Sweet, moist, and utterly comforting, this Easy Sweet Potato Cornbread Recipe is the perfect way to cozy up any meal. Whether it’s a weekend family dinner or a weekday side dish that needs a little love, this cornbread never fails to hit the spot. I love how the natural sweetness of the mashed sweet potatoes pairs with warm spices to create a cornbread that’s a little bit special but so simple to make.
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In the Kitchen
This recipe brings together familiar pantry staples with the subtle sweetness and hearty texture of mashed sweet potatoes. I love how it transforms traditional cornbread, keeping it moist and tender, which can sometimes be a challenge with cornmeal-based recipes.
- Juicy and Tender Every Time: The sweet potatoes add moisture that keeps the cornbread soft and fluffy.
- Golden, Satisfying Finish: A glaze of brown sugar and honey adds a shiny, flavorful crust that's just right.
- Simple Ingredients, Big Impact: You don’t need fancy items—just what you likely already have on hand.
- Weeknight to Weekend Ready: Quick to prep and bake; perfect for any occasion, big or small.
Ingredients at a Glance
Getting your ingredients right is a game-changer for this Easy Sweet Potato Cornbread Recipe. Look for fresh spices and quality sweet potatoes to really unlock the best flavor and texture.
- Sweet potatoes: Use cooked and mashed ones for natural moisture and sweetness; fresh varieties are best when in season.
- Cornmeal: Yellow cornmeal gives that classic flavor and crumb, so opt for medium grind for balance.
- Butter: Unsalted butter helps control saltiness; I prefer Kerrygold for its rich taste.
- Spices: Freshly ground nutmeg and cloves add warmth—don’t skip these for that cozy vibe.
Heads-Up: Exact measurements are in the printable recipe card at the bottom.
How to Make Easy Sweet Potato Cornbread Recipe
Step 1 — Prepare Your Oven and Pan
Start by preheating your oven to 400°F (200°C). This high heat sets the stage for a beautiful golden crust. Butter an 8-inch glass baking dish lightly — this prevents sticking and helps the edges brown just right. I like to set this pan aside while I mix the batter so it’s ready when needed.
Step 2 — Whisk Together the Dry Ingredients
In a large bowl, whisk your yellow cornmeal, all-purpose flour, baking powder, baking soda, salt, cinnamon, cloves, freshly ground nutmeg, granulated sugar, and brown sugar until everything feels evenly combined. Mixing these early helps distribute the leavening and spices evenly through the batter, so every bite is flavorful.
Step 3 — Combine the Wet Ingredients
Grab a separate bowl and mix together your mashed sweet potatoes, eggs plus egg yolk at room temperature, melted butter, oil, vanilla extract, and buttermilk. If you want to amplify color, a few drops of orange food coloring can make your cornbread look stunningly warm and inviting. Stir until smooth and silky, with no lumps in sight.
Step 4 — Gently Fold the Dry Ingredients into the Wet
Now, slowly add the dry mix to the wet bowl, folding with a spatula just until combined. The trick? Don’t over-stir — you want the batter to look slightly lumpy but without pockets of dry flour. Overworking the batter can make the cornbread dense, and that’s something you'll definitely want to avoid.
Step 5 — Bake Your Easy Sweet Potato Cornbread Recipe to Perfection
Pour your batter evenly into the buttered dish and slide it onto the center rack of your oven. Bake uncovered for 20 minutes to start building a crisp crust. After that, gently tent the top with foil — this prevents over-browning while letting the inside finish baking. Pop it back in and bake for another 20 minutes until the middle is set. A toothpick inserted should come out almost clean, maybe with a crumb or two.
Step 6 — Whip Up and Brush on the Glaze
While the cornbread bakes, mix together your glaze ingredients: brown sugar, cinnamon, melted butter, honey, and a pinch of salt. Stir well while the butter is hot to fully dissolve the sugar for that glossy finish. Once the cornbread is out and slightly cooled, brush the warm glaze all over the top. This step is what takes this recipe from good to absolutely irresistible.
Things to Remember
When baking this Easy Sweet Potato Cornbread Recipe, a few simple tips ensure your success every time. Be mindful of mixing, temperature, and baking timing for the best results.
- Doneness Cue: The top should be golden and spring back with a gentle touch; toothpick should be mostly clean.
- Temperature Trick: Starting at a high oven temp helps create that toasty crust without drying the interior.
- Make-Ahead Move: You can bake the cornbread the day before, then warm it slightly before serving.
- Common Pitfall: Overmixing the batter leads to tough cornbread — stir just until the ingredients come together.
Ways to Serve It
Finishing Touches
Brushing on the brown sugar glaze adds a delicate, shiny finish with a hint of sweetness and warmth from cinnamon. It’s the kind of topping that makes you want to dive in immediately, soft but with just a touch of sticky crispness. Feel free to sprinkle a little coarse sea salt on top after glazing for a subtle contrast—my personal favorite.
Plays Well With
This cornbread pairs wonderfully with rich beans, chili, or roasted meats. I often serve it alongside a hearty stew or slathered with a touch of butter and honey for breakfast. The natural sweetness balances savory dishes beautifully, making your meal feel special without extra effort.
