Sweet Potato Cornbread Recipe
There’s something downright irresistible about Sweet Potato Cornbread: that irresistible combination of golden, tender crumb and subtly sweet notes makes it truly unforgettable. This is not your average cornbread — each bite is infused with the creamy richness of real sweet potatoes and that familiar corn flavor you love, but with a little extra depth and a gorgeous orange hue. Whether you’re enjoying it fresh from the oven as a side for chili or elevating your holiday table, this Sweet Potato Cornbread is destined to become your new go-to comfort food.
Ingredients You’ll Need
Gathering your ingredients for Sweet Potato Cornbread is a joy in itself. Each one has a special role, contributing to either the fluffy texture, classic taste, or that signature color. The best part? There’s nothing fancy here—just humble pantry basics, plus a couple of delicious dairy additions and, of course, sweet potatoes.
- Sweet Potatoes: The star of the show, lending natural sweetness, moistness, and beautiful color to the cornbread.
- Unsalted Butter (melted): Adds richness and ensures a velvety crumb throughout your bread.
- Yellow Cornmeal: For classic cornbread flavor and just the right amount of rustic texture.
- All-purpose Flour: Balances the cornmeal and sweet potatoes for a soft, sliceable loaf.
- White Sugar: Brightens up the flavors and enhances the sweet potato’s natural sweetness.
- Baking Powder: Essential for lift and a tender, airy texture in your finished bread.
- Kosher Salt: Rounds out the flavors and makes each bite pop.
- Large Eggs: They hold everything together and keep your cornbread lofty, not dense.
- Sour Cream: Adds a slight tang and extra moisture, so each square stays soft for days.
- Buttermilk: Gives the batter its classic tang, helping the crumb stay light and tender.
- Mexican Blend Shredded Cheese: Melts into pockets of gooey savoriness with every bite—irresistible!
How to Make Sweet Potato Cornbread
Step 1: Prep Your Baking Dish
Begin by preheating your oven to 400ºF so that it’s nice and hot when you’re ready to bake. Lightly oil or spray a 9×13 glass baking dish with PAM, making sure to hit all the corners—this ensures your Sweet Potato Cornbread will release beautifully after baking, with no sticking.
Step 2: Cook the Sweet Potatoes
Place your peeled and diced sweet potatoes in a large pot and cover them with water by about two inches. Crank up the heat and bring to a boil; this should only take a few minutes. Once boiling, cook until the potatoes are fork-tender—about 10 minutes. Drain them thoroughly and set aside to cool slightly.
Step 3: Combine the Dry Ingredients
While your potatoes are bubbling away, grab a medium bowl and whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt. Give this dry mix a good blend; you want everything nicely distributed for an even rise and flavor throughout the cornbread.
Step 4: Mash the Sweet Potatoes
Transfer those tender sweet potatoes into a large bowl. Drop in your melted butter, and mash everything together until smooth and largely lump-free—think the texture of creamy mashed potatoes. Allow this mixture to cool for about 5 minutes, so it doesn’t scramble your eggs in the next step.
Step 5: Mix in the Wet Ingredients
To the slightly cooled mashed sweet potatoes, add in the eggs, sour cream, and buttermilk. Stir everything together until you have a beautiful, cohesive batter that’s just begging for its dry ingredient partners.
Step 6: Add the Dry Ingredients to the Wet
With your sweet potato mixture ready, gently stir in the bowl of dry ingredients. Mix until just combined—you want a uniform batter but be careful not to over-mix, as this can make the Sweet Potato Cornbread tough.
Step 7: Fold in the Cheese
Next, sprinkle the shredded Mexican blend cheese over your batter. Fold it in gently until you see lovely streaks of cheese throughout; don’t worry if some little pockets remain. These will become delightful bursts of cheesy flavor as the cornbread bakes.
Step 8: Bake to Perfection
Spoon your finished batter into the prepared baking dish and smooth the surface with a spatula. Slide it into your preheated oven and bake for 25 to 30 minutes, until the top is puffed, golden, and slightly cracked. For peace of mind, insert a toothpick into the center—if it comes out clean, your Sweet Potato Cornbread is ready! If not, and the top is getting quite brown, tent it with foil and bake for a few more minutes until it passes the toothpick test.
Step 9: Rest and Serve
Once baked, remove the dish from the oven and let it rest for a good 10 to 15 minutes. This gives the crumb time to set, making it easier to slice into neat squares and serve either warm or at room temperature.
How to Serve Sweet Potato Cornbread
Garnishes
A pat of creamy butter melting atop a steaming square is a classic, but don’t stop there! Try a drizzle of honey for extra sweetness or a sprinkle of chopped chives for a savory twist. Even a bit of flaky sea salt over the top can make your Sweet Potato Cornbread truly shine.
Side Dishes
Sweet Potato Cornbread is wonderfully versatile—think of it as a trusty companion to hearty chili, smoky barbecued meats, or a big bowl of greens. It’s also fabulous alongside roasted veggies or as a starchy counterpoint to spicy beans at a potluck.
