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Perfect Sweet Potato Cornbread Recipe You’ll Love

sweet potato cornbread
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This easy sweet potato cornbread combines the classic comfort of cornbread with the natural sweetness and moist texture of sweet potatoes, enhanced with a hint of corn kernels. It’s the perfect side for any meal or a delightful snack on its own.

Ingredients

Scale
  • 1 ½ cups yellow cornmeal
  • ½ cup all-purpose flour
  • ¼ cup granulated sugar (or brown sugar for deeper flavor)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk (or milk with 1 tbsp vinegar/lemon juice)
  • ½ cup unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
  • ½ cup fresh or frozen corn kernels (thawed if frozen)
  • Optional: 1-2 jalapeños, seeded and minced (for a kick)

Instructions

  1. Preheat your oven to 400°F (200°C). Grease a 9-inch cast iron skillet or an 8×8 inch baking pan.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
  3. In a separate medium bowl, whisk together the buttermilk, melted butter, and eggs. Stir in the mashed sweet potato and corn kernels (and minced jalapeño, if using).
  4. Pour the wet ingredients into the dry ingredients. Stir just until combined; be careful not to overmix, as this can make the cornbread tough. A few lumps are okay.
  5. Pour the batter into the prepared skillet or baking pan.
  6. Bake for 20-25 minutes, or until the top is golden brown and a wooden skewer inserted into the center comes out clean.
  7. Let the cornbread cool in the pan for a few minutes before slicing and serving.

Notes

Serve warm with a drizzle of honey, a pat of butter, or alongside chili, BBQ, or fried chicken. For extra moisture, brush the top with a little melted butter right after it comes out of the oven.

Find it online: https://seasonedrecipe.com/best-sweet-potato-cornbread-recipe/