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Sweet Potato Cornbread

This sweet potato cornbread is rich, buttery, and perfectly golden! Sweet, moist, and crisp around the edges—your new go-to cornbread recipe.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Calories: 3269 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 1 lb sweet potatoes ~1 medium-large sweet potato
  • ½ cup butter divided
  • 1½ cups yellow cornmeal
  • ¾ cup all-purpose flour
  • ½ cup granulated sugar
  • 3 tablespoons light brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 cup buttermilk
  • 2 eggs

Instructions

    Cup of Yum
  1. Peel and cut the sweet potato into 1-inch cubes. Place in a pot with water and bring to a boil. Cook until fork-tender, about 10 minutes. Drain, then mash until smooth (you should have about 1 cup). Set aside to cool. Alternatively, microwave or roast the sweet potato, check notes.
  2. Melt 5 tablespoons of the butter and set aside to cool.
  3. Preheat the oven to 400°F and place a dry 10-inch cast iron skillet inside while the oven heats.
  4. In a medium bowl, whisk together the cornmeal, flour, granulated sugar, brown sugar, baking powder, salt, baking soda, cinnamon, and nutmeg. Set aside.
  5. In a large bowl, whisk together buttermilk, eggs, and mashed sweet potatoes. Stir in the melted butter last, mixing until smooth.
  6. Gradually fold the dry ingredients into the wet ingredients using a spatula, stirring until just combined. A few lumps are fine—do not overmix.
  7. Carefully remove the hot cast iron skillet from the oven and immediately add 3 tablespoons of butter, swirling to coat. Pour the batter into the pan and smooth the top.
  8. Return to the oven and bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean (a few crumbs are okay, but no wet batter).
  9. Let the cornbread cool in the skillet for at least 10 minutes before slicing. Serve warm with butter, honey, or maple syrup.

Notes

  • Alternative cooking methods: 
  • Microwave
  • : Pierce the sweet potato and microwave on high for 5-7 minutes, flipping halfway, until soft. 
  • Roasting
  • : Bake at 400°F for 45-50 minutes until fork-tender, then scoop out the flesh.
  • If using a 9x9 baking pan, instead of a cast iron skillet, do not preheat it in the oven. Butter the pan, then add the batter. Bake for a few extra minutes as needed.
  • The toothpick may have some crumbs clinging to it, but there should be no raw batter.
  • For extra flavor, brush the warm cornbread with melted butter or honey butter right after baking. 
  • If you don’t want to use a cast iron skillet, use a greased 9x9 pan, but skip preheating it in the oven. Add a few extra minutes to the baking time as needed.

  • Alternative cooking methods: 

    Microwave: Pierce the sweet potato and microwave on high for 5-7 minutes, flipping halfway, until soft.  Roasting: Bake at 400°F for 45-50 minutes until fork-tender, then scoop out the flesh.

  • Microwave: Pierce the sweet potato and microwave on high for 5-7 minutes, flipping halfway, until soft. 
  • Roasting: Bake at 400°F for 45-50 minutes until fork-tender, then scoop out the flesh.
  • If using a 9x9 baking pan, instead of a cast iron skillet, do not preheat it in the oven. Butter the pan, then add the batter. Bake for a few extra minutes as needed.
  • The toothpick may have some crumbs clinging to it, but there should be no raw batter.
  • For extra flavor, brush the warm cornbread with melted butter or honey butter right after baking. 
  • If you don’t want to use a cast iron skillet, use a greased 9x9 pan, but skip preheating it in the oven. Add a few extra minutes to the baking time as needed.

Nutrition Information

Calories 3269kcal (163%) Carbohydrates 488g (163%) Protein 60g (120%) Fat 124g (191%) Saturated Fat 69g (345%) Polyunsaturated Fat 12g Monounsaturated Fat 34g Trans Fat 4g Cholesterol 598mg (199%) Sodium 5524mg (230%) Potassium 2928mg (84%) Fiber 39g (156%) Sugar 170g (340%) Vitamin A 68062IU (1361%) Vitamin C 11mg (12%) Calcium 1265mg (127%) Iron 18mg (100%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 3269

% Daily Value*

Calories 3269kcal 163%
Carbohydrates 488g 163%
Protein 60g 120%
Fat 124g 191%
Saturated Fat 69g 345%
Polyunsaturated Fat 12g 71%
Monounsaturated Fat 34g 170%
Trans Fat 4g 200%
Cholesterol 598mg 199%
Sodium 5524mg 230%
Potassium 2928mg 62%
Fiber 39g 156%
Sugar 170g 340%
Vitamin A 68062IU 1361%
Vitamin C 11mg 12%
Calcium 1265mg 127%
Iron 18mg 100%

* Percent Daily Values are based on a 2,000 calorie diet.