Simple Plating Upgrades
Slice into thick squares and serve warm on a rustic wooden board for a casual look. Garnish with fresh thyme or a drizzle of maple syrup for a cozy brunch vibe. If it’s a holiday meal, pile alongside caramelized sweet potatoes and cranberry sauce—your guests won’t believe you made it so easily.
Make-Ahead & Keeping Fresh
Storing Leftovers
Keep any leftover cornbread in an airtight container at room temperature for up to two days. For longer storage, the fridge works well and will keep the bread moist—just be sure to bring it to room temperature or gently reheat before serving to revive its tenderness.
Freezing Tips
This Easy Sweet Potato Cornbread Recipe freezes beautifully. Wrap individual slices tightly in plastic wrap and place in a freezer bag for up to three months. To thaw, transfer slices to the fridge overnight or leave at room temperature for a couple of hours. Avoid microwaving frozen bread directly, as it can become soggy.
Reheating Easy Sweet Potato Cornbread Recipe Without Drying Out
Reheat slices in a preheated 350°F oven wrapped loosely in foil for 10–15 minutes—that keeps the cornbread moist yet warm. For a quicker method, microwave with a damp paper towel over the top in 20-second bursts, checking frequently. An air fryer set to 320°F can crisp the edges while preserving softness inside, ideal when you want that fresh-baked feel.
Frequently Asked Questions
Absolutely! You can substitute buttermilk with regular milk mixed with a tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using to mimic the tang and acidity but the flavor will be slightly less rich.
I prefer baking or roasting sweet potatoes until soft and caramelized; it enhances their natural sweetness. You can also boil, but baking helps concentrate flavor better.
Yes! Just thaw and drain any excess moisture before measuring. Fresh mashed sweet potatoes work best for texture, but frozen is a convenient shortcut.
Look for a golden top that springs back when touched gently. Insert a toothpick near the center; it should come out mostly clean with a few moist crumbs but no wet batter.
Final Thoughts
This Easy Sweet Potato Cornbread Recipe feels like a warm hug in food form. The combination of spices, buttery glaze, and naturally sweet potatoes makes it a standout side that’s easy enough for any day but special enough for company. I hope you enjoy baking it as much as I do sharing it. Once you try this version, it might just become your new go-to cornbread recipe — especially when you want something a little heartier with a touch of sweet magic.
PrintFull Printable Recipe
Easy Sweet Potato Cornbread Recipe
This Easy Sweet Potato Cornbread recipe combines the natural sweetness of mashed sweet potatoes with classic cornmeal and a blend of warm spices. It offers a moist, flavorful cornbread perfect as a side dish or a comforting snack, finished with a delicious honey-butter glaze for an extra touch of sweetness and shine.
- Total Time: 55 minutes
- Yield: 8 servings
Ingredients
For the Cornbread:
- ½ teaspoon ground cinnamon
- 1 teaspoon salt
- optional orange food coloring (4 drops recommended)
- 1 cup buttermilk
- ¼ teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¼ teaspoon ground nutmeg (freshly ground preferred)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 ¼ cups yellow cornmeal
- ¼ teaspoon ground cloves
- ½ cup melted butter
- 1 egg yolk (large, at room temperature)
- 2 eggs (large, at room temperature)
- ¼ cup packed light brown sugar
- 1 cup cooked and mashed sweet potatoes
- ½ cup white sugar
- 2 tablespoon cooking oil (neutral oil like canola)
For the Glaze:
- 2 tablespoon packed light brown sugar
- a pinch of ground cinnamon
- 4 tablespoon melted butter
- 2 tablespoon honey
- a pinch of salt
Instructions
- Prepare the Baking Dish and Preheat Oven: Preheat your oven to 400°F (200°C). Lightly butter an 8-inch glass baking dish to prevent sticking and set it aside for later use.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, baking soda, ground cinnamon, ground cloves, ground nutmeg, white sugar, and light brown sugar. Ensure everything is well combined and set aside.
- Combine Wet Ingredients: In another large bowl, combine cooked and mashed sweet potatoes, eggs, egg yolk, melted butter, cooking oil, vanilla extract, and buttermilk. If using orange food coloring, stir in about four drops. Mix until the mixture is smooth and fully integrated.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to ensure a light and tender texture.
- Pour Batter and Bake: Pour the batter evenly into the prepared baking dish. Place the dish on the middle rack of your preheated oven and bake for 20 minutes. Then tent the dish with aluminum foil to prevent over-browning and continue baking for an additional 20 minutes, or until the center is set.
- Prepare and Apply the Glaze: While the cornbread is baking, combine the glaze ingredients—light brown sugar, ground cinnamon, melted butter, honey, and a pinch of salt—in a small bowl. Stir the mixture while the sugar and butter are hot to dissolve the sugar completely. Once the cornbread is done baking, pour the glaze evenly over the top, allowing it to soak in.
Notes
- Use freshly ground nutmeg for a more aromatic and flavorful spice.
- The orange food coloring is optional and adds a warm hue but no flavor.
- Do not overmix the batter to keep the cornbread tender and moist.
- Covering with foil after 20 minutes prevents the top from burning while the center finishes baking.
- Serve warm for the best flavor and texture, especially with the glaze.
- You can substitute butter with a plant-based margarine for a dairy-free version, but it may alter the taste slightly.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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