This Sweet Potato Cornbread recipe is a moist, delicious mix between golden buttery cornbread and creamy sweet potato pie. Ready in less than an hour, this cornbread is super easy to make as the perfect side to a holiday dinner or a casual weeknight meal.
I can't imagine southern comfort food without either a classic cornbread recipe or sweet potato pie. Just imagine the joy I felt when I combined them but and took traditional cornbread up a notch!
To up the ante, I made a delicious cinnamon honey butter to go with it and it. was. so. GOOD! It's the perfect side dish for Thanksgiving, so be sure to save this recipe for the holiday season.
If you love southern cornbread and sweet potatoes, then this brown sugar Sweet Potato Cornbread is definitely for you! It's rounded out with warm spices and the sweet potatoes give it a slightly sweet flavor that's so really delightful.
The texture of this cornbread is so moist and soft but with crispy edges - we don't do dry cornbread around here!
Skip the box of Jiffy because this homemade Sweet Potato Cornbread is simply delectable! In addition, I added a shortcut by using sweet potato mash instead of roasted sweet potatoes and the final product is soft and flavorful. You only need a few simple ingredients to make this dish. Served fresh from the oven with some butter and maple syrup, you'll be reaching for seconds soon enough!
Sour cream: This add delicious flavor and moisture to the cornbread.
Butter: It should be melted but not scorching hot. We don't want to cook the eggs!
Vegetable oil - this gives the cornbread a moist, fluffy texture that's to die for.
Brown sugar and sugar: For moisture and an enriched sweetness, add this.
Vanilla extract: It brings out all the other flavors.
Spices: I brought in classic spices like ground cinnamon and nutmeg. You can also use my pumpkin pie spice for this recipe to really get those warm Fall flavors.
Large Eggs: Make sure they are at room temperature.
Sweet potato puree: The base of your flavor, this gives the cornbread that sweet potato flavor. You can use whole sweet potatoes and make mashed sweet potatoes to use in this recipe, but using the puree is so much faster!
Flour: All-purpose flour works best.
Yellow Cornmeal: This course, fine flour results in the perfect texture and is necessary to make cornbread. You can also use white cornmeal if that's what you have on hand.
Baking powder & baking soda: These add structure to the cornbread and ensure it rises while baking.
Kosher salt: To bring all of the flavors together.
Be sure to use room temperature eggs, buttermilk, and sour cream. This allows the batter to form without curdling from the difference in temperature.
Pro tip: if using actual sweet potatoes for this recipe, you make sure to remove the stringy fibers before adding to the sweet potato cornbread batter.
How to Make Sweet Potato Cornbread
Preheat the oven to 350 degrees F.
Mix the Wet Ingredients
In a large mixing bowl, whisk buttermilk, sour cream, melted butter, vegetable oil, brown sugar, and sugar. Whisk everything together and then add vanilla extract and eggs and whisk in sweet potato puree.
Add the Dry Ingredients
In a separate bowl, combine cornmeal, flour, baking powder, baking soda, and salt. Fold cornmeal mixture into the wet ingredients.
Bake Sweet Potato Cornbread
Spray a 10-inch cast iron skillet or a 10-inch round baking pan with nonstick baking spray and add batter. Bake for 35-40 minutes, until a toothpick comes out clean.
Allow cornbread to cool for 10 minutes. Brush the top of the cornbread with additional butter and let it melt into the bread. Enjoy!
What to Eat with Sweet Potato Cornbread
Although this cornbread is sweeter than your classic recipe, it's still an ideal side for dinner. It would pair well with a savory side. Here are some ideas:
Are you enjoying it as a snack? Serve this with elevated compound butter like honey butter or peach bourbon butter.
Cornbread Muffins: Simply pour the cornbread batter into a muffin pan. They should only take 25-30 minutes to bake.
Vegan: Use almond milk and vegan butter instead of buttermilk and regular butter to make vegan sweet potato cornbread.
Gluten-Free: Make gluten-free sweet potato cornbread by using gluten-free flour.
Why is my cornbread so dry and crumbly?
Prevent crumbly cornbread by making sure to accurately measure the flour, cornmeal, and butter (yes, you can use too much in the batter) so that the cornbread isn't too crumbly. Avoid overmixing the batter so the cornbread doesn't become dens Also, be sure not to overcook it.
What can be added to cornbread mix?
You can add bacon, or better yet candied bacon, actual corn, jalapenos, sausages - the options are limitless!
How should I store leftovers?
After the cornbread has completely cooled, place it in an airtight container and store it in the fridge for up to one week. If you want it to last longer, place it in the freezer. When you are ready to enjoy it, reheat it in the microwave or let it sit out and get to room temperature.
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This Sweet Potato Cornbread recipe is a moist, delicious mix between golden buttery cornbread and creamy sweet potato pie.
Prep Time: 5mins
Cook Time: 40mins
Cooling Time 10mins
½cupSweet potato puree
Preheat oven to 400 degrees F. In a large bowl, whisk together buttermilk, sour cream, melted butter, vegetable oil, brown sugar, and sugar. Whisk everything together and then add vanilla extract and eggs and whisk in sweet potato puree.
In a separate bowl, whisk together flour, cornmeal, cinnamon, nutmeg, baking powder, baking soda, and salt. Fold into the wet ingredients.
Spray a 10-inch cast iron skillet or a 10 inch round baking pan with nonstick baking spray and add batter. Bake for 30-35 minutes, until a toothpick comes out clean.
Allow cornbread to cool for 10 minutes. Brush the top of the cornbread with additional butter and allow it to melt into the bread. Enjoy!
I made this cornbread for a group of friends and it came out perfectly moist and delicious. It got so many rave reviews. I didn’t have a 10-inch cast iron skillet or round baking pan available, so I baked this cornbread in a 7x11 rectangular baking dish and it was done in about 25 minutes. This was my first time making cornbread from scratch and I will be definitely using this recipe again and again. Thanks!
Hi Melvin! Thanks so much for your review, I'm SO happy that you enjoyed it! Happy New Year!
At what point do you add the nutmeg and cinnamon? This isn’t mentioned the recipe.
Hi, it's mentioned in step two. I hope that helps, thank you!
What can you use instead of sour cream? Buttermilk?can you use more than 1/2 cup of sweet potatoes?
You can use full fat greek yogurt in place of sour cream. I would not use more than a 1/2 cup of sweet potatoes, it'll make the cornbread doughy.