Jazz up your cornbread game with this super easy, moist, and delish Sweet Potato Cornbread! Infused with sweet potato flavor, this is a tasty addition to just about any meal!
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Infused with sweet potato flavor, this amazing Sweet Potato Cornbread is the perfect way to use up leftover sweet potatoes, but it’s also great when you make the taters just for this recipe! It’s moist and flavorful, not too sweet, and not too crumbly. It’s pretty nearly perfect!
What you’ll love about Sweet Potato Cornbread
- It’s quick and easy to make.
- Perfect use of leftover sweet potatoes!
- This Sweet Potato Cornbread recipe freezes fabulously!
Southerners love their cornbread, and after living 20 years in Texas, I got to know my way around cornbread. Let me tell you, this recipe is a keeper! It’s easy to make, and the flecks of orange sweet potato running through it are so pretty!
Whether you bake this cornbread in a cast iron skillet or just a baking dish, I just know you and your family will love it!
Ingredients
- Vegetable oil – Use a good quality cooking oil.
- Cooked sweet potatoes – I’ve done this recipe with both boiled and baked sweet potatoes. Baked sweet potatoes give the cornbread much more flavor.
- Eggs – Lightly beaten.
- Buttermilk – Buttermilk adds richness to the cornbread, but you can use regular milk, too.
- Cornmeal – Look for finely ground cornmeal.
- All-purpose flour
- Sugar – White granulated sugar.
- Baking powder – Make sure it’s not expired!
- Salt – I use kosher salt. Use half the recommended amount if you’re using table salt.
- Ground nutmeg – For the best flavor, use whole nutmeg and grate it yourself with a microplane grater.
How To Make The Best Sweet Potato Cornbread
For a full list of ingredients and instructions, please scroll down to the recipe near the bottom of this page.
- Preheat your oven to 450-F and lightly oil a cast iron skillet or spray a baking dish with cooking spray.
- Combine the sweet potato, eggs, oil, and buttermilk in a bowl. Mix well.
- Whisk the cornmeal, flour, sugar, baking powder, salt, and nutmeg together in a larger bowl.
- Add the potato mixture to the flour mixture and stir until just combined. Don’t overmix.
- Pour the batter into your prepared pan.
- Bake at 450-F for about 20 minutes or until puffed and starting to crack.
- Transfer the cornbread to a cooling rack as soon as it is cool enough to handle safely.
- Serve with gobs of butter and honey, and enjoy!
Chef Jenn’s Tips
- Don’t overcook cornbread! You know cornbread is cooked when it is cracking on the top and is firm but still a bit bouncy to the touch.
- For the best sweet potato flavor, use mashed leftover roasted or baked sweet potatoes.
- No buttermilk? You can still get a tangy flavor with a combination of 2/3 milk and 1/3 full-fat sour cream.
Recommended
Serving Suggestions
Wondering what to serve with Sweet Potato Cornbread? I love pairing it with a hearty soup, with BBQ, or a satisfying stew. This cornbread is also delicious on its own or next to a crisp salad, and with a Cranberry Old Fashioned, it’s a festive meal. It’s versatile and delicious, and it freezes well!
Storage
Cornbread is best eaten fresh. There’s nothing quite like still warm cornbread just out of the oven. If you do want to keep it around, pop it into the freezer as soon as it is cool. It’ll keep nicely in the freezer – if well wrapped – for up to a month.
Step By Step Process
Sweet Potato Cornbread
Ingredients
- 1 1/4 cups buttermilk
- 2 large eggs
- 1/2 cup cooked sweet potato
- 2 tablespoons oil
- 1 1/4 cups cornmeal fine grind
- 3/4 cup all-purpose flour
- 1/3 cup white sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt use half as much table salt
- 1/2 teaspoon ground nutmeg
Instructions
- Preheat your oven to 450-F and lightly oil a cast iron skillet or spray a baking dish with cooking spray.
- Combe the sweet potato, eggs, oil, and buttermilk in a bowl. Mix well.
- Whisk the cornmeal, flour, sugar, baking powder, salt, and nutmeg together in a larger bowl.
- Add the potato mixture to the flour mixture and stir until just combined. Don't overmix.
- Pour the batter into your prepared pan and bake at 450-F for about 20 minutes or until puffed and starting to crack.
- Transfer the cornbread to a cooling rack as soon as it is cool enough to handle safely.
- Serve with gobs of butter and honey, and enjoy!
Notes
Chef Jenn’s Tips
- Don’t overcook cornbread! You know cornbread is cooked when it is cracking on the top and is firm but still a bit bouncy to the touch.
- For the best sweet potato flavor, use mashed leftover roasted or baked sweet potatoes.
- No buttermilk? You can still get a tangy flavor with a combination of 2/3 milk and 1/3 full-fat sour cream.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
