Sweet Potato Cornbread
There’s something magical about warm, fluffy cornbread straight from the oven. Add sweet potatoes, and it’s pure comfort in every bite. Sweet potato cornbread has this perfect mix of cozy sweetness and rich, buttery flavor. It’s a little savory, a little sweet, and all kinds of delicious.
I love serving it alongside soups, chili, or even just with honey butter for a treat. Trust me, once you make it, your kitchen will smell like happiness itself.
Why You’ll Love This Sweet Potato Cornbread
This isn’t your plain old cornbread—it’s so much more! Sweet potato cornbread is moist, golden, and full of flavor. It’s like a warm hug for your taste buds.
Here’s why you’ll love it:
- Cozy Comfort: Soft texture with a hint of cinnamon warmth.
- Crowd-Pleaser: Perfect for family dinners or potlucks.
- Sweet + Savory: Balances sugar and buttery cornmeal flavor.
- Easy to Make: Simple ingredients, big flavor payoff.
- Pairs with Everything: Goes with chili, BBQ, or soups.
If you love cornbread as much as I do, you’ll want to try my Cornbread Muffins and Southern Corn Casserole recipes, too!
Ingredients You’ll Need
Here’s what you’ll need to make this incredible sweet potato cornbread – check the recipe card below for exact measurements!
- Yellow cornmeal: Gives that classic cornbread texture and slightly nutty flavor we all love.
- All-purpose flour: Creates the perfect tender crumb when mixed with the cornmeal.
- Baking powder: Your secret weapon for getting that beautiful, fluffy rise every time.
- Baking soda: Works with buttermilk to create extra lift and amazing texture.
- Cinnamon, clove, nutmeg: Warm spices that make your kitchen smell like pure heaven.
- Granulated sugar: Adds just the right amount of sweetness without going overboard.
- Light brown sugar: Brings deeper molasses notes that complement the sweet potatoes perfectly.
- Sweet potatoes: The star ingredient that makes this cornbread incredibly moist and flavorful.
- Eggs: Help bind everything together while adding richness and a beautiful golden color.
- Vegetable oil and butter: Double fat means double the moisture and flavor.
- Vanilla extract: Enhances all the other flavors and adds that warm bakery smell.
- Buttermilk: Creates a tender crumb and adds a slight tang that balances the sweetness.
- Butter: The creamy base that melts perfectly on warm cornbread slices.
- Honey: Natural sweetness that pairs like a dream with the spiced cornbread.
How to Make Sweet Potato Cornbread
Making this amazing cornbread is easier than you think – just follow these simple steps and you’ll have golden perfection!
Step 1: Prep Your Pan and Oven
Preheat your oven to 400°F and generously grease your 9×13-inch baking dish with butter. I like to dust it lightly with cornmeal, too, for extra texture and to prevent sticking.
Step 2: Mix the Dry Ingredients
Whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, 1/4 teaspoon cloves, and 1/4 teaspoon nutmeg in your medium bowl.
Step 3: Combine Wet Ingredients
Beat together 1/2 cup granulated sugar, 1/2 cup packed light brown sugar, 1 cup pureed cooked sweet potatoes, 2 eggs, 1 egg yolk, 1/2 cup vegetable oil, 4 tablespoons melted butter, and 1 teaspoon vanilla extract.
Step 4: Add Buttermilk Magic
Pour in 3/4 cup buttermilk into your wet mixture and stir until smooth. Add a few drops of orange food coloring if you want that gorgeous golden color that’ll make everyone’s mouth water!
Step 5: Bring It All Together
Gently fold your dry ingredients into the wet mixture just until combined. Don’t overmix – a few lumps are totally fine and will disappear during baking for a perfect texture.
Step 6: Bake to Perfection
Pour batter into your prepared pan and bake for 20-25 minutes until golden brown and a toothpick inserted in the center comes out with just a few moist crumbs clinging to it.
Step 7: Make the Honey Butter
While cornbread cools, mix 1/2 cup melted butter, 2 tablespoons packed brown sugar, 2 tablespoons honey, and pinches of salt and cinnamon until smooth and creamy.
Tips for the Best Sweet Potato Cornbread
Here are my tried-and-true secrets for perfect sweet potato cornbread every single time:
- Room temperature eggs: They mix better and create smoother batter for even texture.
- Don’t overmix: Stir just until combined to keep your cornbread tender and fluffy.
