Name: Ultimate Sweet Potato Cornbread
Prep time: 10 min
Cook time: 40 min
Total time: 55 min
Cuisine: Southern
Ingredients: 1 cup fine yellow cornmeal; 1 cup all-purpose flour; 1/2 cup packed light or dark brown sugar; 1 tbsp baking powder; 1/2 tsp baking soda; 1/2 tsp kosher salt; 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 2 large eggs; 1 cup whole buttermilk; 1 cup cooked and mashed sweet potato; 1/2 cup unsalted butter, melted

I just tried this sweet potato cornbread recipe and completely fell in love with its sweet, tender crumb and warm spice notes. It’s easy to make, and that honey-brown sugar glaze takes it to the next level with minimal effort.

Ultimate Sweet Potato Cornbread

Why You’ll Love This Recipe

I love how mashed sweet potatoes add natural sweetness and moisture, making the cornbread soft, fluffy, and full of rich flavor. The addition of cinnamon and nutmeg brings a cozy, comforting warmth, and the buttermilk helps keep everything light and tender. Plus, it smells amazing while baking, and the buttery crust is irresistible.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fine yellow cornmeal
All-purpose flour
Packed light or dark brown sugar
Baking powder
Baking soda
Kosher salt
Ground cinnamon
Ground nutmeg
Large eggs
Whole buttermilk
Cooked and mashed sweet potato (about 1 cup)
Unsalted butter, melted

directions

I start by preheating the oven to 400 °F and lining a 9×9 inch square baking pan with parchment paper or spraying it well.
In a large bowl, I whisk together cornmeal, flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, I combine the eggs, buttermilk, and mashed sweet potato until smooth and well blended.
I gently fold the wet ingredients into the dry mixture until just combined.
Then I pour in the melted butter and fold again until the batter is smooth.
I pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
After baking, I let it cool for about 10 minutes before slicing and serving.

Servings and timing

This recipe makes about 9 generous servings. The preparation time is around 10 minutes, baking takes 35–40 minutes, and with cooling time included, it’s ready in under an hour.

Variations

I like to bake this in a cast-iron skillet for a crispy edge.
For a less sweet version, I reduce the brown sugar slightly.
Adding chopped nuts or a handful of corn kernels gives it extra texture.
I sometimes replace buttermilk with a mix of whole milk and a tablespoon of vinegar if I’m out.
Turning it into muffins works great for single servings—just reduce the baking time to about 25 minutes.

storage/reheating

I store any leftovers in an airtight container at room temperature for up to 2 days. If I want to keep it longer, I refrigerate it for up to 5 days. To reheat, I wrap slices in foil and warm them in a 350 °F oven for about 10 minutes or microwave for 20–30 seconds until warmed through.

FAQs

What kind of sweet potatoes work best?

I use orange-fleshed sweet potatoes, like garnet or jewel, because they’re naturally sweet and moist.

Can I use canned sweet potato purée?

Yes, I’ve used canned purée in a pinch and it works well, though I prefer fresh for the best flavor and texture.

How do I cook sweet potatoes for this recipe?

I boil peeled chunks for 15–20 minutes until fork-tender, then mash them. Roasting is another great option for added flavor.

Can I make this gluten-free?

Yes, I use a 1:1 gluten-free flour blend to replace the all-purpose flour with good results.

Can I make this recipe ahead of time?

Absolutely. I sometimes bake it the night before, let it cool completely, then cover it tightly. It reheats beautifully the next day.

Conclusion

This sweet potato cornbread has become a go-to in my kitchen. It’s soft, lightly sweet, and has just the right amount of spice. Whether I’m serving it alongside a hearty stew or enjoying a slice on its own with a drizzle of honey, it never disappoints. I know I’ll be making this recipe again and again.