This easy, homemade cornbread is a softer, slightly sweeter twist on the classic. The sweet potato puree adds natural moisture, giving you a tender crumb that doesn't dry out as easily. It can be part of your holiday side dishes or double as a sweet snack or quick bread. It also works with pumpkin.
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Slightly sweet and moist
If you like cornbread and warm fall spices (or love them like me), this is a fantastic recipe you'll want to make often. It's one of my favorite fall baking recipes I've posted in a while.
The sweet potato puree adds moisture and softens the texture, while still maintaining that characteristic grainy feel.
Similar to a sweet potato pecan casserole, it's a side dish or snack that falls on the sweet side, though not as cakey as a sweet potato cake or as syrupy as glazed sweet potatoes.
Though a traditional metal pan is the simplest option in my opinion, you can make skillet cornbread (or southern-style cornbread) by using a well-greased cast-iron skillet.
Testing notes
- Roast the sweet potato instead of boiling for a richer flavor and less water in the batter. If it has too much liquid after mashing and processing it, drain it.
- Use buttermilk: It reacts with the baking soda for extra rise and softness. If you don't have it, you can use natural yogurt or add a teaspoon of lemon juice to regular milk.
- Mix gently: Cornbread batter should be stirred just until combined, as overmixing can make it tough. It should be thick but spreadable. Add a tablespoon or two of extra buttermilk if it looks too dry.
- Don't overbake: Check with a toothpick in the center. A few moist crumbs are fine; it shouldn't be wet, but don't overbake or it'll dry out.
FAQ
Can I use canned sweet potato puree?
Yes, canned puree works, but homemade has a fresher flavor. Make sure it's plain sweet potato, not pie filling.
What pan works best?
An 8-inch square pan is perfect, but a cast-iron skillet gives you crisp edges and a rustic look. Just make sure it's well-greased.
Can I freeze sweet potato cornbread?
Yes. Wrap cooled slices tightly in plastic wrap and then foil. Freeze up to 2 months. Thaw at room temperature and reheat before serving.
Ingredient Notes
Quantities are listed in the recipe card toward the end of this post. The Ingredients page has more details and lists the brands I use.
- Sweet potatoes: You can use orange (my choice) or white sweet potatoes, which are less sweet and not as moist. The color will be paler, and the bread will not be as tender. Yams are also a great alternative.
- Yellow cornmeal, or polenta.
- Buttermilk: If you can't buy it, it's very easy to make at home (see Notes in the recipe card).
Variations & substitutions
- Pumpkin cornbread: Substitute pumpkin puree for the sweet potatoes. Pumpkin is not as sweet, but it is truly amazing for this recipe. Pumpkin cornbread muffins are another option.
- Nutty: Sprinkle a handful (¼ to ½ cup) of chopped pecans or walnuts on top before baking.
- Spicy sweet: Use a dash of cayenne pepper or hot paprika with the cinnamon for a spiced kick.
Process steps
The batter
There's no need for an electric mixer as it will stir the ingredients too much.
Use a whisk, spoon or spatula to gently mix everything until it's lump-free.
Bake until golden
The key is not to overbake it.
Check with a toothpick in the center. A few moist crumbs are fine, but it shouldn't be wet; don't overbake, or it'll dry out.
Cutting and storing
Let it cool completely before cutting, or it will clump.
Always keep it covered with plastic wrap or in an airtight container; cornbread can dry up fast even though the sweet potato adds moisture.
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Sweet Potato Cornbread
Ingredients
- 1 cup sweet potato puree, or homemade sweet potato puree
- 1 cup yellow cornmeal
- ¾ cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ cup light brown sugar
- 2 large eggs, at room temperature
- ½ cup buttermilk, at room temperature
- ½ cup sunflower oil, or other neutral oil
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8-inch square baking pan and line with parchment paper.
- In a large bowl, stir together the dry ingredients: cornmeal, flour, baking powder, baking soda, salt, cinnamon, and brown sugar.
- In a medium bowl, combine the wet ingredients. Lightly whisk the eggs; don't beat. Add the buttermilk, oil, vanilla, and the sweet potato puree. Mix until smooth and fully combined.
- Pour the wet mixture into the dry ingredients. Stir with a spatula or wooden spoon just until combined. Don't overmix; the batter should be thick but spreadable.
- Spread the batter evenly in the prepared pan or skillet. Bake for about 30 minutes, or until golden on top and a toothpick inserted in the center comes out with a few moist crumbs.
- Let the cornbread cool in the pan for at least 15 minutes before slicing. Serve warm or at room temperature, with butter or honey if you like.
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