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Sweet Potato Cornbread

Sweet Potato Cornbread

The ultimate comfort food, Sweet Potato Cornbread combines the warmth of sweet potatoes with the classic flavor of cornbread. This easy recipe will fill your home with delightful aromas, making it the perfect addition to your fall gatherings. With its moist texture and delicious taste, you won't want to wait to make this tonight!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 9 servings
Course: Side Dishes
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup light brown sugar
  • 1 tablespoon baking powder
  • 1 1/4 teaspoons baking soda
  • 1 1/4 teaspoons salt
  • 2 large eggs
  • 1 tablespoon honey
  • 1 cup cooked sweet potato mashed
  • 1 3/4 cups half-and-half
  • 1/3 cup unsalted butter melted
  • 1 serving Honey butter for serving optional

Equipment

  • Oven
  • Wooden Spoon
  • Whisk
  • Baking Sheet
  • Chef's Knife
  • Frying Pan

Method
 

  1. Preheat your oven to 375°F (190°C). Make sure to grease a 9-inch square baking pan using cooking spray or a bit of unsalted butter. This will ensure your cornbread comes out perfectly without sticking.
  2. In a large mixing bowl, combine yellow cornmeal, all-purpose flour, light brown sugar, baking powder, baking soda, and salt. Whisk these dry ingredients together until they are well mixed, ensuring no lumps remain.
  3. In another bowl, whisk together large eggs, honey, mashed sweet potato, half-and-half, and melted butter. You want this mixture to be smooth, so take your time to mix well.
  4. Pour the wet ingredients into the bowl of dry ingredients. Stir gently until just combined. Avoid overmixing; a few lumps are perfectly fine and will help keep the cornbread tender.
  5. Transfer the batter into the prepared baking pan. Use a spatula to spread it evenly, making sure it reaches the corners of the pan.
  6. Place the pan in the preheated oven and bake for 30 to 40 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean, and the top has a lovely golden brown color.
  7. Once baked, remove the cornbread from the oven and let it cool in the pan for about 10 minutes. This allows the flavors to meld together nicely.
  8. After cooling slightly, slice the Sweet Potato Cornbread into squares and serve warm. If desired, top each slice with honey butter for an extra indulgent treat!
  9. Enjoy your homemade cornbread as a delicious side dish or a comforting snack. It’s sure to be a hit with family and friends.

Notes

There are many ways to enjoy and customize your Sweet Potato Cornbread to suit your taste. Here are some ideas to get you started:
  • Storage: Store leftover cornbread in an airtight container at room temperature for up to three days. You can also refrigerate it to prolong freshness.
  • Freezing: This cornbread freezes well! Wrap slices in plastic wrap and place them in a freezer bag. It can be frozen for up to three months.
  • Pairing: Serve it alongside chili, soup, or roasted meats for a hearty meal. It also pairs wonderfully with a fresh salad.
  • Transform into muffins: Pour the batter into a muffin tin for easy individual servings. Just adjust the baking time to about 20 to 25 minutes.
  • Top with toppings: Get creative with toppings! Try adding cheese, jalapeños, or herbs to the batter for an exciting twist.