Let me tell you, this sweet potato cornbread takes me right back to those chilly fall afternoons at Grandma’s house. The smell of baked sweet potatoes mingling with a little bit of buttery corn meal is pure magic—like a warm hug from the inside out. Soft, slightly sweet, and with just enough crumbly corn texture, it’s the perfect side that made every family dinner feel extra special. Honestly, once you make a batch, you’ll get why this recipe stuck around for generations. Plus, it’s full of cozy vibes and that golden-orange glow that just says, “Eat me before it’s gone!”
Quick Facts
Yield: Serves 8
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
For the Main Dish:
1 cup mashed sweet potatoes (about 1 medium sweet potato, roasted and peeled)
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 cup buttermilk
2 large eggs
1/4 cup melted butter (plus extra for greasing the pan)
1 tsp vanilla extract
How I Make It
Step 1:
First things first, get your sweet potato ready. I like to roast mine whole at 400°F for about 45–50 minutes until tender, then scoop out the flesh and mash it smooth. This gives a nice natural sweetness and creamy texture that’s better than boiling.
Step 2:
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. Mixing the dry ingredients thoroughly helps the leavening agents distribute evenly so your cornbread rises nice and fluffy.
Step 3:
In a separate bowl, beat the eggs, buttermilk, melted butter, vanilla, and the cooled mashed sweet potato until smooth. The sweet potato makes this batter beautifully moist and gives it a vibrant color.
Step 4:
Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Don’t overmix here; you want to keep it light and airy.
Step 5:
Grease a 9-inch square baking pan with butter, then pour in the batter. Spread it out evenly with the back of a spoon or an offset spatula.
Step 6:
Bake at 375°F for 25–30 minutes until the top is golden brown and a toothpick inserted in the center comes out clean. Let it cool a bit before slicing so it holds together nicely. Trust me, the smell alone is worth the wait!
Variations & Tips
For extra moisture, add a tablespoon of honey or maple syrup to the wet ingredients.
Try folding in 1/2 cup of corn kernels or chopped pecans for added texture.
Use Greek yogurt instead of buttermilk if you don’t have any on hand.
If you want it spicy-sweet, add a pinch of cinnamon and a dash of cayenne pepper.
Don’t overbake—cornbread dries out easily, so check it a few minutes early if your oven runs hot.
How I Like to Serve It
This cornbread is such a versatile side! I love serving it warm with a pat of melting butter during fall dinners alongside chili or roasted turkey. It’s also a hit breakfast treat spread with cream cheese and a drizzle of honey on lazy weekend mornings. And honestly, it makes a perfect snack right out of the oven with a cup of coffee or tea.
Notes
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Reheat gently in the microwave or oven to bring back that fresh-baked softness.
Closing: This sweet potato cornbread recipe is my go-to whenever I want that perfect balance of sweet, savory, and super cozy comfort—once you try it, it’s sure to become a family favorite in your home, too!
Hi, I’m Lina, the creator of Lina Easy Recipes. Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.
