Sweet Potato Cornbread: A Delicious Twist on a Southern Favorite!

Photo byAngie Bright

Homemade Sweet Potato Cornbread Recipe: A Warm, Comforting Classic

Nothing says comfort quite like a warm slice of cornbread fresh from the oven. But why settle for ordinary when you can elevate this Southern classic with the rich flavor of sweet potatoes? Sweet Potato Cornbread adds a delicious twist, blending the earthy sweetness of mashed sweet potatoes with the rustic texture of traditional cornbread. It’s perfect for family dinners, holiday gatherings, or as a cozy side dish for any meal. Let’s dive into how you can make this mouthwatering dish at home.

The combination of sweet potatoes and cornbread isn’t just about taste—it’s also about texture. The mashed sweet potatoes add a moistness to the bread, making each bite tender yet still hearty enough to hold its shape. It’s lightly sweet, but not overpowering, making it an excellent complement to savory dishes like roasted meats, soups, or chili. Whether you're looking to impress at a potluck or just want something extra special to pair with your dinner, this Sweet Potato Cornbread is sure to be a hit.

Recipe: Homemade Sweet Potato Cornbread

Ingredients:

• 1 cup mashed sweet potatoes (cooked)
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/4 cup vegetable oil
• 2 large eggs

Instructions:

1. Preheat the Oven
   Start by preheating your oven to 400°F (200°C). Grease an 8x8-inch baking dish to prevent the cornbread from sticking.
2. Mix the Dry Ingredients
   In a large bowl, combine 1 cup of cornmeal, 1 cup of all-purpose flour, 1/4 cup of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Stir everything together to evenly distribute the dry ingredients.
3. Combine the Wet Ingredients
   In another bowl, whisk together 1 cup of mashed sweet potatoes, 1 cup of milk, 1/4 cup of vegetable oil, and 2 large eggs until the mixture is smooth and well combined. The sweet potatoes should be fully incorporated with the other liquids.
4. Mix Wet and Dry Together
   Slowly pour the wet mixture into the bowl of dry ingredients. Stir just until combined, making sure not to over-mix. Over-mixing can make the cornbread too dense, and we want to keep it light and fluffy.
5. Bake the Cornbread
   Pour the batter into the prepared baking dish, spreading it out evenly. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
6. Serve
   Let the sweet potato cornbread cool slightly before slicing it into squares. Serve warm, either on its own or alongside your favorite savory dishes.

Enjoying Sweet Potato Cornbread

There’s nothing quite like homemade sweet potato cornbread fresh from the oven. The blend of flavors is rich yet subtle, with the sweet potatoes adding an extra depth that balances beautifully with the cornmeal. Whether you serve it with a drizzle of honey butter, enjoy it as a side for hearty meals like BBQ, or use it to soak up the last bit of stew from your plate, this recipe will quickly become a favorite in your household.

This recipe is versatile, too. You can add a bit of cinnamon or nutmeg for an extra layer of warmth, or toss in some shredded cheese for a savory twist. No matter how you customize it, homemade sweet potato cornbread is a dish that’s sure to bring warmth and comfort to any table.

Sources for the Recipe:

1. Allrecipes: Sweet Potato Cornbread
2. Taste of Home: Sweet Potato Cornbread Recipe
3. The Spruce Eats: Homemade Cornbread with Sweet Potatoes
4. Southern Living: Sweet Potato Cornbread