This sweet potato cornbread is the perfect fall side dish—moist, fluffy, and slightly sweet. Pair it with your favorite soups, chilis, or enjoy it on its own with a pat of butter.
There’s just something about a slice of warm cornbread fresh out of the oven that screams comfort. But if you know me, you know I love putting a unique spin on classic recipes. Enter: Sweet Potato Cornbread. This recipe takes your regular cornbread and elevates it with the natural sweetness and rich flavor of mashed sweet potatoes. The result? A moist, fluffy, and slightly sweet cornbread that’s perfect for fall.
Why You’ll Love This Recipe:
This sweet potato cornbread is a total crowd-pleaser. It’s a delicious twist on the traditional, making it perfect for weeknight dinners, holiday gatherings, or whenever you’re craving something comforting. The best part? It’s versatile enough to serve with your favorite soups, chilis, or even as a base for breakfast topped with a little honey butter. It’s just sweet enough to feel like a treat but still savory enough to pair with your heartiest main dishes.
I originally came up with this recipe because I wanted something special to serve alongside my Thanksgiving dinner that would really stand out. Cornbread is a classic, but I wanted to incorporate a little seasonal flair. The sweet potato not only adds moisture and richness but also gives it that beautiful golden color that just screams autumn.
Sweet Potato Cornbread
Ingredients
- 1 cup buttermilk
- 1 egg
- 1/3 cup vegetable oil
- 1 cup mashed sweet potatoes
- 1/2 stick of melted butter divided (half into the cornbread mixture, half into the bottom of the baking pan)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup light brown sugar
- 1 package of Krusteaz honey cornbread and muffin mix
Instructions
- Preheat the Oven:Set your oven to 375°F. Place a cast-iron skillet or an 8×8 baking pan in the oven to preheat with the butter in the pan
- Mix the Wet Ingredients:In a large mixing bowl, whisk together the buttermilk, egg, vegetable oil, mashed sweet potatoes, and vanilla extract, cinnamon and nutmeg and mix until well combined.
- Add the Sweetness & Melted Butter:Stir in the light brown sugar and half of the melted butter (1/4 stick) into the wet mixture. Mix until smooth.
- Combine with the Cornbread Mix:Gradually add the Krusteaz honey cornbread mix into the bowl, folding gently until just combined. Be careful not to overmix—stop as soon as there are no dry streaks.
- Bake the Cornbread:Pour the batter into the prepared pan, spreading it evenly. Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool & Serve:Let the cornbread cool in the pan for a few minutes before slicing into squares and serving. Enjoy with a pat of butter or a drizzle of honey!
Tips for the Perfect Sweet Potato Cornbread:
Getting this cornbread just right is all about the balance of sweet and savory. Here are a few tips to help you nail it every time:
- Use Fresh Sweet Potatoes: If possible, bake your sweet potatoes until they’re tender and caramelized. Canned sweet potatoes will work in a pinch, but fresh really takes the flavor up a notch.
- Don’t Overmix: When you’re combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a tougher texture.
- Choose the Right Baking Dish: A cast-iron skillet is ideal for a crispy crust, but a regular baking pan will also do the trick. Just make sure to grease it well!
- Customize the Sweetness: Want it more on the sweet side? Add a touch more brown sugar or even a drizzle of maple syrup to the batter.
How to Serve It:
This sweet potato cornbread shines on its own, but here are a few of my favorite ways to enjoy it:
- With Chili: The subtle sweetness balances out the heat of a hearty chili perfectly.
- As a Holiday Side: Serve it alongside turkey and cranberry sauce for a show-stopping Thanksgiving side.
- For Breakfast: Toast a slice and top it with a pat of butter, a drizzle of honey, and a sprinkle of cinnamon for a quick and cozy morning treat.
Let’s Talk About It:
Are you team sweet cornbread or savory cornbread? I’d love to hear how you like to enjoy your cornbread! Drop a comment below and let me know if you’re planning to make this for your next fall dinner. And don’t forget to share your creations with me on Instagram or check out my YouTube channel for more cozy recipe inspiration.
Can you use homemade cornbread in place of the Krusteaz honey cornbread and muffin mix? Not sure I’ve ever seen that version in the stores here in Upstate NY.