Sweet Potato Cornbread

It was the morning after a cozy fall dinner party, and I found myself staring at a leftover bowl of mashed sweet potatoes. Too good to toss, too plain to reheat, they sparked an idea. What if I turned them into something warm, golden, and a little unexpected?

So, I pulled out my cast iron skillet, cranked up some 90s R&B, and started experimenting. The kitchen smelled like roasted sweetness and butter, comfort in its truest form. I wasn’t going for perfection, just something to snack on while editing photos for the blog.

But one bite later, I knew this wasn’t a throwaway experiment, it was soft, slightly sweet, and had that rustic cornbread charm with a modern twist. My coffee mug met the edge of a still-steaming square, and I thought, this might just be my new favorite way to use leftovers.

Short Description

This Sweet Potato Cornbread is a moist, buttery, and lightly sweet twist on the classic Southern favorite. Perfect for breakfast, brunch, or as a cozy dinner side, it’s soft in the middle, golden on top, and packed with earthy flavor.

Key Ingredients

• 1 cup mashed cooked sweet potato
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• ½ cup milk
• 2 eggs
• ⅓ cup melted butter
• ¼ cup honey

Tools Needed

• Large mixing bowl
• Whisk
• Spatula
• Measuring cups and spoons
• 8-inch cast iron skillet or square baking pan
• Oven

Cooking Instructions

Step 1: Preheat the Oven
Set the oven to 400°F. Lightly grease your cast iron skillet or line a baking pan with parchment paper.

Step 2: Combine the Dry Ingredients
In a large bowl, whisk together cornmeal, flour, baking powder, and salt. This ensures an even texture and prevents lumps later.

Step 3: Mix the Wet Ingredients
In another bowl, combine mashed sweet potato, milk, eggs, melted butter, and honey. Whisk until smooth and creamy.

Step 4: Bring It Together
Pour the wet mixture into the dry ingredients. Gently fold with a spatula until just combined. Avoid overmixing, the batter should be thick but slightly pourable.

Step 5: Bake It Up
Pour the batter into your prepared skillet. Bake for 22–25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Step 6: Cool and Serve
Let it rest for about 10 minutes before slicing. Serve warm with a drizzle of honey or a pat of butter melting into every corner.

Why You’ll Love This Recipe

Perfect Texture: Moist, tender, and slightly dense with a crisp golden crust.

Naturally Sweet: Sweet potatoes and honey add a warm, earthy sweetness—no refined sugar needed.

Wholesome & Comforting: A balance of hearty cornmeal and rich sweet potato for a cozy, nutrient-packed bake.

Versatile: Works as a side for chili, soup, or a sweet breakfast with jam or whipped butter.

Easy to Make: One bowl, simple ingredients, and no special equipment.

Mistakes to Avoid & Solutions

Dry Texture: Don’t overbake; check at the 22-minute mark. Overbaking dries it out.

Dense Batter: Make sure your baking powder is fresh, expired leavening won’t give a rise.

Lumpy Batter: Whisk dry ingredients before mixing with wet to prevent clumps.

Too Sweet or Too Bland: Adjust honey to taste. Start with ¼ cup; add more if you prefer a sweeter cornbread.

Sticky Center: If the middle is undercooked, lower the oven rack and bake 3–5 minutes longer.

Serving and Pairing Suggestions

Serve warm with salted butter, honey drizzle, or maple syrup.

Pair it with chili, roasted chicken, or creamy soups for a savory contrast.

For brunch, add a spoonful of whipped cream cheese or serve with scrambled eggs and bacon.

Slice into mini squares for potlucks or casual dinners, easy to grab and perfectly portioned.

Storage and Reheating Tips

Room Temperature: Store in an airtight container for up to 2 days.

Refrigerator: Keeps up to 5 days; reheat in the oven at 350°F for 10 minutes.

Freezer: Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw overnight and reheat before serving.

FAQs

1. Can I use canned sweet potatoes?
Yes, but drain and mash them well to avoid excess liquid.

2. Can I make this gluten-free?
Substitute the all-purpose flour with a 1:1 gluten-free flour blend.

3. What if I don’t have honey?
Maple syrup or brown sugar works too, though it slightly changes the flavor.

4. Can I make it dairy-free?
Use plant-based milk and vegan butter instead—texture stays just as soft.

5. Can I make muffins instead?
Definitely! Divide batter into a muffin tin and bake at 375°F for 15–18 minutes.

Tips & Tricks

For extra depth, use browned butter instead of melted butter.

Add a pinch of cinnamon or nutmeg for a cozy aroma.

Don’t skip resting time, cooling helps the texture set perfectly.

For crispy edges, preheat the skillet in the oven before pouring in the batter.

Recipe Variations

Jalapeño Cheddar Cornbread: Add ½ cup shredded cheddar and 1 minced jalapeño to the batter before baking.

Maple Pecan Cornbread: Stir in ½ cup chopped pecans and replace honey with maple syrup for a nutty sweetness.

Coconut Sweet Potato Cornbread: Swap milk for coconut milk and add 2 tbsp shredded coconut for a tropical twist.

Savory Herb Cornbread: Mix in chopped rosemary or thyme for a fragrant, dinner-ready version.

Final Thoughts

Making this Sweet Potato Cornbread reminded me how simple ingredients can turn into something quietly special. It’s humble but rich, the kind of bake that fills your kitchen with warmth and your plate with color. I love serving it with a pat of butter that melts into every crumb, turning it into something halfway between comfort and celebration.

There’s a softness to it that feels like a Sunday morning—unhurried, golden, and a little indulgent. And if you share it with friends, that warmth extends beyond the plate.