Creative Ways to Present
Don’t be afraid to get playful with presentation! Cut your Sweet Potato Cornbread into triangles for a Southern-inspired look, or use biscuit cutters for fun shapes at a brunch buffet. You can also try serving cubes on skewers with cheese and charcuterie for a savory appetizer.
Make Ahead and Storage
Storing Leftovers
Any leftover Sweet Potato Cornbread is easy to store—let it cool completely, then wrap tightly or transfer slices to an airtight container. It’ll keep at room temperature for a day or two, or in the fridge for up to four days without losing its tender bite.
Freezing
To freeze, simply wrap individual pieces or the entire cooled slab in plastic wrap and a layer of foil. Tucked into a zip-top freezer bag, your Sweet Potato Cornbread will keep well for up to three months. When a craving hits, just grab and go!
Reheating
For best results, reheat in a 300ºF oven—wrapped in foil for about 10 minutes if you’re working with a big piece, or uncovered for about 5 minutes for slices. The microwave works in a pinch, but a couple of minutes in the oven will restore that just-baked magic.
FAQs
Can I use canned sweet potatoes instead of fresh?
Absolutely! Just be sure to drain and mash them thoroughly before adding. Canned sweet potatoes can be a handy shortcut when you’re in a hurry, but they may yield a slightly softer, sweeter result.
What if I don’t have buttermilk on hand?
No worries—make your own by mixing 3/4 cup regular milk with a teaspoon of lemon juice or white vinegar. Let it sit for five minutes, and you’re good to go. This little step ensures your Sweet Potato Cornbread has that signature tang.
Is it possible to make this recipe gluten-free?
Yes! Substitute a good quality 1:1 gluten-free flour blend for the all-purpose flour, and double-check that all your other ingredients (especially the cornmeal) are certified gluten-free. The results are still deliciously moist.
Can I swap out the cheese or leave it out entirely?
Of course. If you want a lighter or dairy-free version, you can skip the cheese altogether or try another variety, such as sharp cheddar or even pepper jack, for extra kick. The Sweet Potato Cornbread will still be wonderfully soft and flavorful.
What’s the trick for a truly fluffy cornbread?
The secret is not over-mixing once you add the dry ingredients and making sure your baking powder is fresh. This way, your Sweet Potato Cornbread bakes up sky-high, with a tender, melt-in-your-mouth crumb every time.
Final Thoughts
If you’re craving the nostalgia of classic cornbread but want to surprise your table with extra flavor and heart, this Sweet Potato Cornbread is everything you’ve dreamed of. Gather your ingredients, follow a few simple steps, and treat yourself and your loved ones to the golden, cozy goodness you’ll want to bake again and again!
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Sweet Potato Cornbread Recipe
- Total Time: 50 minutes
- Yield: 1 9×13 pan 1x
- Diet: Vegetarian
Description
This Sweet Potato Cornbread recipe combines the sweetness of sweet potatoes with the savory goodness of cornbread, creating a moist and flavorful side dish that is perfect for any meal.
Ingredients
Sweet Potatoes:
- 1 pound sweet potatoes (peeled and diced)
Cornbread Mixture:
- 2 tablespoons unsalted butter (melted)
- 1½ cups yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup white sugar
- 1 tablespoon baking powder
- 1½ teaspoons kosher salt
- 2 large eggs
- ½ cup sour cream
- ¾ cup buttermilk
- 1 cup Mexican blend shredded cheese
Instructions
- Prep your tools. Preheat your oven to 400ºF. Oil a 9×13 glass baking dish with PAM and set aside.
- Cook the sweet potatoes. Place the potatoes in a large pot and cover with water by about 2 inches. Bring to a boil over high heat, then cook until tender, about 10 minutes. Drain and set aside.
- Mix dry ingredients. While the potatoes are cooking, combine the cornmeal, flour, sugar, baking powder, and salt in a medium bowl. Whisk and set aside.
- Mash the potatoes. Place the cooked sweet potatoes in a large bowl. Add the 2 tablespoons of unsalted butter and mash until you have a mashed potato consistency. Let the potatoes cool for about 5 minutes.
- Add wet ingredients. Once the potatoes have cooled, add the eggs, sour cream, and milk. Stir well to combine.
- Add dry ingredients. Add the dry ingredients to the mashed potato mixture and stir until no dry bits of batter are visible.
- Mix in cheese. Add the cheese and mix it in until just combined.
- Bake. Spoon the batter into your prepared baking dish. Bake for 25-30 minutes, until the cornbread is golden and slightly cracked. Check for doneness with a toothpick.
- Finish and serve. Let the cornbread rest before slicing and serving.
Notes
- You can add diced jalapenos for a spicy kick.
- This cornbread pairs well with chili or BBQ dishes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 6g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 65mg
Keywords: Sweet Potato Cornbread, Cornbread Recipe, Sweet Potato Recipe
