This Sweet Potato Cornbread is a moist, slightly sweet, and perfectly textured twist on classic cornbread. With the natural sweetness of mashed sweet potatoes, a touch of honey, and a golden-brown crust, this recipe is perfect as a side for soups, BBQs, or as a standalone treat!

Why You’ll Love This Recipe

Naturally Sweet & Moist – Sweet potatoes add flavor and keep the cornbread soft.
Easy to Make – Simple ingredients and minimal prep time.
Perfect Balance of Sweet & Savory – A hint of honey complements the hearty cornmeal.
Versatile – Pairs well with chili, soups, or as a delicious snack.
Great for Meal Prep – Stays fresh and moist for days!

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 cup mashed sweet potato (about 1 large sweet potato)
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
¼ cup honey
¼ cup unsalted butter, melted
2 large eggs
1 cup milk

Directions

Step 1: Preheat & Prepare the Pan

Preheat your oven to 400°F (200°C).
Grease a 9-inch round cake pan to prevent sticking.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together cornmeal, flour, baking powder, and salt.

Step 3: Mix the Wet Ingredients

In a separate bowl, whisk together mashed sweet potato, honey, melted butter, eggs, and milk until smooth.

Step 4: Combine & Mix

Pour the wet mixture into the dry mixture and stir just until combined. Avoid overmixing to keep the cornbread light and tender.

Step 5: Bake

Pour the batter into the prepared cake pan, smoothing the top.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Cool & Serve

Let the cornbread cool in the pan for a few minutes before slicing.
Serve warm with butter, honey, or your favorite spread!

Servings and Timing

Servings: 8-10 slices
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes

Variations

Spicy Kick – Add ½ teaspoon cayenne pepper or chopped jalapeños.
Cheesy Cornbread – Mix in ½ cup shredded cheddar cheese for extra richness.
Nutty Twist – Add ¼ cup chopped pecans or walnuts for a crunchy texture.
Cinnamon & Nutmeg – Add ½ teaspoon cinnamon and nutmeg for a warm, spiced version.
Gluten-Free Option – Use gluten-free all-purpose flour instead of regular flour.

Storage/Reheating

Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keep in a sealed container for up to 5 days.
Freezing: Wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Reheating: Warm slices in the microwave for 15-20 seconds or in an oven at 300°F for 5 minutes.

FAQs

1. Can I use canned sweet potatoes?

Yes! Just drain and mash them well before using.

2. What’s the best way to cook sweet potatoes for this recipe?

Bake or boil until soft, then mash until smooth.

3. Can I make this dairy-free?

Yes! Use almond milk or oat milk and vegan butter.

4. Can I use whole wheat flour instead of all-purpose?

Yes, but the texture will be slightly denser.

5. How do I make this cornbread more savory?

Reduce the honey to 1 tablespoon and add ½ cup grated cheese.

6. Can I bake this in a different pan?

Yes! A square 8×8 pan or a cast-iron skillet will also work. Adjust the baking time slightly.

7. What’s the best topping for this cornbread?

Honey butter, cinnamon butter, or even a drizzle of maple syrup!

8. Can I double this recipe?

Yes! Use a 9×13-inch pan and bake for 35-40 minutes.

9. How do I keep my cornbread from drying out?

Don’t overbake! Check with a toothpick at 25 minutes.

10. Can I add corn kernels?

Yes! Stir in ½ cup fresh or canned corn for extra texture.

Conclusion

This Sweet Potato Cornbread is a perfect blend of sweet, buttery, and hearty flavors. It’s a must-try twist on classic cornbread, great for pairing with chili, BBQ, or soups. Try this easy recipe today and enjoy warm, homemade goodness!