On a crisp autumn afternoon a few years back, I volunteered to help serve dinner at our local church’s weekly community meal. I’d promised to bring a pan of cornbread, but instead of sticking to my usual recipe, I decided to experiment. I had a bowl of leftover mashed sweet potatoes sitting in the fridge, and it seemed a shame to let them go to waste. So I folded them into the batter.
I still remember how the cornbread came out of the oven that day—its golden top slightly cracked, the aroma sweet and earthy, and the edges just a little crisp. When I set the warm squares on the serving table, folks started reaching for them even before the rest of the food was ready. A few people asked me right there for the recipe. That evening taught me how a small twist can turn a simple dish into something memorable.
Now I make this sweet potato cornbread for my family whenever the weather cools or when we need a cozy side dish with soups and stews. It’s moist, lightly sweet, and wonderfully tender. My grandchildren love it drizzled with honey, while my husband prefers his with a pat of salted butter.
Short Description
This hearty sweet potato cornbread is soft, slightly sweet, and moist with a tender crumb. It’s the perfect companion to soups, stews, chili, or even as a warm snack with butter and honey.
Key Ingredients
- 1 cup mashed cooked sweet potato (about 1 medium, boiled or roasted)
- 1 cup cornmeal (yellow or white)
- 1 cup all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup milk (whole milk or buttermilk for extra tenderness)
- 2 large eggs
- ⅓ cup melted butter (slightly cooled)
- ¼ cup honey (or maple syrup for variation)
Tools Needed
- Large mixing bowls
- Whisk and rubber spatula
- Measuring cups and spoons
- 8×8-inch square pan or 9-inch round pan
- Cooling rack
Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Grease or line your baking pan to prevent sticking.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the cornmeal, flour, baking powder, and salt until well blended.
Step 3: Mix Wet Ingredients
In another bowl, whisk the eggs, milk, melted butter, honey, and mashed sweet potato until smooth and evenly combined.
Step 4: Bring the Batter Together
Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined—do not overmix, as that can make the bread tough. The batter should be thick but pourable.
Step 5: Bake the Cornbread
Spread the batter evenly into the prepared pan. Bake for 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Step 6: Cool and Serve
Let the cornbread cool in the pan for 10 minutes before slicing. Serve warm with butter, honey, or your favorite toppings.
Troubleshooting Tips:
If the batter feels too stiff, add 1–2 tablespoons more milk to loosen it slightly.
If the edges brown too quickly, tent the pan lightly with foil during the last 5 minutes of baking.
Why You’ll Love This Recipe
Moist and Flavorful: Sweet potato adds natural sweetness and keeps the bread soft.
Versatile Side Dish: Pairs well with soups, stews, or a simple pat of butter.
Easy to Make: Simple ingredients and minimal prep time.
Kid-Friendly: Naturally sweet flavor makes it a hit with kids.
Nutrient Boost: Sweet potatoes bring fiber, vitamins, and a warm color to the bread.
Mistakes to Avoid & Solutions
Overmixing the Batter: This can create a dense loaf. Stir gently until just combined.
Not Measuring Sweet Potato Properly: Too much sweet potato can make the bread heavy. Stick to 1 cup mashed and packed.
Skipping the Grease or Liner: The bread may stick to the pan if not properly greased.
Underbaking: If the center is still wet, give it another 5 minutes and check again with a toothpick.
Using Hot Butter: Hot butter can scramble the eggs—let it cool slightly before adding.
Serving and Pairing Suggestions
Serve warm with butter and honey for a cozy snack.
Pair with hearty chili, beef stew, or roasted chicken for dinner.
Cut into small squares for potlucks or holiday buffets.
Enjoy at breakfast with a drizzle of maple syrup and a side of scrambled eggs.
Storage and Reheating Tips
Room Temperature: Store cooled cornbread in an airtight container for up to 2 days.
Refrigerator: For longer storage, refrigerate for up to 5 days.
Freezer: Wrap tightly in foil and place in a freezer bag for up to 2 months. Thaw overnight in the fridge.
Reheating: Warm slices in a 300°F oven for 5–8 minutes or microwave for 15–20 seconds with a damp paper towel to keep them moist.
FAQs
1. Can I use canned sweet potatoes?
Yes, just drain well and mash until smooth before measuring.
2. Can I make this cornbread gluten-free?
Replace the all-purpose flour with a 1:1 gluten-free baking blend.
3. What’s the best milk to use?
Whole milk or buttermilk works best for a tender crumb.
4. Can I reduce the sweetness?
Yes, reduce the honey to 2 tablespoons if you prefer less sweet cornbread.
5. How do I know when it’s done baking?
A toothpick inserted in the center should come out clean, and the top will be golden brown.
Tips & Tricks
Roast the sweet potato instead of boiling for a deeper flavor.
For a richer taste, use buttermilk in place of regular milk.
Sprinkle the top with a little coarse cornmeal before baking for extra texture.
Use a cast-iron skillet for crispier edges and even baking.
Recipe Variations
Savory Jalapeño Cheddar: Stir in ½ cup shredded cheddar cheese and 1–2 tablespoons finely chopped jalapeños for a spicy twist.
Maple Pecan Delight: Swap honey for maple syrup and sprinkle ¼ cup chopped pecans on top before baking.
Herbed Cornbread: Add 1 tablespoon chopped fresh rosemary or thyme to the batter for a fragrant, savory bread.
Cranberry Orange: Mix in ½ cup dried cranberries and 1 teaspoon orange zest for a sweet holiday version.
Final Thoughts
The combination of sweet potato and cornmeal feels both humble and special, bridging tradition and creativity. I love how it fills the kitchen with a warm, nutty aroma that makes everyone wander in to ask when it’s ready.
Baking this bread has become a small tradition before family dinners, church gatherings, and even quiet Sunday afternoons at home. It’s a recipe that invites you to slow down, savor the process, and share a slice of something made with care. I hope it brings the same comfort and delight to your table as it has to mine over the years.
Sweet Potato Cornbread
Ingredients
- 1 cup mashed cooked sweet potato about 1 medium, boiled or roasted
- 1 cup cornmeal yellow or white
- 1 cup all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup milk whole milk or buttermilk for extra tenderness
- 2 large eggs
- ⅓ cup melted butter slightly cooled
- ¼ cup honey or maple syrup for variation
Instructions
- Preheat the oven to 375°F (190°C) and grease or line the baking pan.
- Whisk cornmeal, flour, baking powder, and salt in a large bowl.
- In another bowl, whisk eggs, milk, melted butter, honey, and mashed sweet potato until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined.
- Spread the batter evenly into the pan and bake for 25–30 minutes, until golden and a toothpick comes out clean.
- Cool in the pan for 10 minutes, then slice and serve warm with butter, honey, or toppings of choice.
