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potato cornbread is moist, tender, and packed with a subtle sweetness that pairs perfectly with savory dishes

Potato Cornbread Recipe Card

  • Author: Zeira
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

This sweet potato cornbread is moist, tender, and packed with a subtle sweetness that pairs perfectly with savory dishes. Made with creamy sweet potato puree, warm spices, and buttery goodness, it’s the perfect addition to family dinners, holiday feasts, or a cozy night in.

Ingredients

Scale
  • 1 cup sweet potato puree (roasted or boiled)
  • 1 cup cornmeal
  • 1 cup all-purpose flour (or gluten-free alternative)
  • 1/2 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 large eggs
  • 1/2 cup buttermilk (or dairy-free milk alternative)
  • 1/4 cup melted butter (or coconut oil)
  • 1 teaspoon vanilla extract
  • 2 tablespoons honey (optional)

Instructions

  • Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish or cast iron skillet.
  • Prepare the sweet potato puree by roasting or boiling sweet potatoes until tender. Mash until smooth.
  • Mix dry ingredients – In a bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • Mix wet ingredients – In another bowl, whisk sweet potato puree, eggs, buttermilk, melted butter, and vanilla extract.
  • Combine wet and dry – Gradually fold the wet mixture into the dry ingredients. Stir gently until just combined.
  • Pour the batter into the prepared baking dish and smooth the top.
  • Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean.
  • Cool slightly before slicing and serving. Enjoy warm with butter or honey!

Notes

  • For extra flavor, add chopped pecans or dried cranberries to the batter.
  • To make it dairy-free, substitute buttermilk with almond milk and butter with coconut oil.
  • Leftovers can be stored in an airtight container for up to 3 days at room temperature.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: Southern

Nutrition

  • Serving Size: 1 slice
  • Calories: 230 kcal
  • Sugar: 12g
  • Sodium: 180mg
  • Fat: 9g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 45mg

Keywords: sweet potato cornbread recipe, moist cornbread, Southern cornbread, homemade cornbread, gluten-free cornbread, Thanksgiving sides

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