Description
This easy homemade sweet potato cornbread is a soul food classic with a twist—moist, golden, and subtly sweet thanks to mashed sweet potatoes. Perfect as a comforting side for family dinners, holidays, or potlucks.
Ingredients
Scale
- 1 cup mashed sweet potatoes (about 1 large or 2 medium, roasted or boiled)
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 3/4 cup buttermilk
- 2 large eggs, room temperature
- 1/2 cup unsalted butter, melted
- 2 tablespoons honey or maple syrup (optional)
Instructions
- Wash and peel 1 large sweet potato (or 2 medium). Cut into chunks and place in a saucepan. Cover with water and bring to a boil. Simmer until fork-tender, about 12-15 minutes. Drain and mash until very smooth (you’ll need 1 cup mashed). For deeper flavor, roast at 400°F for 35-40 minutes, then scoop and mash.
- Preheat oven to 400°F (200°C). Place a 9-inch cast iron skillet in the oven as it heats, or grease an 8×8-inch baking dish and set aside.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, salt, and cinnamon (if using).
- In another bowl, whisk together mashed sweet potato, buttermilk, eggs, melted butter, and honey or maple syrup (if using) until smooth.
- Pour wet ingredients into dry ingredients. Gently fold together with a spatula just until combined. Do not overmix; batter will be thick.
- Carefully remove hot skillet from oven (use oven mitts). Swirl a little extra butter or oil in the pan, then pour in batter and smooth the top.
- Bake for 25-30 minutes, until top is golden and a toothpick inserted in the center comes out clean. Edges should pull slightly away from the pan.
- Let cool in the pan for at least 10 minutes before slicing and serving.
Notes
For gluten-free, substitute all-purpose flour with a 1:1 gluten-free blend. For dairy-free, use plant-based milk with vinegar and vegan butter or coconut oil. Don’t overmix the batter for best texture. Preheating the skillet gives a crisp crust. Store leftovers tightly wrapped at room temperature for 2 days or refrigerate up to 5 days. Freezes well for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: Soul Food
Nutrition
- Serving Size: 1 slice (1/12 of pan)
- Calories: 210
- Sugar: 8
- Sodium: 250
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 33
- Fiber: 2
- Protein: 4
Keywords: sweet potato cornbread, soul food, cornbread, southern, easy, homemade, side dish, comfort food, skillet cornbread, holiday, Thanksgiving