Sweet Potato Cornbread
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This sweet and savory Sweet Potato Cornbread is a twist on your favorite cornbread recipe. Perfect for the holidays, this soft and moist cornbread is spiced with ground cinnamon and nutmeg, brown sugar, and sweet potato puree to give it a delicious fall and holiday flair. It tastes similar to cornbread and sweet potato pie in the best way! Pair with The Best Chili or Southern Turnip Greens with Turkey Bacon for an incredibly cozy meal!
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read the full disclosure here.
Why This Recipe is So Good
- It tastes like fall and the holidays! It’s a delicious and unique twist on traditional cornbread. It’s both sweet and savory and pairs so well with classic Thanksgiving favorites like my Grandpa’s Southern Turkey Cornbread Dressing, Smothered Chicken Wings, Roasted Brussels Sprouts with Mushrooms, and Creamy Garlic Mashed Potatoes. Or enjoy it as a sweet treat served topped with butter and a drizzle of honey!
- It’s a simple and delicious side dish! Cornbread is so easy to whip together and it’s especially delicious with the soup or stew of your choice.
- It’s a great recipe to use up leftover sweet potato. If you need more sweet potato recipes, check out these Sweet Potato Overnight Oats and Ninja Creami Sweet Potato Ice Cream next!
Recipe Ingredients
- Sweet potato – I used my Air Fryer Baked Sweet Potatoes recipe to cook the sweet potatoes since it’s quicker than baking them in the oven.
- Dry ingredients – A combination of cornmeal, all-purpose flour, and baking powder gives the perfect structure and lift to this sweet potato cornbread recipe.
- Spices – Ground cinnamon and nutmeg enhance the sweet potato pie flavors of this cornbread.
How to Make Sweet Potato Cornbread
All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
- Preheat oven to 400 degrees Fahrenheit. Place a stick of butter in a 9-inch baking dish then allow it to melt in the preheating oven. Once melted, set aside to cool.
- In a large mixing bowl, whisk together cornmeal, flour, ground cinnamon, ground nutmeg, baking powder, and salt. Set aside.
- Measure out a cup of sweet potato into a large mixing bowl then whisk together with melted butter, brown sugar, eggs, and milk until combined.
- Pour the dry ingredients into the bowl with the wet ingredients stirring until everything is well incorporated and there aren’t any speckles of flour.
- Pour the sweet potato cornbread batter into the greased baking dish, then bake in the center of a preheated oven for 25 – 35 minutes or until a toothpick inserted in the middle comes out clean. Allow the cornbread to cool slightly, and then serve warm with butter and honey if you like. Enjoy!
Frequently Asked Questions —
Can I use canned sweet potatoes?
You can but baked sweet potatoes will have more flavor and sweetness to them.
Looking For More Recipes?
- Air Fryer Baked Sweet Potatoes with Whipped Cinnamon Butter
- Cast Iron Skillet Cornbread
- Jalapeno Honey Cornbread
- Dutch Oven Whole Roast Chicken with Potatoes
- Ninja Creami Sweet Potato Ice Cream
- Sweet Potato Overnight Oats
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Sweet Potato Cornbread
This sweet and savory Sweet Potato Cornbread is a twist on your favorite cornbread recipe. Perfect for the holidays, this soft and moist cornbread is spiced with ground cinnamon and nutmeg, brown sugar, and sweet potato puree to give it a delicious fall and holiday flair. It tastes similar to cornbread and sweet potato pie in the best way! Pair with The Best Chili or Southern Turnip Greens with Turkey Bacon for an incredibly cozy meal!
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Servings: 8 slices
Calories: 341kcal
Cost: $10
Equipment
- 1 (9-inch) baking dish
- 2 large mixing bowls
- 1 whisk
Ingredients
- ½ cup butter unsalted or 1 (4 ounce) stick
- 1 cup cornmeal
- 1 cup all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup cooked sweet potato 1 large sweet potato or 2 small ones
- ⅓ – ½ cup brown sugar depends on your desired level of sweetness
- 2 large eggs whisked, room temperature
- 1 ¼ cup milk
Optional
- More butter for serving
- Honey for serving
Instructions
- Preheat oven to 400 degrees Fahrenheit. Place a stick of butter in a 9-inch baking dish then allow it to melt in the preheating oven. Once melted, set aside to cool.
- In a large mixing bowl, whisk together cornmeal, flour, ground cinnamon, ground nutmeg, baking powder, and salt. Set aside.
- In another large mixing bowl either mash the sweet potato using a fork or potato masher or put it into a blender with just enough water to blend until smooth.
- Measure out a cup of sweet potato in the large mixing bowl then whisk together with melted butter, brown sugar, eggs, and milk until combined.
- Pour the dry ingredients into the bowl with the wet ingredients stirring until everything is well incorporated and there aren’t any speckles of flour.
- Pour the sweet potato cornbread batter into the greased baking dish, then bake in the center of the preheated oven for 25 – 35 minutes or until a toothpick inserted in the middle comes out clean. Allow the cornbread to cool slightly, and then serve warm with butter and honey if you like. Enjoy!
Notes
How To Store/ Make Ahead
- Slice cornbread into desired slices then wrap in plastic wrap or store a whole pan of cornbread wrapped with plastic wrap in the refrigerator for up to 5 days.
- For the freezer, wrap cornbread slices tightly with plastic wrap and place them inside a freezer-safe bag to freeze for up to 2 months.
- Reheat cornbread in the oven for 10 minutes at 400 degrees or until heated through. From frozen cover the cornbread in parchment paper or aluminum foil. Heat for 15 – 20 minutes or until heated through.
Tips and Tricks
- Sweet potato: I like to bake my sweet potatoes in the air fryer since it’s quicker than the oven. You can either mash the sweet potatoes with a fork or if you don’t want any chunks of sweet potato in your cornbread, you can blend it with just enough water until you have a smooth puree. Alternatively, you can use store-bought sweet potato puree, but keep in mind that it might not have as much flavor as baked sweet potatoes.
- Cornmeal: Use regular cornmeal, not polenta, for this recipe. Polenta is a coarser ground cornmeal, it will soak up too much of the liquid making your cornbread gummy in the middle.
- Brown sugar: Adds extra richness to the cornbread. Regular white granulated sugar or even honey is fine to use instead.
- Milk: I find that milk makes cornbread more tender and moist than water.
- Butter: A neutral vegetable oil like avocado oil or grapeseed oil can be substituted for butter. I love the flavor that butter adds to cornbread.
Nutrition
Calories: 341kcal | Carbohydrates: 45g | Protein: 7g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 76mg | Sodium: 587mg | Potassium: 336mg | Fiber: 4g | Sugar: 13g | Vitamin A: 7202IU | Vitamin C: 7mg | Calcium: 171mg | Iron: 2mg
All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.
