Description
This Sweet Potato Cornbread Recipe brings a wholesome, naturally sweet twist to classic cornbread. Moist, flavorful, and easy to make, it pairs beautifully with everything from chili to holiday roasts. Made with real mashed sweet potatoes and a touch of honey or maple syrup, this recipe is the perfect balance of comfort and nutrition—an instant crowd-pleaser for brunch, dinner, or meal prep.
Ingredients
1 cup mashed sweet potatoes (roasted or boiled, mashed smooth)
1 cup stone-ground cornmeal
½ cup all-purpose flour (or whole wheat flour)
2 large eggs, room temperature
¾ cup milk or buttermilk
¼ cup honey or maple syrup (optional, for sweetness)
1 tbsp baking powder
½ tsp salt
¼ cup melted butter (or coconut oil)
Instructions
Preheat oven to 375°F (190°C). Grease a cast-iron skillet or 8-inch baking dish.
In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and salt.
In another bowl, combine mashed sweet potatoes, eggs, milk, and honey or maple syrup. Stir until smooth.
Pour the wet mixture into the dry ingredients and gently mix until just combined—don’t overmix!
Fold in the melted butter and stir lightly.
Pour batter into the greased pan and smooth the top.
Bake for 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Let cool for 10–15 minutes before slicing and serving.
Notes
- Roast sweet potatoes instead of boiling for deeper flavor and less water.
- Use stone-ground cornmeal for a rustic texture.
- Let the batter rest for 5 minutes before baking to help the cornmeal hydrate.
- Add-ins like cinnamon, chopped nuts, or cranberries bring extra dimension.
- Great with chili, soup, or served with butter and honey.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Cuisine: Southern-inspired, American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 5g
- Sodium: 220mg
- Fat: 8g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 4g