Delightful Sweet Potato Cornbread Recipe

Name: Sweet Potato Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 medium sweet potatoes (about 2 cups mashed); 1 cup finely ground cornmeal; 1 cup all-purpose flour; 1 tablespoon baking powder; 1/3 cup brown sugar; 1 cup whole milk; 2 large eggs; 1/4 cup melted butter (or oil for dairy-free); 1 teaspoon salt; 1 teaspoon cinnamon (optional)

Recipe By:

Lily Hartwell

Posted:

May 14, 2025

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There’s something magical about the aroma of freshly baked bread wafting through the house. Imagine your kitchen filled with the warm scent of sweet potatoes mingling with the slight nuttiness of cornmeal; it’s like a cozy embrace in food form. When you make sweet potato cornbread, you’re not just preparing a dish—you’re creating a culinary experience that’ll have everyone asking for seconds (and possibly thirds).

it’s Thanksgiving dinner, and as the family gathers around the table, your sweet potato cornbread is the star of the show. It’s golden brown and inviting, promising an explosion of flavor with every bite. Trust me when I say this will become a staple in your home, especially when you want to impress guests or simply indulge in some comfort.

Why You'll Love This Recipe

This sweet potato cornbread is incredibly easy to whip up; no fancy skills required.
Its unique blend of sweetness and savory corn flavor makes it irresistible.
The vibrant orange hue brightens any table setting and adds visual appeal.
Perfect as a side dish or a snack on its own!

I once brought this delectable sweet potato cornbread to a potluck dinner, and let’s just say I left with an empty dish and a dozen requests for the recipe!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Sweet Potatoes: Look for firm potatoes; they should feel heavy for their size to ensure sweetness.
Cornmeal: Use finely ground cornmeal for a smooth texture that enhances the bread’s tenderness.
All-Purpose Flour: This helps create structure; I prefer unbleached flour for better flavor.
Baking Powder: Ensure it’s fresh; expired baking powder can lead to flat cornbread.
Brown Sugar: Adds depth of flavor; use light brown sugar for a milder sweetness.
Milk: Whole milk works best here; it keeps the bread moist.
Eggs: Fresh eggs are crucial for binding; look for organic if possible.
Butter: Melted butter gives richness; feel free to substitute with oil for a dairy-free option.
Salt: Just a pinch enhances all flavors beautifully without overpowering them.
Cinnamon (optional): A sprinkle adds warmth and complements the sweetness of the potatoes perfectly.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Oven and Dish: Preheat your oven to 375°F (190°C). Grease an 8-inch square baking pan or line it with parchment paper for easy removal.

Cook and Mash Sweet Potatoes: Peel and cube about two medium-sized sweet potatoes. Boil them until tender—about 15 minutes—then drain and mash until smooth.

Mix Dry Ingredients Together: In one bowl, whisk together cornmeal, flour, baking powder, brown sugar, salt, and optional cinnamon until well combined—this helps avoid clumps.

Combine Wet Ingredients in Another Bowl: In another bowl, mix mashed sweet potatoes with milk, eggs, and melted butter until fully blended—your mixture should be creamy yet slightly thick.

Add Wet Ingredients to Dry Mixture: Gently fold wet ingredients into dry ones until just combined. Be careful not to overmix; lumpy batter is perfectly fine!

Bake Until Golden Brown: Pour batter into your prepared pan and bake for 25-30 minutes or until golden brown on top and a toothpick comes out clean from the center.

And voilà! You’ve created an irresistible treat that will have everyone clamoring at your door.

Enjoy every crumb of this delightful creation! Whether you serve it warm alongside chili or as part of your holiday feast, this sweet potato cornbread is bound to become a beloved staple in your kitchen.

You Must Know

Sweet potato cornbread is not just delicious; it’s a culinary hug for your taste buds.
The combination of sweet potatoes and cornmeal creates a fluffy treat, perfect with butter or honey.
Plus, the aroma while baking is enough to make anyone swoon.

Perfecting the Cooking Process

Start by boiling the sweet potatoes until tender, then mash them smooth. While that cools, mix dry ingredients. Combine everything in one bowl for an easy clean-up.

Add Your Touch

Feel free to add spices like cinnamon or nutmeg for warmth. You can also swap in honey for sugar or toss in some chopped jalapeños for a spicy kick!

Storing & Reheating

Store any leftover cornbread in an airtight container at room temperature for up to three days. Reheat slices in the oven at 350°F until warm, about 10 minutes.

Chef's Helpful Tips

Using freshly cooked sweet potatoes gives your cornbread moisture and flavor.
Avoid overmixing the batter; this keeps it light and fluffy.
Let the cornbread cool slightly before slicing to maintain its structure and texture.

Sweet potato cornbread always sparks memories of family gatherings. I remember my grandma’s kitchen filled with laughter as we waited impatiently for it to bake!

FAQ

What makes sweet potato cornbread different from regular cornbread?

Sweet potato adds natural sweetness and moisture, enhancing flavor and texture.

Can I use canned sweet potatoes instead of fresh?

Yes, canned sweet potatoes work well, but drain them properly to avoid excess moisture.

How can I make this recipe gluten-free?

Substitute regular flour with a gluten-free flour blend for a delightful gluten-free version.

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