Sweet Potato Cornbread: A Comfort-Filled Southern Classic

Sweet Potato Cornbread is where rustic comfort meets natural sweetness. Moist, tender, and rich with flavor, this cornbread takes everything you love about traditional cornbread and elevates it with the earthy sweetness of mashed sweet potatoes. The result is a golden, hearty bread that feels cozy, nourishing, and deeply satisfying.

This isn’t dessert cornbread, and it’s not overly sweet. Instead, it strikes a perfect balance—subtly sweet, softly crumbed, and sturdy enough to hold butter, honey, or gravy without falling apart. Whether served alongside soups, stews, holiday meals, or weeknight dinners, sweet potato cornbread earns its place at the table every time.

Why Sweet Potato Cornbread Works So Well

Sweet potatoes bring more than just flavor. They add natural moisture, a delicate sweetness, and a soft texture that prevents cornbread from becoming dry or crumbly. Combined with cornmeal, they create a bread that’s hearty but tender, rustic yet refined.

Unlike pumpkin or squash, sweet potatoes have a mellow sweetness that blends seamlessly into savory dishes. They deepen the color of the cornbread, enhance its texture, and make it incredibly forgiving—even days later, it stays moist.

The Flavor Profile You Can Expect

• Warm and earthy from cornmeal
• Naturally sweet from mashed sweet potatoes
• Rich and comforting from butter
• Balanced and tender with just enough structure

This cornbread pairs beautifully with savory meals but also shines with a simple drizzle of honey or pat of butter.

Ingredients You’ll Need

• Mashed sweet potatoes (cooked and cooled)
• Cornmeal
• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Butter, melted
• Brown sugar
• Eggs
• Milk or buttermilk

Every ingredient serves a purpose. The cornmeal provides texture, the flour softens the crumb, and the sweet potatoes ensure moisture and flavor. Brown sugar complements the natural sweetness without overpowering it.

Instructions

1. Preheat oven and prepare a baking dish with butter or parchment.
2. In a bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
3. In another bowl, mix mashed sweet potatoes with melted butter and brown sugar until smooth.
4. Add eggs and milk, stirring until fully incorporated.
5. Gently fold dry ingredients into wet ingredients until just combined.
6. Pour batter into prepared dish and smooth the top.
7. Bake until golden and set in the center.
8. Cool slightly before slicing and serving.

Sweet Potato Cornbread

Moist, tender cornbread made with mashed sweet potatoes and warm Southern flavors.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 9 squares

Course: Dessert, Snack

Cuisine: American, Autumn

Calories: 260

Ingredients Equipment Method Notes

Ingredients

  

Cornbread Batter

• 1 cup mashed sweet potatoes cooked and cooled
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt
• 0.5 cup unsalted butter melted
• 0.5 cup brown sugar packed
• 2 eggs large
• 0.75 cup milk or buttermilk

Equipment

• Mixing bowls
• Whisk
• Baking dish

Method

 

1. Preheat oven to 375°F (190°C). Grease a baking dish.
2. Whisk together cornmeal, flour, baking powder, baking soda, and salt.
3. Mix mashed sweet potatoes, melted butter, and brown sugar until smooth.
4. Add eggs and milk, stirring until combined.
5. Fold dry ingredients into wet ingredients until just mixed.
6. Pour batter into dish and smooth top.
7. Bake 30–35 minutes until golden and set.
8. Cool slightly before slicing and serving.

Notes

Do not overmix to keep cornbread tender.

Texture: Moist but Never Heavy

One of the biggest challenges with cornbread is dryness. Sweet potato cornbread solves that problem naturally. The mashed sweet potatoes lock in moisture, creating a soft interior without making the bread dense or gummy.

The edges bake up lightly crisp, while the center stays fluffy and tender—ideal for soaking up sauces or spreading with butter.

Southern Roots and Seasonal Comfort

Sweet potatoes have long been a staple in Southern cooking, especially during fall and winter months. Incorporating them into cornbread is a natural evolution of traditional recipes—practical, flavorful, and comforting.

This version respects those roots while offering a modern, adaptable recipe that works for everyday meals and special occasions alike.

Serving Suggestions

Sweet potato cornbread pairs beautifully with:

• Chili and hearty soups
• Braised meats or roasted chicken
• Holiday spreads and potlucks
• Breakfast with butter and honey
• Savory breakfasts alongside eggs

It can be served warm, room temperature, or lightly reheated without losing texture.

Make-Ahead and Storage Tips

This cornbread stores exceptionally well:

• Room temperature: 2 days, tightly wrapped
• Refrigerated: Up to 5 days
• Frozen: Up to 2 months (wrap slices individually)

Reheat gently to preserve moisture.

Variations to Try

• Savory Twist: Add chopped herbs or shredded cheese
• Spiced: Add cinnamon or nutmeg for warmth
• Extra Sweet: Increase brown sugar slightly
• Skillet Style: Bake in a cast iron skillet for crisp edges
• Gluten-Free: Substitute gluten-free flour blend

Common Mistakes to Avoid

• Overmixing the batter
• Using watery sweet potatoes
• Skipping salt (it balances sweetness)
• Overbaking

Keeping these in mind ensures perfect results every time.

Why This Recipe Is a Keeper

• Moist and tender every time
• Naturally sweet without being sugary
• Easy, approachable ingredients
• Perfect for any season
• Loved by kids and adults alike

Final Thoughts

Sweet Potato Cornbread is more than just a side dish—it’s comfort baked into every bite. Warm, golden, and deeply satisfying, it bridges the gap between savory and sweet in the most delicious way possible. Once you try it, it’s hard to go back to plain cornbread.