For over a decade, I’ve had the pleasure of sharing authentic Southern recipes online, and one fundamental principle guides my culinary journey: I will never offer you a dry cornbread recipe. My kitchen holds the secrets to crafting cornbread that is consistently moist, incredibly flavorful, and perfectly seasoned. Forget the crumbly, uninspired versions; this is the kind of bread that truly elevates a hearty pot of greens, a simmering bowl of chili, or a comforting stew. In fact, it’s so rich and satisfying, you’ll find yourself enjoying it simply on its own with a dollop of butter.
Introducing our Homemade Sweet Potato Cornbread – a delightful twist on a classic Southern staple. This recipe blends the rich, earthy sweetness of roasted sweet potatoes with the tangy depth of buttermilk, resulting in a cornbread that is both tender and incredibly aromatic. Finished with a luscious drizzle of either maple butter or cinnamon honey butter, this sweet potato cornbread is a guaranteed showstopper. It’s an absolute essential for any Southern spread, whether you’re planning a cherished Sunday dinner, a festive holiday gathering, or the grand feast of Thanksgiving. Its unique flavor profile and comforting texture make it an unforgettable addition to your table.
Table of Contents
Introduction to Sweet Potato Cornbread
Sweet potato cornbread is more than just a side dish; it’s a celebration of Southern comfort food. Combining the rustic charm of traditional cornbread with the natural sweetness and vibrant color of sweet potatoes, this recipe offers a unique and unforgettable flavor experience. It’s the perfect balance of savory and sweet, with a tender crumb and a delightful aroma that will fill your kitchen. This particular recipe takes things a step further by ensuring a moist interior and that coveted crispy crust that makes every bite an absolute pleasure. Whether it’s a family dinner or a festive occasion, this sweet potato cornbread is sure to become a beloved new tradition.
Why You’ll Adore This Sweet Potato Cornbread
- Unrivaled Moisture: Say goodbye to dry, crumbly cornbread. Our secret techniques ensure every slice is incredibly moist and tender, thanks to the buttermilk and mashed sweet potatoes.
- Rich, Balanced Flavor: The natural sweetness of the roasted sweet potatoes is perfectly complemented by warm spices like cinnamon and nutmeg, creating a harmonious blend that isn’t overly sweet.
- Perfectly Crispy Edges: Learn the simple trick to achieving that irresistible golden-brown crust and crispy edges that provide a delightful textural contrast.
- Versatile Serving: While it’s phenomenal on its own with butter or honey, this cornbread is the ideal companion for a wide range of savory Southern dishes, from stews to roasted meats.
- Holiday Favorite: This sweet potato cornbread is a must-have for Thanksgiving, Christmas, and other special gatherings, adding a touch of homemade warmth to any feast.
- Easy to Follow: Despite its gourmet taste, this recipe is straightforward and accessible for home bakers of all skill levels.
The Essence of Southern Cornbread
Cornbread holds a special place in Southern cuisine, often debated for its precise ingredients and preparation methods. Some prefer it unsweetened and savory, a perfect counterpoint to rich greens or chili, while others cherish a slightly sweeter, cake-like texture. Our Sweet Potato Cornbread delicately bridges this gap. It leans into the naturally sweet character of sweet potatoes, enhanced by a touch of brown sugar and warm spices, yet maintains the rustic integrity of a true Southern cornbread. The use of buttermilk is critical, not just for moisture, but for its acidic properties that react with baking powder to create a light, tender crumb. The cast iron skillet, a traditional tool in Southern kitchens, plays a pivotal role in achieving that sought-after crispy, golden crust that provides a delightful textural contrast to the soft interior.
This recipe is a nod to heritage, infused with a vibrant, modern twist. It’s comfort food at its finest, evoking memories of shared meals and warm gatherings. Whether you’re a purist or looking to explore new flavors, this sweet potato cornbread offers a truly satisfying experience that is deeply rooted in Southern culinary tradition.
Sweet Potato Cornbread Ingredients
Crafting the perfect sweet potato cornbread begins with selecting quality ingredients. Each component plays a vital role in achieving the ideal texture, flavor, and moisture profile. Here’s what you’ll need:
- Sweet potatoes: The star of the show, providing natural sweetness and incredible moisture. We’ll discuss how to prepare them for optimal results.
- Yellow Cornmeal: The foundation of any good cornbread, giving it its characteristic texture and flavor. Yellow cornmeal often lends a slightly sweeter, richer flavor and a beautiful golden hue.
- All-Purpose Flour: A small amount of flour helps to bind the cornbread and prevent it from becoming too crumbly, contributing to a more tender texture.
- Baking Powder: The leavening agent that gives the cornbread its rise and airy quality, reacting with the buttermilk for a perfect lift.
- Cinnamon, Nutmeg, and Salt: These spices enhance the sweet potato flavor and add warmth and complexity. Salt balances the sweetness and brings out all the flavors.
- Brown Sugar or Sweetener: Optional, but recommended for a truly “sweet” sweet potato cornbread. Brown sugar adds a deeper, molasses-like flavor.
- Eggs: Act as a binder, providing structure and richness to the batter.
- Buttermilk: Essential for tender cornbread. Its acidity reacts with the baking powder, contributing to a light texture and distinct tangy flavor.
- Butter: Melted butter adds richness and flavor to the batter, and is also crucial for greasing the pan to ensure a crispy crust.
How to Make Sweet Potato Cornbread: A Step-by-Step Guide
Creating this delicious sweet potato cornbread is a straightforward process, but paying attention to a few key details will ensure exceptional results. Follow these steps carefully for a moist, flavorful cornbread with a perfectly crisp crust.
- Prepare the Sweet Potatoes: Begin by peeling and chopping your sweet potatoes into even pieces. You can then boil, steam, bake, or air fry them until they are fork-tender. Once cooked, mash them thoroughly until smooth, or for an even silkier texture, use a hand blender or food processor to puree them. Allow the mashed sweet potatoes to cool slightly before incorporating them into the batter. This is crucial to prevent the raw eggs from cooking prematurely.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, brown sugar (if using), cinnamon, nutmeg, and salt. Whisking ensures that all the leavening agents and spices are evenly distributed throughout the dry mixture, preventing pockets of unmixed ingredients.
- Whisk Wet Ingredients: In a separate bowl, combine the cooled mashed sweet potatoes, large eggs, buttermilk, and melted unsalted butter. Whisk these ingredients together until they are smooth and well-incorporated. The goal is a uniform liquid mixture ready to be combined with the dry elements.
- Gently Combine Wet and Dry: Gradually add the wet sweet potato mixture into the bowl with the dry ingredients. Using a spatula or wooden spoon, stir just until the ingredients are combined and no dry streaks of flour remain. Be careful not to overmix the batter, as this can develop the gluten in the flour too much, leading to a tough and dry cornbread. The batter should be thick but pourable.
- Prepare and Bake: Pour the prepared batter into a greased baking dish or a preheated, buttered cast iron skillet. Baking until the top is golden brown and a toothpick inserted into the center comes out clean indicates that your cornbread is perfectly cooked through.
- Cool and Serve: Allow the cornbread to cool in the pan for a few minutes before slicing. This helps it set and makes for cleaner cuts. Serve warm, perhaps with an extra pat of butter, a drizzle of maple syrup, or honey for an added touch of sweetness.
Mastering the Crispy Edges and Golden Crust
One of the hallmarks of truly exceptional Southern cornbread is a gloriously crispy crust and beautifully defined edges. Achieving this coveted texture is simpler than you might think, and it largely hinges on the preparation of your baking vessel. The secret lies in a piping hot, well-buttered cast iron skillet. When the batter hits that hot, greased surface, it immediately begins to caramelize and crisp up, forming a delicious, golden-brown exterior. This technique not only adds incredible flavor but also creates a wonderful textural contrast to the moist, tender interior.
This recipe is designed to deliver exactly that: a cornbread with a beautifully crispy crust and a tender, slightly crumbly interior, which is characteristic of traditional Southern cornbread. The slight crumbliness is intentional, as it makes it an ideal companion for soaking up the juices of savory dishes like chili, collard greens, hearty stews, and rich gravies. Don’t skip the step of preheating your skillet with butter – it’s a game-changer for the ultimate cornbread experience.
The Ultimate Southern Sweet Potato Cornbread Recipe
By Brandi Crawford
For over a decade, I’ve had the pleasure of sharing authentic Southern recipes online, and one fundamental principle guides my culinary journey: I will never offer you a dry cornbread recipe. My kitchen holds the secrets to crafting cornbread that is consistently moist, incredibly flavorful, and perfectly seasoned. Forget the crumbly, uninspired versions; this is the kind of bread that truly elevates a hearty pot of greens, a simmering bowl of chili, or a comforting stew. In fact, it’s so rich and satisfying, you’ll find yourself enjoying it simply on its own with a dollop of butter.
15 mins
25 mins
20 mins
1 hr
Appetizer, Side Dish
American, Southern
16 slices
131 kcal
Equipment
- Cast Iron Skillet
- Immersion Blender (optional, for pureeing sweet potatoes)
Ingredients
- 2 cups yellow cornmeal
- 6 tablespoons all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup brown sugar or sweetener Optional. Omit if you prefer unsweetened cornbread.
- 2 large eggs
- 1 ½ cups buttermilk See notes for substitution options.
- ¼ cup unsalted butter (½ stick, melted, measured solid)
- 1 ½ cups sweet potatoes (Cooked, mashed or pureed, and cooled. See notes for preparation methods.)
- 1 tablespoon unsalted butter Used to grease the skillet/pan.
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the yellow cornmeal, all-purpose flour, baking powder, ground cinnamon, ground nutmeg, brown sugar (if using), and salt. Whisk these dry ingredients thoroughly to ensure everything is evenly distributed.
- In a separate bowl, whisk together the large eggs, ¼ cup of melted butter, buttermilk, and the pureed (or mashed) sweet potatoes until well combined and smooth.
- Gradually add the wet sweet potato mixture to the dry ingredients. Stir gently using a spatula or wooden spoon until just combined. It’s crucial not to overmix the batter; mix only until no dry streaks remain. Over-mixing can lead to a tough and dry cornbread.
- Place a 10-inch cast iron skillet over medium heat (if you’re not using cast iron, skip this step and use a greased baking dish). Add 1 tablespoon of butter to the skillet. Allow it to melt and then swirl it around to thoroughly grease the entire skillet, including the edges.
- While the skillet is hot, carefully pour the cornbread batter into the prepared cast iron skillet. The hot skillet will immediately begin to crisp the bottom crust.
- Transfer the skillet (or baking dish) to the preheated oven and bake for 30-35 minutes, or until the top is golden brown and a wooden toothpick inserted into the center comes out clean. Baking times can vary by oven, so keep an eye on it. My oven typically takes 30 minutes.
- Once baked, remove the cornbread from the oven. Allow it to cool completely in the skillet or baking dish for at least 20 minutes before slicing and serving. This cooling period helps the cornbread to set, making it easier to slice without crumbling.
Notes for Perfection
- For an exceptionally smooth batter and consistent texture, use a hand blender or a high-powered blender to puree your cooked sweet potatoes until silky smooth.
- While brown sugar is suggested, you can easily substitute it with your preferred granulated sweetener or omit it entirely if you prefer a less sweet cornbread.
- This recipe yields a cornbread that is not overly sweet, allowing the natural flavor of the sweet potatoes to shine. For those who desire a sweeter profile, consider adding an additional ¼ to ½ cup of brown sugar or sweetener to the batter. Serving it with maple butter or honey will also enhance its sweetness.
- Any cooking oil can be used as a substitute for butter when greasing the pan, though butter adds superior flavor.
- To achieve that irresistible crispy crust, always pour your batter into a preheated, generously buttered cast iron skillet.
- Oven temperatures can vary. If you notice uneven baking, rotate your pan halfway through the cooking process.
- If you don’t have buttermilk on hand, you can easily make a substitute: combine 1 ½ cups of regular milk with 1 ½ tablespoons of white vinegar or lemon juice. Let it sit for 5-10 minutes until it slightly curdles. Find detailed instructions here. Buttermilk’s acidity is crucial for reacting with baking powder to ensure a good rise and tender texture, so plain milk is not a direct substitute.
- Avoid overmixing the batter at all costs. Overmixing develops gluten, resulting in a tough, dry cornbread with large cracks in the crust and excessive crumbling. Mix just enough to incorporate the ingredients.
- While a cast iron skillet is highly recommended for its even heat distribution and ability to create a crispy crust, you can use an 8×8 baking dish or cake pan. You may need to adjust baking time and keep a close watch, testing with a toothpick for doneness.
- Cornbread is best enjoyed fresh and warm, but it can be prepared up to 8 hours in advance without losing its delightful taste.
- The provided nutritional macros assume the use of zero-calorie monk fruit sweetener. If you use brown sugar or other sweeteners, calculate your macros using your preferred nutrition calculator and the specific ingredients you use.
Nutrition Information
Calories: 131kcal
Carbohydrates: 13g
Protein: 2g
Fat: 7g
Nutrition information is provided as a courtesy and should not be construed as a guarantee. This data is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information, you should calculate it with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Expert Tips
Yes, it is essential to use cooked and mashed (or pureed) sweet potatoes for this recipe. It’s crucial that they are cooled before mixing with raw eggs to prevent the eggs from scrambling. I often prepare them the night before for convenience. While boiling works, I find roasted or air-fried sweet potatoes offer a deeper, more concentrated flavor and less water content, which is ideal for cornbread. To air fry, wash and scrub the sweet potatoes, spritz with olive oil, and air fry at 400°F (200°C) for 35-40 minutes until soft. For oven baking, bake at 400°F (200°C) for 60-70 minutes. To boil, place them in a pot covered with water, bring to a boil, and cook for 30-40 minutes until tender. Always check for tenderness with a fork.
For this particular recipe, yellow cornmeal is recommended for its appealing color and slightly sweeter flavor profile, which pairs beautifully with sweet potatoes. Along with it, you’ll need all-purpose flour, baking powder, and salt to create the perfect balance of texture and rise.
This is a matter of personal preference and a common debate in cornbread circles. Given that this is a “sweet potato” cornbread, a touch of sweetness enhances the natural flavors. I recommend using the amount suggested in the recipe, or even a bit more if you prefer a sweeter result. I personally use brown monk fruit sweetener for a sugar-free option.
While cornbread is at its absolute best served warm and fresh from the oven, you can certainly prepare this recipe up to 8 hours in advance without compromising its delicious taste. For storing leftovers, keep them tightly sealed in an airtight container in the refrigerator for up to a week. For longer storage, see our freezer tips below.
In most American grocery stores, what is labeled as a “yam” is actually a soft-fleshed sweet potato. True yams are a distinct botanical species, originating from Africa and Asia. They have a rough, bark-like skin and a starchier, drier texture than sweet potatoes. They are rarely found in typical US supermarkets. The confusion largely stems from Southern history, particularly in Louisiana, where enslaved Africans began referring to soft sweet potatoes as “yams” due to their resemblance to the African staple. Since this is a Southern recipe, you might hear it referred to as “candied yams,” but we are indeed using sweet potatoes. For more details, you can read about The Difference Between Yams and Sweet Potatoes.
Yes! Using self-rising cornmeal is a fantastic shortcut. It simplifies the dry ingredient list as it already contains cornmeal, flour, and baking powder, often resulting in an incredibly tender cornbread. If you opt for this, you’ll need 2 cups of self-rising cornmeal for this recipe. You can often find it at grocery stores or purchase it on Amazon.
This sweet potato cornbread bakes beautifully in an oven preheated to 400°F (200°C). This temperature ensures a good rise and helps create that desirable crispy crust.
My strong recommendation for the best-tasting cornbread with a truly crispy crust is unequivocally yes. A cast iron skillet provides superior, even heat distribution, which is key to a perfectly golden and crisp exterior. I personally use this cast iron skillet from Amazon. However, if you don’t have one, you can still make this recipe in an 8×8 baking dish or cake pan. You might need to adjust your baking time; keep a watchful eye and test for doneness with a toothpick. While delicious, the crust won’t be as crispy as with a cast iron skillet, which is the traditional preparation method.
Yes, baking powder is crucial for the leavening process, ensuring your cornbread rises and achieves a light, tender texture. The only exception is if you choose to use self-rising cornmeal mix, which already contains a leavening agent.
Buttermilk is a key ingredient for the texture and flavor of this cornbread. If you don’t have it, you can easily make a substitute at home: combine 1 ½ cups of regular milk (dairy or non-dairy) with 1 ½ tablespoons of white vinegar or lemon juice. Let it sit for 5-10 minutes until it slightly curdles. Get detailed instructions here. The acidity of buttermilk (or its substitute) reacts with the baking powder, helping the cornbread rise beautifully and stay tender. Do not simply use plain milk as a substitute, as it lacks the necessary acidity.
Traditional Southern cornbread, by nature, is designed to have a somewhat crumbly texture, especially when paired with soups, stews, or gravy. However, it should hold together well enough to slice and pick up. Excessive crumbling, where it falls apart too easily, is often a sign of overmixing the batter. When you combine the wet and dry ingredients, mix just until they are incorporated and no dry flour streaks remain. Overmixing develops the gluten in the flour, which can lead to a tough crust that cracks and a very crumbly interior. A gentle hand is key here!
You can certainly experiment with Jiffy Mix if that’s your preference or what you have on hand. However, for the specific balance of flavors and textures in this homemade sweet potato cornbread recipe, using the listed ingredients from scratch will yield the best and most authentic results.
Absolutely! This sweet potato cornbread batter makes fantastic muffins. Prepare the batter as directed, then divide it evenly among a greased muffin tin. Bake at 400°F (200°C) for approximately 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. For more detailed instructions on cornbread muffins, you can refer to my Cornbread Muffins recipe.
To extend the life of your sweet potato cornbread, it freezes beautifully. Once completely cooled, wrap individual slices or the entire loaf tightly in aluminum foil, then place in a freezer-safe bag or container. It can be stored in the freezer for 2-3 months. To serve, simply thaw at room temperature on the counter for a few hours, or gently reheat in the oven.
Perfect Pairings: What to Serve with Sweet Potato Cornbread
This versatile Sweet Potato Cornbread is the ultimate accompaniment to a variety of savory dishes, making it a star at any meal. Its slightly sweet and savory profile perfectly complements hearty main courses, especially those with rich gravies or sauces. Consider pairing it with:
- Smothered Turkey Wings: The tender cornbread is ideal for soaking up the flavorful gravy.
- Baked Turkey Wings: A classic Southern combination that never disappoints.
- Southern Baked Ham With Pineapple: The sweet and savory notes of the ham will sing alongside the cornbread.
- Cajun Roasted Turkey: A delicious contrast to the spicy, robust flavors of Cajun cuisine.
- Smothered Chicken: Another gravy-rich dish that benefits from a side of moist cornbread.
- Air Fryer Whole Chicken: A perfect match for a succulent, roasted bird.
- Air Fryer Honey Glazed Ham: The sweetness of the glaze and cornbread create a delightful harmony.
Beyond main courses, don’t forget the simple pleasures! Drizzle your warm sweet potato cornbread with my Homemade Maple Butter or some warm honey. It also makes an incredible side for a bowl of Homemade Creamed Corn or a hearty chili. For a complete Southern experience, explore our list of The Best Authentic Soul Food Recipes here.
More Sweet Potato Delights
If you love the natural sweetness and versatility of sweet potatoes, you’re in for a treat! Explore these other fantastic sweet potato recipes that will surely become new favorites in your kitchen:
- Southern Candied Sweet Potatoes
- Purple Sweet Potato Recipe
- Southern Sweet Potato Casserole
- Sweet Potato Au Gratin
- Healthy Sweet Potato Pie
- Sweet Potato Beef Chili
- Air Fryer Baked Sweet Potatoes
- Air Fryer Sweet Potato Fries
Other Cornbread Variations to Explore
The world of cornbread is vast and full of delicious possibilities! If you’ve enjoyed this sweet potato version, you might love trying these other diverse and equally satisfying cornbread recipes from my kitchen:
- Homemade Blueberry Cornbread
- Homemade Southern Cornbread
- Cornbread Muffins
- Seafood Dressing Recipe (uses cornbread as a base!)
- Jalapeno Cheddar Cornbread
- Air Fryer Cornbread
- Keto Low Carb Cornbread
- Southern Cornbread Dressing
- Cornbread Casserole
Conclusion
This Homemade Sweet Potato Cornbread recipe is a true testament to the warmth and richness of Southern cooking. With its unparalleled moisture, exquisite flavor profile, and delightful crispy crust, it stands apart from ordinary cornbread. Whether you’re serving it alongside your favorite comfort food or savoring it on its own, this recipe promises to deliver a memorable culinary experience. Embrace the traditions, savor the flavors, and enjoy every golden, tender bite of this incredible sweet potato cornbread!