Made with mashed sweet potato, cornmeal, brown sugar, and buttermilk—this sweet potato cornbread is soft, golden, and so dang good.
The First Time I Made Sweet Potato Cornbread…
…wasn’t some romantic, Pinterest-worthy moment. I wasn’t wearing an apron. There was no candle flickering in the background. In fact, I was barefoot, slightly grumpy, and hangry.
We had just come back from a long weekend trip—a weird one. Think: foggy cabins, half-charged phones, and way too many sweet potatoes from a roadside produce stand because they were “only a dollar a bag.” I shoved the bag in the pantry and forgot about it.
Flash forward a week. I’m tired. Dinner’s leftovers. But I wanted something warm—you know that weird craving for bread that’s not quite cake but still comforting? That. I mashed up one of those forgotten sweet potatoes, tossed it in a bowl with cornbread basics, and crossed my fingers.
And wow. I mean—WOW. It was soft, just barely sweet, and had that orangey glow that made it look like it belonged in a magazine. But more importantly? It hit that spot. That emotional carb void spot. That I-don’t-know-what-I’m-craving-until-I-smell-it kind of spot. Ever been there?
That night, I sliced a big square, slathered it with honey butter, and stood at the counter eating it like it owed me rent. No regrets.
Why You’ll Love This Sweet Potato Cornbread Recipe?
I could give you a dozen reasons why I make this sweet potato cornbread again and again, but here’s the real truth: it’s just one of those recipes that makes you feel good.
There’s no stress. You don’t need to haul out a mixer or buy weird specialty ingredients. It’s forgiving—like a friend who doesn’t care if you’re 15 minutes late and forgot your socks match. And flavor-wise? It walks this perfect little line between savory and sweet. It’s soft in the middle, with crispy golden edges if you bake it in a skillet (which I 100% recommend, by the way).
It’s the kind of bread that people take a bite of and say, “Wait, what’s in this?” And then go back for seconds before you can even answer.
Ingredient Notes:
I’ve messed with this recipe a dozen times, usually out of necessity (aka, I thought I had buttermilk but nope, that was two weeks expired and turning into a science project). It’s surprisingly flexible. But here’s the version that hit just right:
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Yellow cornmeal – Medium grind gives it a little texture. Fine works too if you’re not into “bite.”
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All-purpose flour – Keeps it from crumbling apart in your hands like sad gas station cornbread.
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Brown sugar – I said sweet potato cornbread. It needs a little sweetness. Not dessert-level sweet, but just enough to balance the spice.
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Baking powder + soda – Standard lifters. Don’t skip ’em unless you like dense cornbread that doubles as a doorstop.
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Pumpkin pie spice – Okay listen, I know this makes people twitch. But it’s good. Just a teaspoon, and it adds this background coziness that’s hard to describe unless you’ve tried it.
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Salt – Always. Every good thing needs a little salt.
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Eggs – Big ones. No tiny, barely-there eggs. They help hold this beautiful mess together.
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Sweet potato – Cooked and mashed. I usually roast mine whole, skin-on, then scoop it out like a baked potato. Microwaving works too. Just don’t use the canned pie filling—that’s a whole other flavor party.
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Buttermilk + sour cream – The tangy team. They keep the bread moist (ugh, that word, but it fits) and add depth. If you’re out of one, you can usually just double the other and it’ll survive.
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Melted butter – A non-negotiable. I don’t care what TikTok says about avocado oil. You want butter here. Period.
How To Make Sweet Potato Cornbread?
Step 1: Crank up the oven.
375°F, baby. Get it hot. While you’re at it, grease a 9-inch cast iron skillet (for crispy edges!) or an 8×8 baking pan. No skillet? Use what you’ve got. I once used a round cake pan and it worked fine.
Step 2: Mix the dry stuff.
Grab a big bowl. Toss in the cornmeal, flour, brown sugar, baking powder, soda, salt, and spice. Whisk it like you mean it.
Step 3: Mix the wet stuff.
