Description
This sweet potato cornbread recipe is soft, moist, and packed with natural sweetness from mashed sweet potatoes. With its rich flavor and fluffy texture, this cornbread pairs perfectly with hearty meals like chili, soups, and stews. Whether served as a side dish or enjoyed with a drizzle of honey, this Southern-inspired recipe is a delicious twist on classic cornbread.
Ingredients
Scale
Ingredients
Dry Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup brown sugar
- 4 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
Wet Ingredients:
- 1 cup mashed sweet potatoes (about 1 medium sweet potato)
- 1 cup buttermilk
- 2 large eggs
- ½ cup melted butter (unsalted)
- 1 teaspoon vanilla extract (optional)
Instructions
Instructions
-
Prepare the Sweet Potatoes
- Peel and cut a medium sweet potato into chunks.
- Boil for 15-20 minutes until soft, then drain and mash until smooth.
-
Preheat the Oven
- Set the oven to 375°F (190°C) and grease a baking dish or a cast-iron skillet.
-
Mix the Dry Ingredients
- In a large bowl, whisk together cornmeal, flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
-
Mix the Wet Ingredients
- In another bowl, whisk together mashed sweet potatoes, buttermilk, eggs, melted butter, and vanilla extract until smooth.
-
Combine Wet and Dry Ingredients
- Slowly add the wet mixture to the dry ingredients.
- Stir gently until just combined. Do not overmix!
-
Bake the Cornbread
- Pour the batter into the prepared baking dish.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
-
Cool and Serve
- Let the cornbread cool for 5-10 minutes before slicing.
- Serve warm with butter, honey, or your favorite meal.
Notes
- For a Healthier Version: Substitute half of the all-purpose flour with whole wheat flour and use honey instead of brown sugar.
- For Extra Flavor: Add ¼ teaspoon of nutmeg or a handful of chopped pecans for a nutty crunch.
- No Buttermilk? Make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
- Crispy Crust Tip: Bake the cornbread in a cast-iron skillet to get a crispy, golden-brown edge.
- Prep Time: 15
- Cook Time: 30
- Category: Lunch
- Method: Baking
- Cuisine: Southern, American
Keywords: sweet potato cornbread, homemade cornbread, moist cornbread, Southern cornbread, cornbread with sweet potatoes, easy cornbread recipe, fluffy cornbread, healthy cornbread, Jiffy sweet potato cornbread