Sweet Potato Cornbread Recipe
This sweet potato cornbread combines mashes sweet potato, fragrant spices, tangy buttermilk, and just enough butter for a flavorful fall side dish. Be sure to review my pro tips for the best results!
Servings: 8 slices
Calories: 427kcal
Ingredients
- 1½ cup buttermilk - at room temperature
- 2 eggs - at room temperature
- 1 large sweet potato - peeled and cut into 1-inch pieces, see notes
- 1¾ cup yellow cornmeal - fine to medium grind
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg - optional
- ½ cup brown sugar
- ½ cup melted butter - plus more for greasing the pan
Instructions
- Bring to room temperature: Remove the eggs and buttermilk from the refrigerator and let them come to room temperature while you prepare the sweet potatoes.
- Cook the sweet potatoes: Add the cubed sweet potatoes to a medium saucepan, cover with water, and bring to a boil over high heat. Cook for about 15 minutes, or until fork-tender.
- Drain and mash: Drain the water and mash the sweet potatoes in the pot until smooth. If the sweet potatoes are extra stringy, transfer to a blender or food processor and puree until smooth. Measure 1 cup of mashed sweet potato and set aside to cool slightly.
- Preheat your oven to 350°F (177°C).
- Mix the dry ingredients: In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix the wet ingredients: In a separate bowl, whisk together the buttermilk, eggs, brown sugar, melted butter, and 1 cup of mashed sweet potato until smooth and well combined.
- Heat the baking pan: Place a 5x8-inch or 9x13-inch baking pan in the preheated oven for 3–5 minutes, or until the pan is hot.
- Combine: As the pan heats, add the dry ingredients to the wet ingredients and fold gently until just combined. Do not over mix.
- Grease the baking pan: Carefully remove the pan from the oven and add the 1-2 tablespoons of butter. Carefully swirl to coat the bottom of the pan with the butter as it melts. Once the pan is coated, pour the batter into the prepared pan and spread evenly.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. (If using a 9x13-inch pan, begin checking for doneness around 30–35 minutes.)
- Cool and serve: Let the cornbread rest for 10 minutes before slicing. Serve warm with whipped honey butter, if desired.
Notes
- Link to my whipped honey butter.
- This recipe can be made with canned sweet potato purée or squash purée, including pumpkin, butternut squash, kabocha squash, or even roasted acorn squash.
- If you don’t have any buttermilk, it’s easy to make your own: Combine 1 ½ cups milk + 1 ½ tablespoons lemon juice or vinegar, and let sit 5 to 10 minutes.
- Brown sugar can be substituted for white sugar, maple syrup, or even honey
- You can make this in a 10-inch cast iron skillet. Bake for 35-40 minutes.
- Storage: Store room temperature for up to 2 days, in the refrigerator for up to one week, or freeze for up to two month. Cool and wrap in plastic wrap, then transfer to an airtight container.
Nutrition
Calories: 427kcal | Carbohydrates: 62g | Protein: 9g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 76mg | Sodium: 398mg | Potassium: 522mg | Fiber: 5g | Sugar: 18g | Vitamin A: 6518IU | Vitamin C: 1mg | Calcium: 156mg | Iron: 2mg
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