Sweet Potato Cornbread

Imagine pulling a golden, warmly spiced loaf from the oven, its rich amber hue filling your kitchen with the scent of cinnamon and butter. Sweet potato cornbread is not your average bake — it blends the earthy sweetness of pureed sweet potatoes with classic Southern cornbread comfort, creating a tender, moist crumb that melts on your tongue. Whether you’re serving it alongside a holiday feast or a cozy weeknight chili, this recipe delivers something truly unforgettable. You’ll learn the best tips for perfecting the texture, how to make a dreamy honey-butter glaze, and smart ways to customize this crowd-pleasing bread.

Why You’ll Love This Recipe

There are so many reasons this sweet potato cornbread earns a permanent spot in your recipe rotation. First, it strikes the perfect balance between savory and sweet — granulated sugar and light brown sugar complement the natural sweetness of the potato without tipping into dessert territory. The texture is exceptional: moist and tender on the inside with beautifully golden edges that hold their shape when sliced. The warm spices — cinnamon, clove, and nutmeg — give every bite a cozy, almost autumnal depth that plain cornbread simply cannot match. Then there’s the glaze. A generous brush of honey, brown sugar, butter, and a pinch of cinnamon takes this loaf from delicious to absolutely irresistible. Best of all, the steps are straightforward and beginner-friendly, requiring no special equipment beyond a mixing bowl and a baking dish.

Ingredients List for the Sweet Potato Cornbread

Gather these simple, pantry-friendly ingredients before you begin. The glaze ingredients are listed separately at the end for easy reference.

• 1¼ cups yellow cornmeal

• ¾ cup all-purpose flour

• 1 tablespoon baking powder

• 1 teaspoon salt

• ½ teaspoon baking soda

• ½ teaspoon cinnamon

• ⅛-¼ teaspoon clove

• ⅛-¼ teaspoon nutmeg

• ½ cup granulated sugar

• ¼ cup light brown sugar, packed

• 1 cup cooked sweet potatoes (pureed) ((See note))

• 2 eggs, room temperature

• 1 egg yolk, room temperature

• 2 tablespoons vegetable oil

• ½ cup butter, melted

• ¼ teaspoon vanilla extract

• 1 cup buttermilk

• Orange food coloring (optional)

• 4 tablespoons butter, melted

• 2 tablespoons light brown sugar, packed

• 2 tablespoon honey

• Pinch of salt

• Pinch of cinnamon

Pro Tips

Mastering this sweet potato cornbread recipe comes down to a few key techniques that make a noticeable difference in every slice.

Do not overmix the batter. Once you combine the wet and dry ingredients, stir only until just incorporated. Overmixing develops gluten in the flour, which results in a dense, tough crumb rather than the soft, moist texture this recipe promises.

Use room-temperature eggs. Cold eggs can cause the melted butter to seize and clump in the batter. Bringing your eggs and egg yolk to room temperature before mixing ensures a smooth, evenly combined batter every time.

Tent with foil at the right moment. The two-stage baking method — 20 minutes uncovered, then 20 minutes tented with foil — is critical. The initial blast of heat creates a beautiful golden crust, while the foil prevents over-browning and allows the center to set slowly and evenly without drying out the edges.

Instructions

Step 1: See note on how to prepare the sweet potato puree.

Step 2: Preheat oven to 400 F. Lightly butter an 8-inch glass baking dish. Set aside.

Step 3: Whisk together cornmeal, flour, baking powder, salt, baking soda, cinnamon, clove, nutmeg, granulated sugar, and brown sugar in a large bowl. Set aside.

Step 4: Combine pureed sweet potatoes, eggs, egg yolk, butter, oil, vanilla, and buttermilk in a large bowl. Stir in orange food coloring if using. (I used four drops of orange).

Step 5: Gradually add dry ingredients to wet ingredients, stirring just until combined. Do not over stir.

Step 6: Pour batter evenly into the prepared pan.

Step 7: Bake on the middle rack for 20 minutes. After 20 minutes, tent with foil and bake for an additional 20 minutes or until the middle is set.

Step 8: Remove from oven and make the glaze.

Step 9: To prepare the glaze, stir together all of the glaze ingredients. (Make sure to stir the brown sugar into the butter while it’s hot so that it dissolves).

Step 10: Brush the glaze generously over the hot cornbread a few times. (You will not need all of the glaze.)

Step 11: Serve.

Variations

One of the best things about sweet cornbread with sweet potato is how adaptable it is to different tastes and occasions.

Spicy-Sweet Version: Add ¼ teaspoon of cayenne pepper to the dry ingredients for a subtle heat that plays beautifully against the natural sweetness of the potato and the honey glaze. It’s a bold twist that works especially well alongside smoky barbecue dishes.

Herb and Cheese Cornbread: Fold in ½ cup of shredded sharp cheddar cheese and 1 tablespoon of fresh thyme or chives into the batter before baking. This savory variation pairs wonderfully with soups, stews, and roasted meats, giving the loaf a more rustic, dinner-friendly character.

Brown Butter Glaze Upgrade: Swap the melted butter in the glaze for brown butter to add a nutty, caramel-like depth that elevates the entire loaf and makes it taste even more indulgent.

Storage and Serving

Storing your sweet potato cornbread properly keeps it fresh and delicious for days. Allow the cornbread to cool completely before storing. Wrap it tightly in plastic wrap or place it in an airtight container and store at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. To freeze, wrap individual slices in plastic wrap, then place them in a zip-top freezer bag for up to 3 months. Reheat slices in the microwave for 20-30 seconds or warm them in a 300 F oven for about 10 minutes.

For serving, this cornbread shines alongside hearty chili, roasted chicken, collard greens, or a Thanksgiving spread. A warm slice with a drizzle of extra honey and a pat of softened butter is a simple, soul-satisfying treat on its own.

FAQs

Can I use canned sweet potato puree instead of fresh?
Yes, canned sweet potato puree works well as a convenient substitute. Make sure it is plain pureed sweet potato with no added spices or sweeteners, as seasoned varieties can throw off the flavor balance of this recipe.

Can I make this cornbread ahead of time?
Absolutely. You can bake the cornbread a day in advance and store it covered at room temperature. Apply the glaze just before serving to keep it fresh and glossy, rather than letting it sit overnight on the surface.

What makes this cornbread moist?
The combination of pureed sweet potatoes, buttermilk, melted butter, and an extra egg yolk all contribute to the exceptionally moist crumb. Each ingredient adds fat or moisture that keeps the texture tender long after baking.

Can I use a cast iron skillet instead of a glass baking dish?
Yes, a well-seasoned cast iron skillet works beautifully and produces crispier edges. Keep in mind that cast iron retains and distributes heat differently, so check for doneness a few minutes earlier than the recipe suggests.

What is the best way to puree sweet potatoes for this recipe?
Bake or boil peeled sweet potatoes until completely fork-tender, then mash or blend them until smooth. Allow the puree to cool before adding it to the batter to avoid cooking the eggs when the mixtures are combined.

Print