Sweet Potato Cornbread
Warm, crumbly, and slightly sweet, this cozy sweet potato cornbread uses cornmeal, flour, baked sweet potato, and tangy buttermilk. Perfect with butter, honey, or alongside any comforting meal.
9
slices
Ingredients
Dry Ingredients
- 1 cup (140 g) yellow cornmeal medium or fine grind
- 1 cup (125 g) all-purpose flour
- 1/3 cup (67 g) light brown sugar packed
- 2 tsp (8 g) baking powder
- 1/2 tsp (3 g) baking soda
- 1 tsp (2 g) pumpkin pie spice
- 1/2 tsp (3 g) salt
Wet Ingredients
- 2 large eggs room temperature
- 1 cup (225 g) mashed roasted sweet potato about 1 medium-large sweet potato
- 3/4 cup (180 ml) buttermilk well-shaken
- 1/2 cup (120 g) sour cream or full-fat Greek yogurt
- 6 tbsp (85 g) unsalted butter melted and cooled slightly
Equipment
- Mixing bowls
- Whisk
- Rubber spatula
- 9-inch cast iron skillet or 8x8-inch baking dish
- Measuring cups and spoons
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9-inch cast iron skillet or an 8x8-inch baking dish with butter or nonstick spray.
- In a large mixing bowl, whisk together the cornmeal, flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt until well combined.
- In a separate medium bowl, whisk the eggs until just combined. Stir in the mashed sweet potato, buttermilk, sour cream, and melted butter until smooth.
- Pour the wet mixture into the dry ingredients. Gently fold together with a rubber spatula until no dry pockets remain. Do not over-mix; a few small lumps are fine.
- Transfer the batter to your prepared skillet or baking dish and smooth the top.
- Bake for 25–30 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
- Let cool for at least 15 minutes before slicing. Serve warm with butter, honey, or as desired.
Notes
Leftovers can be wrapped and stored in the fridge for up to 4 days, or in the freezer for up to 2 months. Try substituting maple syrup for brown sugar, yogurt for sour cream, or pumpkin for sweet potato. Toss in nuts, cranberries, bacon, or green onions for fun variations!
Nutrition
Calories: 245kcal | Carbohydrates: 34g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 56mg | Sodium: 347mg | Potassium: 167mg | Fiber: 2g | Sugar: 9g | Vitamin A: 5424IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 1.2mg