In another bowl—yeah, I know, more dishes—beat the eggs. Add sweet potato, buttermilk, sour cream, and melted butter. Stir it all together until it looks smooth and a little dreamy.
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Step 4: Combine and don’t overmix.
Pour wet into dry. Fold it together gently. It’s okay if there are a few streaks or lumps. Don’t stir like you’re mad at it. Think gentle thoughts.
Step 5: Pour and bake.
Scrape that thick, golden batter into your pan. Smooth it out a bit, but no need to be perfect. Bake for 25–30 minutes until it’s puffed and golden and your kitchen smells like Thanksgiving came early.
Step 6: Cool-ish and devour.
Let it cool for at least 15 minutes. I mean, do your best. I’ve definitely cut into it early more than once. Just know, it slices better if you wait.
Storage Options:
Wrap up leftovers and store at room temp for a couple days. It stays soft, especially if you cover it with foil or keep it in a container. Fridge will stretch its life to 4–5 days. Want to freeze it? Go for it. Just wrap slices individually and reheat in the oven. I’ve pulled out frozen squares a month later and still felt proud of myself.
Variations and Substitutions:
You don’t need to follow this to the letter. In fact, I rarely do.
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No sour cream? Greek yogurt works.
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No buttermilk? Use milk + a splash of vinegar or lemon juice.
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Want it spicy? Add jalapeños.
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Want it sweeter? Add more brown sugar or a swirl of maple syrup on top.
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Gluten-free? Use a 1:1 gluten-free flour blend. Just make sure your cornmeal’s certified GF too.
What to Serve with Sweet Potato Cornbread?
Let’s be honest, I’ve eaten this sweet potato cornbread solo in my pajamas, but here’s what else it pairs beautifully with:
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Chili – A big ol’ bowl of spicy chili + a warm slice = heaven.
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BBQ ribs – Sweet + smoky = yes.
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Fried chicken – Southern comfort combo.
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Butternut squash soup – Double the cozy.
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Just honey and butter – No explanation needed.
Frequently Asked Questions:
Can I use canned sweet potato?
Sure, as long as it’s just sweet potato and not the sugary pie filling. You’re making cornbread, not dessert casserole.
Is it sweet enough for dessert?
Depends. With honey and butter? Yeah, kinda. Without them? It leans savory-sweet. Think banana bread, not birthday cake.
Can I turn this into muffins?
Absolutely. Just reduce the bake time to 15–18 minutes and keep an eye on ’em.
So, now that we’ve talked about it a lot… are you gonna make this sweet potato cornbread?
Because once you do, you’ll probably find yourself hoarding sweet potatoes and making excuses to bake another batch. Don’t say I didn’t warn you.
If you do try it, let me know how it goes. Even if your pan’s too small or your spice cabinet’s a mess—I still wanna hear about it.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Sweet Potato Cornbread
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup cooked and mashed sweet potato approximately 1 large sweet potato
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1/4 cup unsalted butter melted and cooled slightly
Instructions
Preheat the Oven
- Begin by preheating your oven to 375°F (190°C). Grease a 9-inch cast iron skillet or an 8×8-inch square baking pan and set aside.
Combine Dry Ingredients
- In a large mixing bowl, whisk together the cornmeal, flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt. Mix until well combined and no clumps remain.
Mix Wet Ingredients
- In a separate bowl, beat the eggs until smooth. Add the mashed sweet potato, buttermilk, sour cream, and melted butter. Stir until the mixture is cohesive and smooth.
Incorporate Wet and Dry Mixtures
- Pour the wet ingredients into the bowl of dry ingredients. Using a rubber spatula, gently stir the batter until just combined. Do not overmix, as this may affect the texture.
Transfer to Baking Pan
- Pour the prepared batter into the greased skillet or pan. Use the spatula to smooth the top evenly.
Bake the Cornbread
- Place the pan in the preheated oven and bake for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Cool and Serve
- Allow the cornbread to cool in the pan for at least 15 minutes before slicing. Serve warm with butter or honey if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
