Put a little more flavor into your cornbread by adding sweet potatoes!
It’s hard to have a bonafide Southern meal without a side of cornbread. For the true cornbread fans, there are several different ways to prepare it. You can even make Sweet Vegan Cornbread. But if you truly want your next batch of cornbread to stand out, you should consider this recipe for sweet potato cornbread. It incorporates yet another favorite of Southern cuisine into the recipe, creating a hybrid dish that is almost too good to be true.
As its name implies, adding sweet potato to cornbread will make the cornbread just a little sweeter. It makes the cornbread smell a little different coming out of the oven but it’s still as moist and tender on the inside as any other cornbread recipe. With every bite, you can still get the flavor of the cornbread just with a little more sweetness to it. This will surely be the most savory and sweetest smelling batch of cornbread you’ve ever made.
If the extra sweetness of the sweet potato isn’t enough, you could also try adding some Hot Honey to the top of the cornbread. You might also consider Strawberry Chia Jam if you prefer.
Is Sweet Potato Cornbread Healthy?
While cornbread is typically known for being rich in flavor and texture, this variation includes sweet potatoes, which add a unique depth and balance, and a bit more nutrition, to the dish. Choosing ingredients like whole-grain cornmeal or whole-wheat flour can create a more wholesome option, and the sweet potatoes contribute a satisfying moistness and naturally sweet flavor that beautifully enhances the honey in this recipe. Still, this is a dish best enjoyed in moderation.
Cooking The Sweet Potato
Before putting the cornbread together, don’t forget the sweet potato needs to be cooked. This is actually one of the most important aspects of the recipe. It’s possible to microwave or boil the sweet potato, but I recommend roasting it. By roasting the sweet potato, its natural sweetness shines through.
INGREDIENTS
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup light brown sugar
- 1 tablespoon baking powder
- 1 1/4 teaspoons baking soda
- 1 1/4 teaspoons salt
- 1 tablespoon honey
- 2 large eggs
- 1 cup cooked mashed sweet potato
- 1 3/4 cups half-and-half
- 1/3 cup unsalted butter, melted
- Honey butter for serving, optional
INSTRUCTIONS
Prep
Preheat oven, mix dry and wet ingredients separately, then combine.
Bake
Pour batter into pan, bake until done.
Devour!
FAQs & Tips
Leftover sweet potato cornbread will stay good for up to 2 days in an airtight container at room temperature. However, if you wrap it in foil or plastic wrap and store it in the fridge, the cornbread will stay good for up to 4 or 5 days.
True Southern cornbread is made primarily from cornmeal, making it less sweet and more savory.
Ideally, the cornbread batter should be thick and a little lumpy because this will lead to a light, airy texture.
Serving Suggestions
A few of my personal favorite dishes this sweet potato cornbread complements nicely are Cowboy Chili, or Vegan Chili. Another great Southern meal is Baby Back Ribs accompanied by—you guessed it—sweet potato cornbread. In fact, any kind of barbecue dish will be complemented perfectly by sweet potato cornbread. It’s also wonderful alongside a lighter main of Cilantro Lime Grilled Shrimp or Shrimp Kabobs.
Sweet Potato Cornbread
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup light brown sugar
- 1 tablespoon baking powder
- 1 1/4 teaspoons baking soda
- 1 1/4 teaspoons salt
- 2 large eggs
- 1 tablespoon honey
- 1 cup cooked sweet potato mashed
- 1 3/4 cups half-and-half
- 1/3 cup unsalted butter melted
- Honey butter for serving optional
Instructions
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Preheat the oven to 375°F and grease a 9-inch square baking pan.
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In a large bowl, whisk together cornmeal, flour, brown sugar, baking powder, baking soda, and salt.
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In another bowl, whisk together eggs, honey, mashed sweet potato, half-and-half, and melted butter.
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Add the wet ingredients to the dry ingredients and stir until just combined.
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Pour the batter into the prepared pan and bake for 30-40 minutes, until a toothpick inserted in the center comes out clean.
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Slice and serve with honey butter if using.
Nutrition
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