Description
This Moist & Fluffy Sweet Potato Cornbread is a rich and tender twist on classic cornbread. Made with mashed sweet potatoes, cornmeal, and buttermilk, it’s perfect for fall dinners, holiday tables, and comforting weeknight meals. An easy, cozy side dish that’s naturally sweet and beautifully golden!
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
Instructions
1. Preheat your oven to 375°F (190°C). Grease an 8×8 baking dish or cast iron skillet.
2. Peel, cube, and boil sweet potato until tender. Mash until smooth and let cool.
3. In a large bowl, whisk cornmeal, flour, baking powder, baking soda, salt, and cinnamon.
4. In a second bowl, whisk together mashed sweet potato, eggs, brown sugar, buttermilk, and melted butter until smooth.
5. Pour wet mixture into dry ingredients and gently fold until just combined.
6. Pour batter into prepared dish and bake for 25–30 minutes, until a toothpick inserted comes out clean.
7. Let cool slightly, slice, and serve warm with butter or honey.
Notes
Use canned sweet potato for convenience—just ensure it’s unsweetened.
Don’t overmix the batter; it can make the texture dense.
Cast iron skillets give a crisp edge, while baking dishes yield a softer finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 215
- Sugar: 6g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg