Print

Easy Sweet Potato Cornbread Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Sweet Potato Cornbread is a soft, moist twist on classic cornbread made with mashed sweet potatoes and warm spices. Finished with a buttery honey topping, it delivers a cozy balance of sweet, rich, and lightly spiced flavors.

Ingredients

1¼ cups yellow cornmeal

¾ cup plain white flour

1 tablespoon baking powder

1 teaspoon salt

½ teaspoon baking soda

½ teaspoon ground cinnamon

⅛–¼ teaspoon ground cloves

⅛–¼ teaspoon ground nutmeg

½ cup white sugar

¼ cup packed light brown sugar

1 cup mashed sweet potatoes (cooked)

2 room temperature eggs

1 room temperature egg yolk

2 tablespoons cooking oil

½ cup melted butter

¼ teaspoon vanilla extract

1 cup buttermilk

Optional drop of orange coloring

4 tablespoons melted butter (for topping)

2 tablespoons packed light brown sugar (for topping)

2 tablespoons honey (for topping)

Pinch of salt (for topping)

Pinch of ground cinnamon (for topping)

Instructions

  1. Preheat the oven to 375°F (190°C) and grease an 8-inch baking pan or cast iron skillet with butter or cooking spray.
  2. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, salt, baking soda, cinnamon, cloves, and nutmeg until evenly combined.
  3. Add the white sugar and brown sugar to the dry ingredients and stir to combine.
  4. In a separate bowl, whisk the mashed sweet potatoes, eggs, egg yolk, cooking oil, melted butter, vanilla extract, and buttermilk until smooth.
  5. Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix.
  6. If using, add a small drop of orange coloring and stir until evenly blended.
  7. Pour the batter into the prepared pan and spread it evenly.
  8. Bake for 35–40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
  9. While the cornbread bakes, mix the melted butter, brown sugar, honey, salt, and cinnamon in a small bowl to make the topping.
  10. Brush or drizzle the topping over the warm cornbread after baking and let it rest for about 10 minutes before slicing and serving.

Notes

  • For a warmer fall flavor, add an extra pinch of cinnamon and nutmeg.
  • Stir in ½ cup shredded cheddar cheese for a savory variation.
  • Replace the honey in the topping with maple syrup for a maple version.
  • To make gluten free, substitute the flour with a gluten-free baking blend.
  • Add 2–3 tablespoons sour cream or Greek yogurt for extra moisture.
  • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Freeze individual slices wrapped well for up to 3 months.
  • Reheat in the microwave for 20–30 seconds or in a 300°F oven for about 10 minutes.

Nutrition

Find it online: https://recipesbyjanet.com/easy-sweet-potato-cornbread-recipe/