Description
This moist & fluffy sweet potato cornbread is the ultimate cozy side dish. With rich roasted sweet potato, buttermilk for tang, and golden cornmeal for that classic bite, it’s the perfect blend of comfort and flavor. Whether you’re hunting for quick breakfast options, healthy snack ideas, or an easy dinner side, this easy recipe delivers every time. It’s a warm and hearty dish that brings together fall flavors and simple kitchen staples into one irresistible loaf.
Ingredients
1 cup mashed sweet potato
1 cup cornmeal
3/4 cup all-purpose flour
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 large eggs
1 cup buttermilk
4 tablespoons unsalted butter, melted
Instructions
1. Roast sweet potatoes at 400°F until fork-tender, then mash and let cool.
2. In a large bowl, whisk together cornmeal, flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, whisk the mashed sweet potato with eggs, buttermilk, and melted butter until smooth.
4. Pour wet ingredients into the dry and fold gently until just combined.
5. Pour into a greased 9-inch skillet or baking dish.
6. Bake at 375°F for 25–30 minutes or until golden and center springs back.
7. Cool slightly before slicing and serving.
Notes
Roasting sweet potatoes adds deeper flavor than boiling or canned.
Don’t overmix the batter—fold until just combined for a tender crumb.
For a crisp edge, bake in a cast iron skillet preheated in the oven.
- Prep Time: 15
- Cook Time: 30
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 7g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: sweet potato cornbread, moist cornbread, easy dinner sides, healthy snack, quick breakfast