by: Lina

Homemade Sweet Potato Cornbread

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Homemade Sweet Potato Cornbread

There’s something almost magical about the smell of cornbread baking, but add sweet potatoes to the mix, and you get this warm, cozy hug of a dish that instantly transports me back to family dinners on crisp fall evenings. As a kid, my grandmother would pull this cornbread out of the oven with its golden crust, soft, moist inside, and a hint of sweetness that paired perfectly with whatever hearty stew we were having. It’s that blend of comfort and subtle sweetness that makes this cornbread stand out — and honestly, there’s nothing like tearing into a warm slice straight from the pan, the buttery aroma making you want to eat it before the butter even melts. I can’t wait to share this simple, soul-satisfying recipe with you!

Quick Facts

  • Yield: Serves 8
  • Prep Time: 15 minutes
  • Cook Time: 30-35 minutes
  • Total Time: 50 minutes

Ingredients

For the Main Dish:

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
  • 2 large eggs
  • 1 cup buttermilk
  • 1/4 cup melted butter (plus extra for greasing)
  • 1/4 cup brown sugar

How I Make It

Step 1:

First things first, preheat your oven to 375°F and grease an 8-inch square baking dish or cast-iron skillet with butter—this will give your cornbread that perfect golden crust. In a large bowl, whisk together the flour, cornmeal, baking powder, salt, cinnamon, and nutmeg until well combined. This mix gives it that warm, autumnal flavor.

Step 2:

In another bowl, beat the eggs lightly, then stir in the mashed sweet potato, buttermilk, melted butter, and brown sugar. Make sure your sweet potatoes are mash-smooth—no lumps here, unless you want extra texture—but don’t over-mix to keep the batter tender.

Step 3:

Pour the wet ingredients into the dry and gently fold until just combined. The batter will be thick but moist, which is exactly what you want for cornbread that’s tender and fluffy.

Step 4:

Transfer the batter into your prepared dish and spread it evenly with a spatula. For an extra touch, I like to sprinkle a tiny pinch of brown sugar on top—it caramelizes beautifully in the oven.

Step 5:

Bake for about 30 to 35 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. You’ll know it’s done when the kitchen fills with a warm, sweet-spiced aroma that makes you want to dive right in.

Step 6:

Let the cornbread cool in the pan for about 10 minutes before slicing. Serve warm with a pat of butter or honey drizzle. The crumb is moist but firm enough to hold up to any spread!

Variations & Tips

  • For a little texture, stir in 1/2 cup of chopped pecans or walnuts before baking.
  • If you don’t have buttermilk, use 1 cup milk plus 1 tbsp lemon juice or vinegar, let it sit for 5 minutes.
  • Want more sweetness? Try adding 1/4 cup of maple syrup instead of brown sugar.
  • Use canned sweet potatoes in a pinch—but fresh gives the best flavor and texture.
  • Try swapping half the all-purpose flour for whole wheat for a nuttier taste.

How I Like to Serve It

This sweet potato cornbread pairs beautifully with chili or a rich beef stew, especially in the chilly months when you need a little extra cozy. It’s also fantastic at brunch, slathered with honey butter and paired with scrambled eggs. On holidays, this doubles as a lovely side to your roasted turkey or ham, adding a sweet and comforting touch.

Notes

  • Store leftovers wrapped tightly in foil or an airtight container at room temperature for up to 2 days.
  • Reheat slices in a warm oven or toaster oven to revive that freshly baked texture.

Closing: This recipe strikes the perfect balance of sweet, spicy, and buttery every single time—making it a trusty classic I keep coming back to, and I know you will too!


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