If you love cornbread with a little flair, this Sweet Potato Cornbread delivers. Lightly sweet and warmly spiced with cinnamon and nutmeg, the mashed sweet potato keeps the crumb tender and moist. Serve it warm with a pat of melted butter and a drizzle of honey for an irresistible side.
This cornbread is especially nice alongside rich, savory dishes — try it with Soul Food Collard Greens to soak up the pot liquor for a classic, comforting combination.
Ingredients for this cornbread recipe
- Yellow cornmeal: Provides the classic cornbread texture. Fine cornmeal works best to avoid grittiness.
- All-purpose flour: Balances the cornmeal and gives structure for a tender bite.
- Baking powder & baking soda: Leavening agents that help create a fluffy crumb.
- Cinnamon & nutmeg: Offer a warm, cozy spice note that complements the sweet potato.
- Dark brown sugar: Adds sweetness with a hint of molasses depth.
- Buttermilk: Keeps the cornbread moist and contributes a subtle tang.
- Egg: Binds the batter and helps with structure.
- Melted butter: Adds richness and flavor throughout.
- Mashed sweet potato: Gives the cornbread moisture and natural sweetness.
The full recipe with exact measurements appears below in the recipe card.
Recipe Tip
Don’t overmix the batter — mix until the ingredients are combined but still slightly lumpy. Let the batter rest 5–10 minutes before transferring it to the baking dish to help the texture set.
Commonly Asked Questions
Yes. Drain them well before mashing; excess liquid can make the batter too wet and affect texture.
Absolutely. Bake the cornbread the day before and reheat in a 300°F oven for about 10 minutes to warm it through and revive the crust.
This bread pairs well with chili, soups, braised greens, or a holiday meal. It’s also delicious simply brushed with butter and honey.
Check out more holiday recipes =)
Corn Casserole
Deviled Eggs Recipe
Southern Green Beans and Potatoes
Honey Glazed Carrots
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Sweet Potato Cornbread
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Ingredients
- ¾ c yellow cornmeal
- ½ c all purpose flour
- ¾ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp cinnamon
- ½ c dark brown sugar
- ⅛ tsp nutmeg
- ¾ c buttermilk room temp
- 1 large egg room temperature, whisked
- ¼ c unsalted butter melted
- ½ c sweet potato mashed
Instructions
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Preheat the oven to 400°F.
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In a bowl, whisk together the dry ingredients: cornmeal, flour, baking powder, baking soda, cinnamon, nutmeg, and brown sugar.
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In a separate bowl, combine the buttermilk, egg, melted butter, and mashed sweet potato until smooth.
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Gradually add the wet mixture to the dry ingredients and stir until just combined. A few small lumps are fine — avoid overmixing. Let the batter rest at room temperature for 5–10 minutes.
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Grease a 1.5‑quart baking dish with butter. Pour the batter into the dish and smooth the top.
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Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean or with only dry crumbs attached.
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Remove from the oven and brush with melted butter and honey if desired. Let cool slightly, then remove from the dish and slice into even pieces.
Video
Notes
This is a small-batch recipe designed for a 1.5‑quart baking dish or a small loaf pan. Using a much larger pan will produce a thinner cornbread and alter the baking time and texture.
Nutrition
Nutrition information is an approximation and should be used as a guide.
Additional Info
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