A Cozy Southern Classic with a Sweet Twist
There’s something so heartwarming about a slice of cornbread fresh from the oven—but this Sweet Potato Cornbread takes it to another level. The natural sweetness and moisture of mashed sweet potatoes add a soft, tender texture and a hint of spice that makes each bite taste like autumn comfort. It’s perfect alongside chili, roasted meats, or even on its own with a drizzle of honey. I love how the kitchen fills with that buttery, cinnamon-sweet aroma as it bakes—it’s pure Southern comfort in every slice.
What You’ll Need to Make This Sweet Potato Cornbread
The beauty of this recipe is that it uses simple, familiar ingredients but delivers a bakery-quality result. Be sure your eggs and buttermilk are at room temperature to keep the texture fluffy and moist.
Ingredients:
- 1¼ cups yellow cornmeal
- ¾ cup plain white flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ⅛–¼ teaspoon ground cloves
- ⅛–¼ teaspoon ground nutmeg
- ½ cup white sugar
- ¼ cup packed light brown sugar
- 1 cup mashed sweet potatoes (cooked and cooled)
- 2 room temperature eggs
- 1 room temperature egg yolk
- 2 tablespoons cooking oil
- ½ cup melted butter
- ¼ teaspoon vanilla extract
- 1 cup buttermilk
- Optional: a few drops of orange food coloring for a golden hue
Glaze:
- 4 tablespoons melted butter
- 2 tablespoons packed light brown sugar
- 2 tablespoons honey
- Pinch of salt
- Pinch of ground cinnamon
Preparing the Sweet Potatoes
You can use leftover baked or boiled sweet potatoes for this recipe. If starting from scratch, peel and cut your sweet potatoes into chunks, then boil or roast them until tender. Mash them until smooth and let them cool before adding to your batter. The texture should be creamy, not watery—this ensures your cornbread stays soft but never soggy.
Mixing the Dry Ingredients
In a large mixing bowl, whisk together the cornmeal, flour, baking powder, salt, baking soda, and all those warm spices—cinnamon, cloves, and nutmeg. Add both sugars and whisk until everything is evenly distributed. I love how the mixture already smells like fall before it even hits the oven.
Combining the Wet Ingredients
In another bowl, combine the mashed sweet potatoes with the eggs, egg yolk, melted butter, oil, vanilla, and buttermilk. Stir until the mixture is completely smooth. The batter should have a thick, creamy consistency. If you’d like that classic deep orange look, add a few drops of food coloring here.
Bringing the Batter Together
Gradually pour the dry mixture into the wet ingredients, stirring gently with a wooden spoon or spatula. Avoid overmixing—just fold until no streaks of flour remain. Overworking the batter can make your cornbread dense rather than tender.
Pour the batter evenly into a lightly buttered 8-inch glass baking dish, smoothing the top with a spatula.
Baking for Perfect Texture
Preheat your oven to 400°F (200°C) and place the dish on the middle rack. Bake uncovered for about 20 minutes, then loosely cover the top with foil to prevent over-browning. Continue baking for another 20 minutes, or until a toothpick inserted in the center comes out clean.
You’ll know it’s ready when the edges are golden and the center feels springy to the touch. The smell alone will make it hard to wait!
Making the Buttery Glaze
While your cornbread finishes baking, whisk together the melted butter, brown sugar, honey, a pinch of salt, and a touch of cinnamon. Do this while the butter is still warm so the sugar dissolves fully, forming a smooth, glossy glaze.
Finishing Touches – Glazing and Serving
As soon as the cornbread comes out of the oven, brush the hot surface generously with the glaze. Let it soak in, then go over it a few more times for a beautiful, shiny finish. This step adds incredible flavor and keeps the cornbread moist even after cooling.
Allow it to rest for about 10 minutes before slicing. Serve it warm—it’s soft, fragrant, and just a little sticky from the glaze. I like to enjoy a piece with a pat of butter melting on top or a spoonful of honey.
Storing and Reheating
If you have leftovers, store them in an airtight container at room temperature for up to two days, or refrigerate for up to five. To reheat, wrap slices in foil and warm them in a 300°F oven for about 10 minutes. The texture and flavor will come right back to life.
Fun Twists and Add-ins
You can easily customize this cornbread. Add a handful of chopped pecans for crunch, or a sprinkle of shredded coconut for extra sweetness. For a savory spin, reduce the sugar slightly and stir in a bit of shredded cheddar or diced jalapeños. Each version has its own charm.
Nutrition Snapshot
This Sweet Potato Cornbread is rich in beta-carotene from the sweet potatoes, and though it’s indulgent, it offers wholesome comfort in moderation. Each serving provides a mix of complex carbs, a touch of natural sweetness, and that cozy, homemade satisfaction that’s hard to beat.
Common Questions About Sweet Potato Cornbread
Can I use canned sweet potatoes or yams?
Yes, just drain and mash them well before using. Avoid sweetened canned yams—they’ll make the batter too sugary.
Why is my cornbread dry?
It may have baked too long or the batter was overmixed. Keep an eye on the baking time and use room-temperature wet ingredients for the best texture.
Can I make this ahead?
Absolutely! Bake it a day ahead and warm it just before serving. The glaze helps keep it moist.
Can I use milk instead of buttermilk?
You can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
What’s the best way to serve it?
It’s delicious with a pat of salted butter, a drizzle of honey, or even a little maple syrup on top. It pairs beautifully with hearty soups or chili.
This Easy Sweet Potato Cornbread is one of those recipes that feels both nostalgic and new every time you make it. The mix of warm spices, buttery glaze, and tender crumb will make it a family favorite in no time.