- Fresh spices: Use recently purchased spices for the most amazing flavor and aroma.
- Sweet potato prep: Roast or steam potatoes until fork-tender for the smoothest puree.
- Check doneness: Toothpick should have moist crumbs, not wet batter stuck to it.
- Cool slightly: Let it rest 10 minutes before cutting for cleaner slices that hold together.
Variations and Substitutions
Want to mix things up? Here are some fun ways to make this recipe your own:
- Add pecans or walnuts: Fold in 1/2 cup chopped nuts for extra crunch and flavor.
- Try maple syrup: Replace honey in butter with pure maple syrup for fall vibes.
- Make it dairy-free: Use plant milk and vegan butter without sacrificing any taste.
- Spice it up: Add 1/4 teaspoon cayenne pepper for subtle heat that surprises everyone.
- Individual portions: Bake in muffin tins for 18-20 minutes for perfect single servings.
Make-Ahead and Storage Tips
This sweet potato cornbread is perfect for meal prep and stays delicious for days! You can make the cornbread up to 2 days ahead – just cover tightly with plastic wrap and store at room temperature. The flavors get better as they meld together!
For longer storage, wrap individual pieces in plastic wrap and freeze for up to 3 months. The honey butter can be made up to a week ahead and stored in the refrigerator – just let it come to room temperature before serving for easy spreading.
Recipe FAQs
Can I use canned sweet potatoes instead of fresh?
Yes! Drain and mash canned sweet potatoes, but fresh ones give the best flavor and texture for this recipe.
What to serve with sweet potato cornbread?
This cornbread is AMAZING with chili, BBQ ribs, and roasted chicken. And you can pair with southern green beans, and pulled pork mac and cheese.
How do I know when my cornbread is perfectly done?
The top should be golden brown and spring back when lightly touched in the center area.
Can I make this cornbread without buttermilk?
Add 1 tablespoon lemon juice to regular milk and let sit 5 minutes for a homemade buttermilk substitute.
Why did my cornbread turn out dry this time?
Overbaking or overmixing the batter are the most common causes of dry, tough cornbread every time.
Can I double this recipe?
Absolutely! Use two 9×13 pans or one large sheet pan and adjust baking time accordingly.
How should I store leftover honey butter properly?
Keep it covered in the refrigerator for up to one week and bring to room temperature before serving.
What’s the best way to reheat leftover cornbread slices?
Wrap in a damp paper towel and microwave for 15-20 seconds or toast lightly in the oven.
Can I add corn kernels to make it more corny?
Yes! Fold in 1/2 cup fresh or frozen corn kernels for extra texture and corn flavor.
Sweet Potato Cornbread
Ingredients
Cornbread:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 1 cup cooked sweet potatoes pureed
- 2 large eggs (room temperature)
- 1 large egg yolk (room temperature)
- 1/2 cup vegetable oil
- 4 tablespoons butter melted
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk
- Orange food coloring (optional)
Honey Butter:
- 1/2 cup butter (melted)
- 2 tablespoons light brown sugar (packed)
- 2 tablespoons honey
- Pinch of salt
- Pinch of ground cinnamon
Instructions
- Preheat and prep: Heat oven to 400°F and grease a 9×13-inch baking dish thoroughly with butter for easy release.
- Mix dry ingredients: Whisk cornmeal, flour, baking powder, salt, baking soda, cinnamon, clove, and nutmeg in a medium bowl until combined.
- Combine wet ingredients: Beat sugars, sweet potato puree, eggs, egg yolk, oil, melted butter, and vanilla in a large bowl until smooth.
- Add buttermilk: Pour buttermilk into the wet mixture and stir until well combined, adding food coloring if using for color.
- Fold together: Gently fold dry ingredients into wet mixture just until combined, being careful not to overmix the batter.
- Bake cornbread: Pour batter into prepared pan and bake 20-25 minutes until golden and a toothpick comes out clean.
- Make honey butter: While the cornbread bakes, whisk the melted butter, brown sugar, honey, salt, and cinnamon until smooth and creamy.
Notes
- Sweet potato prep: Roast whole sweet potatoes at 425°F for 45 minutes until tender, then puree smoothly.
- Room temperature eggs: Let eggs sit out 30 minutes before using for better mixing and texture.
- Don’t overmix batter: Stir just until flour disappears to keep cornbread tender and avoid a tough texture.
- Storage tip: Cover tightly and store at room temperature up to 2 days for best freshness.
