Sweet and Savory Bliss: How to Make the Perfect Sweet Potato Cornbread!

Photo byAngie Bright

There’s something heartwarming about the aroma of freshly baked cornbread filling the kitchen. It’s a staple in many homes, offering comfort and a reminder of family meals shared around the table. But when you add sweet potatoes to the mix, the result is even more delightful—a sweet potato cornbread that brings a moist, slightly sweet twist to the traditional version. This dish is perfect for cozy fall evenings or family gatherings and can easily be the star of any meal.

The unique flavor of sweet potatoes pairs wonderfully with the earthy taste of cornmeal, while a touch of cinnamon elevates the overall flavor. This recipe combines the sweetness of mashed sweet potatoes with the traditional texture of cornbread, creating a deliciously moist, tender bread that’s perfect on its own or served alongside hearty soups, stews, or your favorite holiday dishes.

Whether you’re a cornbread connoisseur or trying it for the first time, this sweet potato version will quickly become a favorite. Let’s dive into the recipe so you can bring this warm, comforting dish to your table.

Recipe: Sweet Potato Cornbread

Ingredients:

• 1 cup cooked and mashed sweet potatoes (about 1 medium sweet potato)
• 1 cup cornmeal
• 1 cup all-purpose flour
• ½ cup granulated sugar (adjust to taste)
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup milk
• ½ cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract

Directions:

1. Preheat your oven to 400°F (200°C) and grease a 9-inch square baking dish or cast-iron skillet.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and cinnamon.
3. In another bowl, combine the mashed sweet potatoes, milk, melted butter, eggs, and vanilla extract. Stir until the mixture is smooth and well blended.
4. Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix the batter, as this could result in dense cornbread.
5. Pour the batter into the prepared baking dish or skillet, smoothing the top.
6. Bake in the preheated oven for 20 to 25 minutes, or until the top turns golden brown and a toothpick inserted into the center comes out clean.
7. Allow the cornbread to cool for a few minutes before slicing and serving.

This sweet potato cornbread is best enjoyed warm, with a pat of butter melting into the bread. The natural sweetness from the potatoes, combined with the warmth of cinnamon, gives this bread an irresistible flavor. Serve it alongside chili, barbecue, or as a side at your next family gathering. With its moist texture and unique flavor, this cornbread will leave everyone coming back for seconds!

This sweet potato cornbread isn’t just a recipe, it’s an experience—a comforting, flavorful dish that brings warmth and joy to any meal.

Here are some sources to check for similar Sweet Potato Cornbread recipes and tips:

• Allrecipes
• Food Network
• Southern Living