Sweet Potato Cornbread

If you love the classic taste of cornbread but want a little extra sweetness and moisture, this Sweet Potato Cornbread is the perfect recipe! It’s soft, slightly sweet, and has a warm, cozy flavor that pairs beautifully with soups, stews, or even as a snack with a drizzle of honey.

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Why You’ll Love This Recipe

• Moist & Flavorful – The mashed sweet potatoes keep the cornbread extra soft.
• Perfectly Sweet – A natural sweetness from sweet potatoes and a touch of honey.
• Easy to Make – Simple ingredients and minimal prep time.
• Pairs Well with Everything – Great with chili, BBQ, or even breakfast.

Ingredients You’ll Need

• Sweet Potato (1 cup, mashed) – Adds natural sweetness and moisture.
• Cornmeal (1 cup) – The key to that classic cornbread texture.
• All-Purpose Flour (1 cup) – Balances the texture for a soft crumb.
• Baking Powder (1 tbsp) – Helps the cornbread rise.
• Salt (½ tsp) – Enhances the flavor.
• Ground Cinnamon (½ tsp, optional) – Adds warmth to the bread.
• Eggs (2 large) – Helps bind the batter together.
• Milk (¾ cup) – Keeps the batter smooth and creamy.
• Butter (¼ cup, melted) – Adds richness and flavor.
• Honey (¼ cup) – A natural sweetener for a perfect touch of sweetness.
• Vanilla Extract (1 tsp, optional) – Enhances the overall flavor.

Tools You’ll Need

• Large mixing bowl
• Whisk
• 8×8-inch baking dish
• Oven

How to Make Sweet Potato Cornbread

Step 1: Prepare the Sweet Potato

• Preheat your oven to 375°F (190°C).
• Peel and dice a medium sweet potato. Boil or microwave until tender, then mash until smooth.

Step 2: Mix Dry Ingredients

• In a large mixing bowl, whisk together cornmeal, flour, baking powder, salt, and cinnamon (if using).

Step 3: Combine Wet Ingredients

• In a separate bowl, whisk eggs, milk, melted butter, honey, vanilla, and mashed sweet potato until smooth.

Step 4: Make the Batter

• Gradually pour the wet ingredients into the dry ingredients, stirring gently until combined. Avoid overmixing.

Step 5: Bake the Cornbread

• Pour the batter into a greased 8×8-inch baking dish.
• Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Cool & Serve

• Let the cornbread cool for about 10 minutes before slicing. Serve warm with butter or honey.

What to Serve with Sweet Potato Cornbread

• A bowl of warm chili or stew.
• BBQ chicken or ribs.
• A side of scrambled eggs for breakfast.
• A drizzle of maple syrup or honey for a sweet treat.

Tips for Perfect Cornbread

• Use Fresh Sweet Potatoes – They add the best flavor and moisture.
• Don’t Overmix – Stir just until combined to keep it soft.
• For Extra Flavor – Try adding a pinch of nutmeg or a handful of chopped pecans.

Storing and Reheating

• Store in an airtight container at room temperature for up to 3 days.
• Refrigerate for up to a week.
• Freeze slices for up to 2 months. Thaw and warm in the oven or microwave before serving.

Frequently Asked Questions

Can I use canned sweet potatoes?
Yes! Just make sure to drain and mash them well.

Can I make this gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free flour blend.

Can I use a muffin tin instead?
Yes! Just bake at the same temperature for about 15-18 minutes.

Conclusion

This Sweet Potato Cornbread is the perfect twist on a classic, adding moisture, sweetness, and a bit of warmth to every bite. Whether you serve it alongside a hearty meal or enjoy it on its own, this is one recipe you’ll keep coming back to!

Don’t forget to leave a review and share your photos on Pinterest!

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 220 | Protein: 4g | Carbohydrates: 35g | Fat: 8g | Fiber: 2g | Sodium: 200mg

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