Honey Butter Sweet Potato Cornbread

This one here is the best-ever sweet potato cornbread recipe you will swoon over! It’s so incredibly moist and tender, flavorful, laced with a touch of warm spices, and loaded with an abundance of sweet potato goodness. Go ahead and enjoy this cornbread right along with your favorite main entrées, cozy soups/stews, and more!

Cornbread is my jam, y’all. When it comes to side items, a good slice of cornbread or a hot, buttered biscuit just does it for me. Listen, I like to use my cornbread as a vessel to sop up whatever I’m eating with it. For example, cornbread for stews or serving alongside meaty dishes with gravy to soak up, whew. Yesss friends, not enough people talk about the magic that is cornbread and I’m sick of it, ha! Today we’re getting into this sweet potato cornbread!

Sweet Potato Cornbread (Get Into It, Yuh!)

If you’re new here, you should know how I love me some sweet potato anything. I’ve got a buttermilk cornbread recipe that is a lovely classic, however, this sweet potato one is oh-so-dreamy! The sweet potato flavor adds an unbeatable richness as well as an intensity in flavor. It’s also lush, ultra-moist, and so freakin’ delicious, peeps! Obsesseddd.com, so excited to share with ya.

What You’ll Need For This Recipe

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Cornmeal: I use fine yellow cornmeal and it gives the perfect texture. If you like coarse grind corn meal, feel free to use that in place of.
Flour: All-purpose flour is my go-to for cornbread. However, you can easily swap with cake/pastry flour or gluten-free flour if you need to.
Brown sugar: Love this for some sweetness and because all baked goods with sweet potato should pair with brown sugar. Either light or dark packed brown sugar is good! Great substitutes include coconut/maple sugar or pure honey or maple syrup. Also, alaga/sorghum syrup (Southern cane syrups) 👌🏾.
Baking powder + baking soda: Leavening agents to add structure.
Salt: Helps to balance out all the flavors.
Spices: I use a pinch of both cinnamon and nutmeg; I find that they add the slightest hint of depth and a warm note to this sweet potato cornbread.
Eggs: Most baked goods need eggs for a sturdy structure, fresh!
Buttermilk: In my humble opinion, cornbread needs buttermilk. This contributes to flavor and ensures a sexy, moist, and tender crumb.
Sweet potatoes: I swear by using *garnet yams* whenever I make sweet potato baked goods. They have a dark purple-red hue with a rich, moist orange center. However, use any kind of accessible sweet potatoes for this recipe.
Butter: A cornbread recipe without butter is just offensive, y’all.

⇢ What pairs well with this sweet potato cornbread? We love serving this alongside my beef chili, def these collard greens, cozy smothered pork chops, my fave braised short ribs, and this homey meatloaf or delicious gumbo.

Description

This one here is the best-ever sweet potato cornbread recipe you will swoon over! It’s so incredibly moist and tender, flavorful, laced with a touch of warm spices, and loaded with an abundance of sweet potato goodness. Go ahead and enjoy this cornbread right along with your favorite main entrées, cozy soups/stews, and more!

Ingredients

1 cup fine yellow cornmeal
1 cup all-purpose flour
1/4 cup packed light or dark brown sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs
2 cups whole buttermilk
1 cup cooked and mashed sweet potato
6 tablespoons unsalted butter, melted

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Instructions

1. Preheat the oven to 400°F. Then line a 9×9 inch square baking pan with parchment paper or generously coat the pan with baking spray. Note: you can also use a large (at least 10-12 inches) cast iron skillet or a 12-cup muffin pan with cupcake liners. Then set aside.
2. In a medium bowl, whisk the cornmeal, flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg together. Whisk thoroughly to fully combine and set aside.

In a large bowl, whisk the eggs, buttermilk, and mashed sweet potato/puree together until fully combined. Then pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold everything together until just combined.
Lastly, pour in the melted butter and fold it within the batter until combined. Empty the batter into the prepared baking dish and use an offset spatula to smooth out the top, if necessary.
Bake the cornbread for 35-40 minutes or until a toothpick inserted into the center of the cornbread comes out clean. Allow the cornbread to cool down for 10 minutes before cutting into.
Slice the cornbread into wedges and serve immediately with extra pats of butter, drizzled honey or alaga/sorghum syrup, if desired. Enjoy!

Notes

Please read the blog post in its entirety for more tips + tricks.
Cooked and mashed sweet potato is preferred for this cornbread recipe, but canned sweet potato purée can be used in place of.