Sweet Potato Cornbread

Name: Sweet Potato Cornbread
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 1/2 cups cornmeal; 1 cup all-purpose flour; 2 tbsp light brown sugar; 1 tbsp baking powder; 1 tsp salt; 1 tsp pumpkin pie spice; 1 1/4 cups buttermilk, at room temperature; 1 cup mashed sweet potatoes; 1 stick unsalted butter, melted; 2 large eggs, at room temperature

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By adding sweet potatoes and spices to this sweet potato cornbread, you get a cross between sweet potato pie and cornbread, making it perfect for the holidays.

overhead shot of sweet potato cornbread in skillet

There are so many ways to utilize sweet potatoes - from sweet potato black bean tacos to sweet potato gnocchi to sweet potato wraps.

But have you ever thought about adding it to cornbread? What you get is a moist crumb, with a hint of sweetness and warm spices.

Why This Recipe Works

Easy - you'll be surprised how easy this sweet potato cornbread is to make. It can be prepped and put in the oven in less than 10 minutes.
Flavorful - you get a mild sweet flavor from the sweet potatoes, but then get warm notes of spice from the pumpkin pie spice.
Utilizes leftovers - if you have leftover mashed sweet potatoes, this is the perfect way to use it.

overhead shot of ingredients for sweet potato cornbread

Ingredient Notes

Cornmeal - where some of the subtle corn flavor and the texture comes from.
Flour - makes the bread a little less crumbly.
Light brown sugar - where the sweetness comes from.
Baking powder - has its own acid to help give rise to the cornbread.
Pumpkin pie spice - adds warm notes that makes the sweet potato cornbread taste like fall.
Buttermilk - the acidity reacts with the leaveners and creates a nice rise.
Sweet potatoes - just use leftover mashed sweet potatoes, or cook a 1 lb potato and mash beforehand.
Unsalted butter - when it comes to cornbread, butter is the only fat that should be used to add flavor.
Eggs - adds structure for the cornbread.

Ingredient Swaps

As with any recipe, you can change up the ingredients if need. Some substitutes include:

If you like a more crumbly texture, use all cornmeal, instead of part flour.
I use light brown sugar for added sweetener, but granulated sugar or dark brown sugar can be substituted. You can even try maple syrup or honey.
Buttermilk adds extra fat and acidity, but you can also use yogurt or sour cream.
While it's called sweet potato cornbread, you can also use pumpkin or butternut squash.
To me, butter is the only way to go, but coconut oil, vegetable or canola oil also works.
While I use eggs in this cornbread , if you want to make them vegan, you can use chia seeds.

Step-by-Step Photos

Please note full ingredient list and instructions can be found in recipe card below.

process shots of cooking sweet potatoes and mixing dry ingredients in bowl

If you don't have leftover mashed sweet potatoes, boil for 15-20 minutes or until fork tender. Mash and set aside.

In a large bowl, whisk together the dry ingredients.

process shots of adding wet ingredients to bowl of dry ingredients

Whisk together the wet ingredients in a bowl before adding to the dry ingredients, mixing until just combined.

process shots of adding ingredients to skillet and baking

Add the mixture to a cast iron skillet. Bake at 425°F for 20 to 25 minutes or until done.

How to Make Pumpkin Pie Spice

Most grocery stores carry pumpkin pie spice these days, but you can always make your own. Check out Taste of Home’s recipe.

In a small bowl, whisk together 4 teaspoon ground cinnamon, 2 teaspoon ground ginger, 1 teaspoon ground cloves and ½ teaspoon ground nutmeg.

FAQs

How Many Sweet Potatoes Do I Need?

1 large sweet potato should give enough to make 1 cup mashed, but use 2 to be safe.

What If I Don't Have Buttermilk?

If you don't have buttermilk you can easily make it at home. Simply add 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let stand at room temperature for 10 minutes and it’s ready.

How Do I Know When the Cornbread is Done?

You know it's done when a toothpick inserted in the middle comes out clean. There should be some cracks on the edges as well.

Why is My Cornbread Dry?

If it is dry, it means you probably overbaked the cornbread. You want to bake just until the toothpick comes out clean.

How Long Does it Last?

The cornbread will stay fresh for 3 days at normal room temperature, but 1 week in the fridge.

How to Freeze?

Cornbread is best served warm but you can put in plastic bag or airtight container for up to 3 months.

Just thaw for 3 to 4 hours on countertop before serving. To reheat, wrap in aluminum foil and place in 350°F oven for 10 minutes.

Equipment

The equipment you use is important to how the sweet potato cornbread turns out. What is needed is the following:

Large bowl - need a bowl to be able to mix together the ingredients.
Whisk - used to mix together the dry ingredients.
Cast iron skillet - you want a 10" if possible, but can use larger or smaller. You'll just have to adjust the cooking time.

Pro Tips/Recipe Notes

Use baking powder that is less than a year old since it has been opened. If you use older baking powder, it won’t be powerful enough to help leaven the cornbread. You can test it by stirring half a teaspoon of baking powder into a cup of hot water. It will immediately start to fizz and release carbon dioxide gas if it’s still fresh enough to use.
Just mash the potatoes. Do not puree it as you want small pieces of sweet potato throughout, which also helps the cornbread hold up.
Do not overmix the batter. You want to fold just until everything is combined. If you overmix the bread will be tough.

slice of sweet potato cornbread on white plate with butter

Other Bread Recipes

If you’ve tried this sweet potato cornbread or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.