Description
Moist & Fluffy Sweet Potato Cornbread is the ultimate blend of cozy comfort and subtle sweetness. This easy recipe transforms humble ingredients into golden, tender slices that are perfect for any meal—from quick breakfasts to hearty dinners. With mashed sweet potato in the mix, you get extra moisture, a vibrant hue, and a touch of natural sweetness that sets this apart from basic cornbread. It’s a must-try for your next holiday gathering, Sunday supper, or whenever you’re craving something warm and satisfying. Whether you’re looking for dinner ideas, breakfast ideas, or an easy recipe that feels special, this is it.
Ingredients
1 cup sweet potato puree
1 cup yellow cornmeal
3/4 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon (optional)
1/4 cup granulated sugar
2 large eggs
3/4 cup milk (or buttermilk)
1/4 cup melted butter
1 teaspoon vanilla extract
Instructions
1. Peel, cube, and boil sweet potatoes until fork-tender. Mash or blend into a smooth puree and let cool.
2. Preheat oven to 375°F (190°C). Grease an 8×8-inch pan or 10-inch cast iron skillet.
3. In a large bowl, whisk together cornmeal, flour, baking powder, salt, and cinnamon.
4. In a separate bowl, mix sweet potato puree with eggs, milk, melted butter, sugar, and vanilla until smooth.
5. Combine wet and dry ingredients, folding gently until just combined. Do not overmix.
6. Pour batter into prepared pan and spread evenly.
7. Bake for 30–35 minutes or until golden brown and a toothpick comes out clean.
8. Cool for 10 minutes before slicing. Serve warm with butter or honey.
Notes
For extra flavor, use browned butter instead of melted butter.
Canned sweet potato or pumpkin puree can be used in a pinch—just make sure to drain well.
To make muffins, divide the batter into a muffin tin and bake for 18–22 minutes.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 7g
- Sodium: 240mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: sweet potato cornbread, easy recipe, moist cornbread, quick breakfast, dinner ideas