: Mash the Sweet Potato

Peel, cube, and boil your sweet potato until tender. Mash until smooth and let cool slightly.

Step 3: Combine Dry Ingredients

In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and cinnamon (if using).

Step 4: Mix Wet Ingredients

In a separate bowl, combine the mashed sweet potato, eggs, brown sugar, buttermilk, and melted butter. Whisk until smooth.

Step 5: Combine Wet and Dry

Pour the wet mixture into the dry ingredients. Use a spatula to fold together gently until just combined. Do not overmix.

Step 6: Bake to Perfection

Pour the batter into your prepared baking dish. Bake for 25–30 minutes or until golden on top and a toothpick inserted in the center comes out clean.

Step 7: Cool and Serve

Allow to cool slightly before slicing. Serve warm with honey, butter, or a drizzle of maple syrup.

Serving and Storing This Sweet Potato Cornbread

This sweet potato cornbread is perfect straight from the oven, warm and tender with a pat of butter. It complements a hearty bowl of chili, your Thanksgiving turkey, or a sweet brunch spread. For an indulgent twist, serve it with cinnamon butter or a drizzle of maple syrup.

To store leftovers, wrap the cooled cornbread in foil or an airtight container. It keeps well at room temperature for up to 2 days or in the refrigerator for 5 days. Reheat in the microwave or lightly toast it for best results. You can also freeze slices for up to 2 months—just wrap them tightly in plastic and foil.

Frequently Asked Questions

Can I use canned sweet potato instead of fresh?

Yes! Just make sure it’s unsweetened and mashed well. It saves time and works beautifully in this recipe.

What can I use instead of buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes.

Can I make this cornbread gluten-free?

Absolutely. Use a gluten-free all-purpose flour blend in place of the regular flour. Ensure your cornmeal is certified gluten-free.

Why is my cornbread crumbly?

Overbaking or too much cornmeal can cause crumbly texture. Stick to the recipe and check doneness at the 25-minute mark.

Can I add mix-ins like cheese or jalapeños?

Yes! Shredded cheddar, chopped jalapeños, or even crumbled bacon add delicious depth. Fold them into the batter before baking.

How do I know when it’s done?

Insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, it’s ready.

Want More Cornbread and Side Dish Ideas?

If you love this Moist & Fluffy Sweet Potato Cornbread, check out these other comforting recipes:

Honey Butter Sweet Alabama Pecan Bread for a nutty, buttery finish.
Amish Applesauce Cake with rich fall spice.
Roasted Parmesan Green Beans for a crisp veggie side.
Simple Cheesy Potatoes when you want something rich and creamy.
Classic Baked Mac and Cheese for the ultimate comfort pairing.

Save This Pin For Later

📌 Save this recipe to your Pinterest dinner or side dish board so you can revisit it anytime.

And let me know in the comments how yours turned out. Did you go classic or add a twist with mix-ins? Did you serve it with chili or your favorite soup?

I love hearing how you make these recipes your own. Feel free to drop questions too—let’s bake better, together!

👉 For more warm and cozy recipe ideas, follow me on Pinterest: Kitchen By Kate