Sweet Potato Cornbread

Cornbread is a cherished staple that has graced tables across the Southern United States for generations. Its warm, comforting texture and subtly sweet flavor make it a beloved companion to hearty dishes like chili, fried chicken, and collard greens. However, as food enthusiasts and home cooks explore new ways to elevate traditional recipes, sweet potato cornbread has emerged as a delightful twist that both honors the classic and introduces a wealth of flavor and nutrition.

Elevate your meals with this delightful sweet potato cornbread recipe, a wholesome twist on a beloved classic. Combining the natural sweetness of sweet potatoes with traditional cornbread flavors, it’s nutritious, versatile, and perfect for any occasion. Whether as a side dish or a savory snack, this recipe is easy to adapt for gluten-free and vegan diets. Click through to explore the full recipe and bring this comforting dish to your table today!

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Ingredients

1 cup mashed sweet potatoes (about 1 medium-sized sweet potato)

1 cup buttermilk (or dairy-free milk)

2 large eggs

1/4 cup honey (or maple syrup for a vegan option)

1 cup cornmeal

1 cup all-purpose flour (or gluten-free flour)

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup corn kernels (fresh, frozen, or canned)

1/4 teaspoon cayenne pepper (optional, for a kick)

1/4 cup melted butter (or coconut oil for a vegan option)

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C) and grease an 8-inch square baking pan or line it with parchment paper.

Prepare Sweet Potato: Peel and cube the sweet potato. Boil it in water for about 15 minutes until tender. Drain and mash until smooth; set aside to cool slightly.

Mix Wet Ingredients: In a large bowl, whisk together the buttermilk, eggs, honey, melted butter, and mashed sweet potato until well combined.

Combine Dry Ingredients: In a separate bowl, mix the cornmeal, all-purpose flour, baking powder, baking soda, salt, and cayenne pepper (if using).

Combine Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix; a few lumps are okay.

Add Corn: Gently fold in the corn kernels.

Bake: Pour the batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes or until golden and a toothpick inserted in the center comes out clean.

Cool and Serve: Allow the cornbread to cool in the pan for 10 minutes before slicing. Serve warm with butter or your favorite jam.

Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 9 squares