Go Back
–+ servings
Sweet potato cornbread

Sweet Potato Cornbread: Moist, Flavorful, and Totally Irresistible

This Sweet Potato Cornbread is a moist and flavorful tribute to Southern classics, making it a perfect accompaniment for various meals.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: Southern
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Yellow Cornmeal substitute with fine corn flour for a different texture sensation
  • 1 cup All-Purpose Flour use gluten-free flour for a gluten-free version
  • 1 tbsp Baking Powder ensure it's fresh
  • 1 tsp Salt to enhance flavors
  • 1 tsp Baking Soda works with acidic ingredients
  • 1 tsp Cinnamon adjust to taste
  • 1/4 tsp Ground Clove/Nutmeg optional for personal preference
  • 1/2 cup Granulated Sugar can be reduced if desired
  • 1/2 cup Light Brown Sugar pack it in for best results
  • 1 cup Cooked Sweet Potatoes (pureed) homemade or canned (plain)
  • 2 large Eggs room temperature for easy mixing
  • 1 large Egg Yolk can be omitted for lighter texture
  • 1/3 cup Vegetable Oil or melted coconut oil
  • 1/4 cup Butter (melted) or dairy-free butter
  • 1 tsp Vanilla Extract for depth of flavor
  • 1 cup Buttermilk or thinned yogurt
  • few drops Orange Food Coloring optional for vibrant look
For the Glaze
  • 1/4 cup Honey Butter Glaze mix of melted butter, brown sugar, honey, and spices

Equipment

  • 8-inch glass baking dish
  • Mixing Bowls
  • Whisk
  • Measuring Cups
  • Measuring Spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and butter an 8-inch glass baking dish.
  2. In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, salt, baking soda, cinnamon, clove, and nutmeg.
  3. In a separate bowl, mix together the pureed sweet potatoes, eggs, egg yolk, melted butter, vegetable oil, and vanilla extract. Stir in the buttermilk until smooth.
  4. Gradually pour the wet ingredients into the dry ingredients and stir gently until just combined.
  5. Pour the batter into the prepared baking dish and bake for 20 minutes. Tent with foil and bake for an additional 20 minutes, or until a toothpick comes out clean.
  6. Prepare the honey butter glaze by mixing melted butter, brown sugar, honey, and spices until smooth.
  7. Brush the hot glaze over the cornbread as soon as it's done baking. Allow it to cool slightly before serving.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 1000IUVitamin C: 2mgCalcium: 60mgIron: 1mg

Notes

For best results, ensure to puree the sweet potatoes smoothly and avoid overmixing the batter to keep the cornbread tender.

Tried this recipe?

Let us know how it was!