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.
Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela
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.