Go Back
–+ servings
A round skillet of sliced cornbread with one piece being lifted, next to a dish of honey and a plate with butter on a striped towel.

Southern Recipe For Sweet Potato Cornbread

Print Recipe
This recipe for sweet potato cornbread is a moist, lightly spiced dish that’s easy to prepare and perfect for gatherings. Made with mashed sweet potato, buttermilk, and warm spices, this cornbread is ideal for fall meals, potlucks, or alongside chili. Enjoy it warm with butter or a drizzle of honey.
Course Breakfast
Cuisine American, Southern
Diet Low Lactose, Vegetarian
Keyword comfort food, fall, moist, spiced
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 9 servings
Calories 270
Author Gina Dickson

Ingredients

  • 1 cup fine cornmeal yellow or white
  • 1 cup all-purpose flour
  • 1/4 cup brown sugar packed light
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 eggs large
  • 2 cups buttermilk whole, see notes for substitution
  • 1 cup sweet potato cooked and mashed
  • 6 tablespoons butter 5 tablespoons melted for the batter and, 1 tablespoon will be heated in the bottom of your cast iron skillet..

For serving:

  • Butter pats, honey, or Alaga/sorghum syrup for drizzling

Instructions

Prep the Pan:

  • Preheat your oven to 400 degrees Fahrenheit. Line a 9 x 9-inch square baking pan with parchment paper or generously grease it with baking spray. (You can also use a large 10–12-inch cast iron skillet or a 12-cup muffin pan with liners.)

Mix Dry Ingredients:

  • In a medium bowl, whisk together the cornmeal, flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
    1 cup fine cornmeal, 1 cup all-purpose flour, 1/4 cup brown sugar, 4 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg
    A metal whisk with a light blue handle rests in a white mixing bowl filled with dry flour mixture on a white surface.

Mix Wet Ingredients:

  • In a large bowl, whisk the eggs, buttermilk, and mashed sweet potato until smooth.
    2 eggs, 2 cups buttermilk, 1 cup sweet potato
    A white mixing bowl filled with a thick, orange batter and a metal whisk with a light blue handle resting inside, all on a white background.

Combine Wet and Dry:

  • Add the dry ingredients to the wet ingredients. Gently fold with a spatula until just combined (do not overmix).
    A white mixing bowl filled with thick, light brown batter. A gray spatula rests inside the bowl, partially immersed in the mixture, on a white surface.

Add Butter:

  • Pour 5 tablespoons of melted butter into the batter and fold until fully incorporated.
    6 tablespoons butter

Bake:

  • Heat your cast-iron skillet on medium-high for 4 minutes, then drop in 1 tablespoon of butter. Spread it around to coat the bottom and sides of the pan.
  • Pour the batter into the hot skillet. Turn off the heat and place the pan in the preheated oven.
  • Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Cool & Serve:

  • Let the cornbread cool in the pan for about 10 minutes before slicing.
  • Serve warm, topped with butter, honey, or syrup if you like!
    Butter

Notes

You can make homemade buttermilk in just a couple of minutes using milk and white vinegar. Here’s how:
If you don't have buttermilk, you can make your own for this recipe: 
  1. Pour the 2 cups of milk into a measuring cup or bowl.
  2. Add 2 tablespoons of white vinegar to the milk.
  3. Stir lightly, then let it sit at room temperature for 5–10 minutes.
  4. The milk will begin to curdle slightly and thicken. Once it looks a little lumpy, it’s ready to use as buttermilk in your recipe.
Variations, Substitutions, and Recipe Tips
  • Flavor Enhancements: Stir in a pinch of clove or allspice for deeper spice notes. Add a handful of chopped pecans or dried cranberries for a fall twist.
  • Add-in Options: Jalapeños for a savory kick. Shredded cheese, like sharp cheddar, for a savory spin. A swirl of honey or maple syrup in the batter for extra sweetness.
  • Simple Substitutions: Canned sweet potato puree works if you’re short on time. You can use either white cornmeal or yellow.
  • Tips for Recipe Success: Don’t skip letting it rest for 10 minutes after baking. It helps the structure set and not fall apart when sliced. Make your sweet potatoes the day before to simplify prep, or if you are in a hurry, cook your sweet potato in the microwave. If using a cast-iron skillet, preheat it in the oven while it warms up. You could also use a 9x9 pan instead.
Storage and Reheating Instructions
  • To store: Let the cornbread cool completely, then place in an airtight container. Store at room temperature for 2 days or refrigerate up to 5 days.
  • To reheat: Warm slices in the microwave for 15 to 20 seconds or wrap in foil and heat in a 300-degree oven until warmed through.
  • To freeze: Wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw at room temperature.

Nutrition

Serving: 1serving | Calories: 270kcal | Carbohydrates: 36g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 62mg | Sodium: 650mg | Potassium: 218mg | Fiber: 3g | Sugar: 10g | Vitamin A: 2471IU | Vitamin C: 0.4mg | Calcium: 188mg | Iron: 2mg
QR Code linking back to recipe