I love me some classic cornbread but when I have a chance to remix it, I love it even better. My sweet potato cornbread is the recipe you pull out when you want a little comfort with a sweet spiced up vibe. I keep it moist, a little sweet and super tender. That sweet potato does something special to it boos. Serve it up with chili or even a delish sweet potato soup during the fall for serious feels.
This post may contain affiliate links. Read our disclosure policy.
How to Make Sweet Potato Cornbread
- Whisk together the all-purpose flour, corn meal, baking powder, sugar, and cinnamon in a large until well mixed.
- In another bowl, whisk together the buttermilk, melted butter, mashed sweet potato, eggs, maple syrup, rum, vanilla extract, and oil.
- Slowly add the wet ingredients to the bowl of dry ingredients and mix together with a whisk until well combined.
- Let the batter rest in the bowl for 10 minutes.
- Coat the baking pan with shortening or prepare with non-stick baking spray until fully covered. Add the cornbread batter to the pan.
- Bake in a preheated oven for 16-19 minutes or until cornbread is done. Remove from oven and serve up warm.
Sweet Potato Cornbread Recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- ¼ cup granulated sugar
- ¼ teaspoon ground cinnamon
- ¾ cup buttermilk
- ¼ cup salted butter melted
- ⅔ cup sweet potato mashed, room temperature
- 2 large eggs
- 2 teaspoons pure maple syrup
- 2 tablespoons rum optional
- ½ teaspoon pure vanilla extract
- ¼ cup vegetable oil
- shortening
Instructions
- Preheat Oven to 400 degrees and gather the ingredients.
- In a large bowl, whisk together all-purpose flour, corn meal, baking powder, sugar and cinnamon until well mixed.
- In a separate medium sized bowl, whisk together buttermilk, melted butter, mashed sweet potato, eggs, maple syrup, rum, vanilla extract, and oil.
- Slowly add wet ingredients to dry ingredients and mix together until well combined but don't overmix. Let the batter sit for 10 minutes.
- Coat a 10-inch cast iron skillet, baking pan or muffin pan with shortening or prepare with non-stick baking spray until fully covered.
- Add cornbread mixture to the pan (for muffins, fill each opening two-thirds full). Place in preheated oven for 16-19 minutes until cornbread is done. Remove from oven and serve.
Notes
- Serve warm with butter and honey or maple syrup for best flavor.
- Let the batter rest. This step is essential to fluffy cornbread. While resting the gluten in the flour relaxes and starch grains in the cornmeal and flour to expand.
- Check for doneness. In order to make sure the cornbread fully cooks, insert a knife or toothpick into the center of the pan (or muffin in the center of the pan). It will come out clean when the cornbread is done.
Storage
Serve up sweet potato cornbread warm for the best flavor. Leftovers: If you have cornbread leftover, store in well wrapped or in an airtight container on the counter for up to five days. You can also freeze them for up to one month. Reheat: I recommend warming them up before serving them again. This softens them slightly and reinvigorates the flavor. Wrap them in foil and heat them in a 325° F oven or in the microwave wrapped in a damp paper towel until hot.Nutrition
Recipe Tips
- Let the batter rest. While resting the gluten in the flour relaxes and starch grains in the cornmeal and flour to expand. It makes the cornbread a better texture.
- Check for doneness. In order to make sure the cornbread fully cooks, insert a knife or toothpick into the center of the pan (or muffin in the center of the pan). It will come out clean when the cornbread is done. Don’t overbake.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Serving Suggestions
- Spreads: Aside from butter, honey and maple syrup, try a little homemade apple butter.
- Stews: It’s a great side for Jamaican chicken stew, or beef stew.
- Chilis: Make sure you make a batch of this to serve along with brisket chili or slow cooker white chicken chili.
Recipe Help
The main culprit is improper measurement of ingredients. For the dry ingredients, it’s important to spoon the flour and cornmeal into the measuring cup rather than scooping. Once full, use the straight side of a knife to scrape off the excess. Letting the batter rest also helps make a moister and fluffier cornbread.
Store them at room temperature rather than in the refrigerator as the fridge will dry out the cornbread.
More Cornbread and Bread Recipes
- Zucchini Bread
- Southern Hot Water Cornbread
- Brown Butter Honey Cornbread
- Roasted Garlic No Knead Bread
- Corn Pone
- Mexican Cornbread
- Classic Corn Muffins
- Jiffy Cornbread
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
pinterest 
facebook 
twitter 
email
Love, love it! Thank you for taking the time to share.
Velva
Hooray thank you so much Velva!
What a sweet and meaningful post, Jocelyn. I love the learning process as it evolves, and family influence is such an important thing. These cornbreads sound delicious – going to check out the recipe now!
Hooray thanks so much Alyssa!
Only thing better than cornbread is sweet potato cornbread. 🙂
Looks fabulous Jocelyn!
Thanks so much Christin!
this sounds incredible. I love the influence from your grandmother in this recipe.
Thank you so much Amanda!
Thank you for sharing about Kwanzaa principles, Jocelyn! Learning something new every day. And I have to agree with you, it’s important to find the purpose. Always work in progress…
Definitely always a work in progress. I totally agree!
Yum, Yum, and YUM again!
Thanks so much Christina!
Purpose is so, so important in life. Thanks for sharing! Definitely have to head over and check this one out!
Thanks so much Ashley! Purpose is so important!
Cornbread is one of my favorite carbs. This version looks like a prime specimen. It’s allowed in my life with VIP status.
Yep vip status all the way.
You definitely have a style all your own, Jocelyn, and I love it! This sweet potato cornbread looks fabulous!
Thanks so much Marcie!
I just love that your grandmother has such a strong influence on you. It’s touching, and reminds me of my relationship with my grandmother. <3
Meanwhile, hell to the yes with this cornbread. Pinned!
Awww grandmothers are the best Sarah! Thank you dear!