Okay, so here’s the deal—if you’ve never tried sweet potato cornbread, you are in for a proper treat. I first made this because, well, I had exactly one sad, neglected sweet potato staring up at me from the bottom of the veggie drawer. It was a cold Sunday, I didn’t even have enough butter for the classic stuff, and my youngest son declared he’d only eat something “as soft as clouds.” (That’s a tall order, but what are you gonna do?) Anyway, turns out: best baking gamble I’ve taken in ages.
Why you’ll probably fall for this, too
I make sweet potato cornbread when regular cornbread feels just a bit blah, or I’ve got leftovers from roasting yams the night before. My family goes a bit wild for it (especially right out of the oven, with way more honey than strictly necessary). Actually, it’s become the thing everyone grabs seconds of—even Uncle Rick, who says he “doesn’t do sweet potatoes.” And to be brutally honest, the first time I made it, it was a bit dense…but I messed with the milk ratio, and now it’s ruddy fabulous.
Stuff you’ll need (and some things you might swap)
- About 1 cup mashed sweet potato (I’ve used canned in a pinch, but roasting your own is best if you’ve got the time. My gran swore by Beauregard sweet potatoes, but I think any orangey one is fine!)
- 1 cup cornmeal (Not too coarse. Honestly, the yellow stuff in the paper bag does the trick.)
- 1 cup plain flour (I tried it with half whole-wheat once—came out a bit sturdy, but edible.)
- 2 tablespoons white sugar (or honey, if you feel fancy. I sometimes skip it—nobody notices.)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/3 cup melted butter (or oil, truth be told, but butter = more flavor)
- 1 cup milk (I swap in buttermilk if it’s kicking around, adds a bit of tang)
How I make it (with a bit of improv)
- First, get your oven going at 400°F (205°C). I grab whatever pan’s clean, but a 9-inch square is usual (cast iron works too—fancier folks use those, I just like the crust it makes).
- Whisk together your cornmeal, flour, sugar, baking powder, baking soda, and salt in a big bowl—that’s the dry team. (Don’t worry if there’s a rogue sweet potato string, just flick it out.)
- In another bowl, beat the eggs a bit, then add the mashed sweet potato, melted butter, and milk. Stir until it’s more or less smooth. Sometimes I stick a finger in here to taste, and usually end up adding a shake more salt. Ha.
- Dump the wet mix into the dry stuff and fold it all together. Don’t panic if it looks lumpy—it always does at this point. If it seems dry, drizzle in a splash more milk. We aren’t making cake here.
- Pour that golden, odd-looking batter into your greased pan. Smooth it a bit (I just stab at it with a spoon until mostly flat), then bake for about 22–28 minutes. Test with a toothpick—though sometimes I just tap it, and if it springs back, it’s probably done.
What I’ve learned (sometimes the hard way)
- If your sweet potato isn’t mashed well, you’ll get little orange bits. Some folks love this, others will stare at their slice. You do you.
- Don’t overmix! I got excited once and mixed it till silky—came out like a brick. Not my best moment.
- Actually, I find it works better if you give it 10 minutes to cool before slicing, though I rarely have the patience.
Ways I’ve changed it up (with mixed success)
- I once tossed in a handful of shredded cheddar—delicious, but made it a bit greasy.
- Jalapeños? Nice kick, unless you forget to de-seed them like I did. My kids were not amused.
- One time, I tried gluten-free flour—the flavor was good, texture was…honestly, not my cup of tea. Maybe you’ll have better luck?
No special tools? No worries
If you don’t have a fancy pan, just use a muffin tin (actually, the crust-to-middles ratio is fab). Oh, and if you’re mixing by hand, you’re in good company. I’ve only got a sad old whisk and a stubborn wooden spoon—good enough for this old gal.
Keeping leftovers (if you manage it!)
It keeps fine in a lidded container for a couple days (fridge is best if your kitchen is toasty). But honestly, in my house, it never lasts more than a day; someone always nabs the last bit for breakfast.
How we like to eat it (besides straight out of the pan)
I love a fat, warm square with chili (especially on a rainy day). But my brother crumbles his into soup, and my neighbor—bless her—slathers it with raspberry jam. Once, I tried putting a dollop of whipped cream on a leftover slice for dessert. It was, surprisingly, not half bad.
Stuff I wish I’d known (aka, my pro tips)
- I once tried rushing it and sliced before it cooled—basically fell apart in my hands. Still ate it, but what a mess.
- Sometimes it rises more, sometimes less—don’t let it stress you out. Weather, humidity, who knows?
- If it looks wonky going in the oven, chances are it’ll turn golden and perfect anyway. That’s the magic.
People always ask me…
- Can I make sweet potato cornbread ahead of time?
- Yeah, sure! Actually, I think it tastes even better the next day—if you can wait that long.
- Can I freeze it?
- Yup, slice it and wrap well. Thaw in the microwave or oven. I’ve never had any left to test this, honestly.
- Milk substitutions?
- Use almond, oat, or even water if you’re really in a pinch. Just keep an eye on texture, might need a splash less.
- What if I don’t have eggs?
- I’ve used flax “eggs” (ground flax + water). Texture’s a tad different but it holds together.
- My cornbread didn’t rise, what gives?!
- Oh, I’ve been there. Check that your baking powder hasn’t gone all flat—that’s got me a couple times.
Oh—and a weird tidbit: I once dropped a chunk on the dog’s bed by accident. She was thrilled. Now she lurks around every time I bake this, just in case.
Ingredients
- 1 cup cooked and mashed sweet potato
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1/3 cup unsalted butter, melted
Instructions
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1Preheat the oven to 375°F (190°C). Grease an 8-inch square baking pan or a cast-iron skillet.
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2In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
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3In another bowl, combine mashed sweet potato, eggs, milk, and melted butter. Stir until well blended.
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4Add the wet ingredients to the dry ingredients and mix just until combined. Do not overmix.
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5Pour the batter into the prepared pan. Bake for 30-35 minutes, or until the top is golden and a toothpick in the center comes out clean.
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6Let cool for 10 minutes before slicing and serving. Enjoy warm with butter or honey.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
220 caloriescal
Protein:
4gg
Fat:
7gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
36gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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