This sweet potato cornbread is a sweet and delicious fall-time twist on a popular classic side dish we all know and love. Packed with mashed sweet potato, brown sugar, and warm spices, this cornbread is loaded with all your favorite fall flavors. Of course, this dish is perfect for the holidays, but it is so versatile that you can easily enjoy it for any occasion.
This sweet potato cornbread pairs well with all of your holiday favorites. It will taste great on your plate next to some oven-roasted turkey, yellow mashed potatoes, and fresh green bean casserole. Enjoy!
Jump to:
When the fall season hits, it just puts me in the mood to revamp some of my favorite classic recipes by adding in some tasty fall touches. Check out my other sweet potato Thanksgiving recipes for even more fun ideas.
This sweet potato cornbread is such a delicious variation that you'll want to start serving it at every fall and winter get-together. Plus, it uses a simple one-bowl method, so you'll have minimal cleanup once you're done.
Whether you're a pro at hosting Thanksgiving dinner and holiday parties or giving it a try for the first time this year, you're sure to find my ultimate guide to planning Thanksgiving a help! Don't forget to safely thaw your holiday turkey early, too!
🥘 Ingredients
No hard-to-find ingredients here, just a bunch of baking staples and some sweet potatoes. I recommend adding the optional pumpkin pie spice.
- Cornmeal - 1¼ cups of cornmeal. If using self-rising cornmeal, you will only need about ½ a teaspoon of baking powder and ½ a teaspoon of baking soda.
- Flour - 1 cup of all-purpose flour.
- Baking Powder - 1½ teaspoons of baking powder (unless you are using self-rising cornmeal, then you'll only need ½ teaspoon).
- Baking Soda - 1 teaspoon of baking soda (or ½ teaspoon if using self-rising cornmeal).
- Salt - ¾ teaspoon of salt.
- Brown Sugar - ½ cup of light brown sugar, packed. You can use dark brown sugar as well, but it will give more of a molasses flavor.
- Pumpkin Pie Spice (optional) - 2½ teaspoons of pumpkin pie spice for extra fall flavor, if desired.
- Mashed Sweet Potato - 1 cup of mashed sweet potatoes. This will take about 2 medium-sized sweet potatoes.
- Milk - 1 cup of whole milk.
- Butter - ½ cup of butter that has been melted.
- Eggs - 2 eggs that are lightly beaten.
- Vanilla - 1 teaspoon of vanilla extract.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Sweet Potato Cornbread
This beginner-friendly recipe can be whipped up in no time.
You will need a large mixing bowl, an 8x8 baking dish, and measuring spoons to start.
This recipe will make an 8x8 dish of cornbread that can be cut into 12 servings.
- Preheat. Preheat your oven to 375°F (190°C) and lightly grease an 8x8 baking dish.
- Mix dry ingredients. In a large mixing bowl, combine 1¼ cup of cornmeal, 1 cup of flour, 1½ teaspoons of baking powder, 1 teaspoon of baking soda, ¾ teaspoon of salt, ½ cup of light brown sugar, and optional 2½ teaspoons of pumpkin pie spice if using. Whisk until evenly distributed.
- Add sweet potatoes. Fold in 1 cup of mashed sweet potato. Mix until mostly combined, then form a well in the center of the flour/sweet potato mixture.
- Incorporate wet ingredients. Add 1 cup of whole milk, ½ cup of melted butter, 2 beaten eggs, and 1 teaspoon of vanilla extract to the well. Beat the mixture until smooth then stop. Be careful not to over-mix the cornbread batter.
- Bake. Pour the batter into your prepared baking dish and place it on the center of the middle rack in your oven. Bake at 375°F (190°C) for 25 minutes, or until a toothpick inserted into the center of the cornbread comes out almost clean with just a few moist crumbs.
- Serve. Remove from the oven and allow to cool slightly before you cut into squares to serve warm.
💭 Angela's Pro Tips & Recipe Notes
- If using self-rising cornmeal, you will only need about ½ a teaspoon of baking powder and ½ a teaspoon of baking soda.
- 1 cup of mashed sweet potato will be about 2-3 small sweet potatoes, 2 medium sweet potatoes, or 1-2 large sweet potatoes. See my microwave-baked sweet potatoes for the easiest way to quickly cook your sweet potatoes.
- Sweet potato cornbread can be made 1 day in advance and kept at room temperature in an airtight container until ready to use.
