Name: Sweet Potato Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup cooked mashed sweet potato (about 1 medium sweet potato); 1 cup cornmeal; 1/2 cup all-purpose flour; 1/4 cup brown sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1 cup buttermilk; 2 large eggs; 1/4 cup melted butter or oil; 1 teaspoon vanilla extract

This sweet potato cornbread is moist, tender, and naturally sweet. By combining creamy mashed sweet potatoes with golden cornmeal, I created a comforting side that fits perfectly with any meal. It has a delicate crumb and just the right touch of warmth from cinnamon and nutmeg, making it a cozy treat especially during cooler months.

Ingredients

1 cup cooked mashed sweet potato (about 1 medium sweet potato)

1 cup cornmeal

1/2 cup all-purpose flour

1/4 cup brown sugar

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 cup buttermilk

2 large eggs

1/4 cup melted butter or oil

1 teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 375°F (190°C). Grease an 8×8-inch baking dish or line it with parchment paper.

In a large bowl, whisk together the cornmeal, flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.

In another bowl, combine the mashed sweet potato, buttermilk, eggs, melted butter, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and gently stir until just combined. I make sure not to overmix to keep the bread tender.

Pour the batter into the prepared pan and smooth the top with a spatula.

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean and the top is golden brown.

Let it cool slightly before slicing. I enjoy it warm, spread with a little butter or honey.

Servings and timing

This recipe makes about 9 servings.

Prep time: 15 minutes

Cooking time: 30 minutes

Total time: 45 minutes

Variations

For a dairy-free option, I swap the buttermilk with almond milk mixed with a teaspoon of lemon juice or vinegar.

Adding a handful of corn kernels or chopped jalapeños gives a nice texture and a bit of kick.

To make it vegan, I use flax eggs (ground flaxseed mixed with water) and coconut oil instead of butter.

Mixing in some shredded cheddar cheese adds a savory layer to this slightly sweet bread.

For a richer flavor, I sometimes replace half the brown sugar with maple syrup or honey.

Storage/reheating

I store leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, it freezes well—just wrap it tightly and thaw before reheating. To reheat, I pop a slice in the microwave for 20-30 seconds or warm it in a toaster oven to bring back that fresh-baked texture.

FAQs

Can I use regular potatoes instead of sweet potatoes?

Regular potatoes don’t have the same natural sweetness and moisture, so the texture and flavor will be different. I recommend sticking to sweet potatoes for this recipe.

What if I don’t have buttermilk?

I usually make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes before using.

Can I make this gluten-free?

Yes, you can replace the all-purpose flour with a gluten-free flour blend. Just make sure the blend contains xanthan gum or another binder to help with texture.

How do I store leftover cornbread?

Keep it in an airtight container at room temperature for a couple of days or freeze it for up to 3 months.

Can I make this recipe ahead of time?

Absolutely! I often prepare the batter in advance and keep it covered in the fridge for up to 24 hours before baking.

Conclusion

I find this sweet potato cornbread a delicious and comforting side that’s easy to whip up any time. Its natural sweetness and warm spices make it a standout addition to meals, especially when I want something a little different but still classic. Whether for a casual dinner or a festive holiday spread, this recipe never disappoints.