Print

Best Sweet Potato Cornbread

Golden Sweet Potato Cornbread Slice with Honey Butter
Print Recipe

A moist and tender sweet potato cornbread recipe

Ingredients

Scale
  • 1 cup sweet potato puree (homemade or canned)
  • 1 cup cornmeal (stone-ground or traditional)
  • 1 cup all-purpose flour (or gluten-free substitute)
  • 1/2 cup honey or brown sugar
  • 1/2 cup unsalted butter (melted) or coconut oil for dairy-free
  • 1/2 cup buttermilk (or non-dairy alternative)
  • 2 large eggs
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon (optional)
  • 1/4 teaspoon nutmeg (optional)

Instructions

  1. Preheat the Oven: Set your oven to 375°F. Grease a cast iron skillet, baking dish, or muffin tin.
  2. Prepare the Wet Ingredients: In a large bowl, whisk together sweet potato puree, melted butter, buttermilk, eggs, and honey.
  3. Combine Dry Ingredients: In a separate bowl, sift together cornmeal, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. Mix the Batter: Gradually fold the dry ingredients into the wet mixture. Stir just until combined; do not overmix.
  5. Bake: Pour the batter into the prepared skillet or pan. Bake for 25–35 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool and Serve: Let the cornbread cool for 10 minutes before slicing. Serve warm with honey butter or your favorite glaze.

Notes

  • For a gluten-free cornbread, replace the all-purpose flour with a gluten-free baking blend.
  • Substitute buttermilk with non-dairy yogurt or almond milk mixed with a teaspoon of vinegar for a dairy-free version.
  • Add shredded cheese or jalapeños for a savory twist, or dried cranberries for a festive touch.

Nutrition

Keywords: Sweet Potato Cornbread

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