🥡 Storing & Reheating
Leftover cornbread will last in an airtight at room temperature for 2-3 days. It will stay in the refrigerator for up to 1 week.
This cornbread also freezes well. Once cool, wrap individual slices of cornbread tightly with plastic wrap or aluminum foil. Place the wrapped pieces in a heavy-duty freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.
Reheating
Once thawed, reheat individual slices in the microwave. Alternatively, you may reheat larger amounts, or the whole slab, in the oven at 350°F (175°C) for about 10 minutes. Cover with foil to prevent the sweet potato cornbread from drying out.
❓ Recipe FAQs
The most important step to ensuring that your cornbread doesn't dry out is to accurately measure all of your ingredients. You don't want to add in too much flour (make sure to spoon and level it) or cornmeal. Plus, avoid overbaking it!
Store your sweet potato cornbread at room temperature in an airtight container. Keeping your cornbread stored in the refrigerator makes it more prone to drying out.
Sure! Lightly spritz your muffin tin with non-stick cooking spray before adding the batter. Bake at the same temperature of 375°F (190°C), but start checking for doneness after around 12 minutes.
🎄 More Holiday Side Dishes
- Creamed Corn - This creamed corn recipe is ridiculously easy to prepare, but tastes amazing!
- Brown Sugar Candied Yams - These yams are so sweet and tasty that it is hard to tell if they are a side dish or a dessert!
- Bacon Cream Cheese Mashed Potatoes - Adding cream cheese makes these potatoes extra rich, creamy, and flavorful!
- Butter Herb Rhodes Rolls - Every holiday table needs some warm, homemade rolls!
- Easy Stuffing - This stuffing recipe is as easy as it gets without sacrificing any flavor!
- Baked Macaroni & Cheese - This ooey, gooey comfort food is perfect for any get-together!
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!
📖 Recipe Card
Sweet Potato Cornbread
Ingredients
- 1 ¼ cup cornmeal (*see note)
- 1 cup all-purpose flour
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ cup light brown sugar (packed)
- 2 ½ teaspoon pumpkin pie spice (optional)
- 1 cup mashed sweet potato
- 1 cup whole milk
- ½ cup butter (melted)
- 2 large eggs (lightly beaten)
- 1 teaspoon vanilla extract
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease an 8x8 baking dish.
- In a large mixing bowl, combine 1 ¼ cup cornmeal, 1 cup all-purpose flour, 1 ½ teaspoon baking powder, 1 teaspoon baking soda, ¾ teaspoon salt, ½ cup light brown sugar, and optional 2 ½ teaspoon pumpkin pie spice if using. Whisk until evenly distributed.
- Fold in the 1 cup mashed sweet potato. Mix until mostly combined, then form a well in the center of the flour/sweet potato mixture.
- Add the 1 cup whole milk, melted ½ cup butter, beaten 2 large eggs, and 1 teaspoon vanilla extract to the well. Beat the mixture until smooth then stop. Be careful not to over-mix the cornbread batter.
- Pour the batter into your prepared baking dish and place it on the center of the middle rack in your oven. Bake at 375°F (190°C) for 25 minutes, or until a toothpick inserted into the center of the cornbread comes out almost clean with just a few moist crumbs.
- Remove from the oven and allow to cool slightly before you cut into squares to serve warm.
Notes
- If using self-rising cornmeal, you will only need about ½ a teaspoon of baking powder and ½ a teaspoon of baking soda.
- 1 cup of mashed sweet potato will be about 2-3 small sweet potatoes, 2 medium sweet potatoes, or 1-2 large sweet potatoes. See my microwave baked sweet potatoes for the easiest way to quickly cook your sweet potatoes.
- Sweet potato cornbread can be made 1 day in advance and kept at room temperature in an airtight container until ready to use.
- To store: Leftover cornbread will last in an airtight at room temperature for 2-3 days. It will keep for up to 1 week in the refrigerator.
- To freeze: Once cool, wrap individual slices of cornbread tightly with plastic wrap or aluminum foil. Place the wrapped pieces in a heavy-duty freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.
- To reheat: Once thawed, reheat individual slices in the microwave. Alternatively, you may reheat larger amounts, or the whole slab, in the oven at 350°F (175°C) for about 10 minutes. Cover with foil to prevent the sweet potato cornbread from drying out.
Comments
No Comments