by: Lina

Homemade Sweet Potato Cornbread:

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Homemade Sweet Potato Cornbread:

Okay, let me tell you about the magic that happens when you combine sweet potatoes with cornbread—it’s like a warm hug in bread form. Growing up, my grandma would bake this golden, tender cornbread that smelled like cinnamon and honey all over the kitchen, and I swear it made everything feel right in the world. This recipe channels that nostalgic goodness, with just the right amount of moisture and sweetness from the sweet potatoes. The crumb is soft but still has a little crumbly edge, and when you bake it until the top turns a beautiful deep amber, you know you’re in for a treat. Trust me, once you try this, plain cornbread is going to feel a little lonely on your plate.

Quick Facts

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

Ingredients

For the Main Dish:

  • 1 cup cooked, mashed sweet potato (about 1 medium sweet potato)
  • 1 cup yellow cornmeal
  • 3/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon (optional, but delightful)
  • 1 cup milk (whole or 2%)
  • 2 large eggs
  • 1/4 cup unsalted butter, melted

How I Make It

Step 1:

Preheat your oven to 375°F and grease an 8×8-inch baking dish or cast iron skillet—cast iron is especially nice for a crusty edge. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and cinnamon until everything is evenly mixed. This dry mix is the base for that beautiful texture.

Step 2:

In another bowl, combine the mashed sweet potato, milk, eggs, and melted butter. Whisk gently until smooth and creamy. The sweet potato adds moisture and a subtle sweetness that keeps this cornbread from drying out.

Step 3:

Pour the wet ingredients into the dry ingredients and stir just until combined. Avoid overmixing here — a few lumps are perfectly fine and help keep the bread tender.

Step 4:

Pour the batter into your prepared pan and smooth the top with a spatula. Slide it into the oven and bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown with a slight crackle.

Step 5:

Remove from the oven and let it cool in the pan for about 10 minutes. This resting time helps the cornbread set up so slices hold nicely without crumbling apart.

Step 6:

Slice into squares and serve warm, ideally with a pat of butter or a drizzle of honey. The aroma alone will make your kitchen feel like Thanksgiving morning!

Variations & Tips

  • Add 1/2 cup corn kernels for extra pops of texture and sweetness.
  • Swap half the milk for buttermilk to give the cornbread a tangier, richer flavor.
  • For a touch of heat, stir in 1 finely chopped jalapeño or a pinch of cayenne.
  • Use maple syrup instead of sugar for a deeper, woodsy sweetness.
  • Make it dairy-free by using almond milk and coconut oil in place of milk and butter.

How I Like to Serve It

This sweet potato cornbread is divine alongside chili, hearty soups, or a big bowl of greens. It’s also a fantastic side for Thanksgiving or any fall feast, especially when you spread it warm with a little cinnamon honey butter. Leftover slices toasted the next day? Pure breakfast bliss with a smear of cream cheese or jam.

Notes

  • Store leftovers tightly wrapped at room temperature for up to 2 days or refrigerate up to 4 days.
  • Reheat gently in the microwave or oven to revive its soft, moist texture.

Closing: This recipe strikes the perfect balance of sweet and savory every single time—making it a comforting kitchen classic that always steals the show.


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