Simple and Moist Sweet Potato Cornbread

a honey dipper drizzling honey over a slice of sweet potato cornbread

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Simple and Moist Sweet Potato Cornbread

This simple Sweet Potato Cornbread recipe, made with roasted mashed sweet potatoes for a moist and flavorful twist on classic cornbread, is a must have on your fall and holiday table!

Prep Time5

Cook Time30

Total Time35

Course: Side Dishes

Cuisine: Southern

Servings: servings

Calories: 252kcal

Author: Eden Westbrook

Equipment

9x9 Baking Pan

Ingredients

1 cup cornmeal fine ground
1 cup all purpose flour
½ teaspoon kosher salt
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground cloves optional
¼ teaspoon ground nutmeg optional
¼ teaspoon ground ginger
⅓ cup brown sugar
¼ cup honey
1 cup roasted sweet potato puree about 1-2 medium sweet potatoes
1½ cups sour cream full-fat
2 large eggs room temperature
6 tablespoon unsalted butter melted
pat of butter for after baking
honey for serving

Instructions

Prepare your 9x9 inch baking pan with a sheet of parchment paper or with baking spray or cake release. Preheat the oven to 400℉.
In a medium mixing bowl, whisk together the cornmeal, flour, salt, baking powder and soda, and spices. Set aside.
1 cup cornmeal, 1 cup all purpose flour, ½ teaspoon kosher salt, 1 tablespoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, ¼ teaspoon ground nutmeg, ¼ teaspoon ground ginger
In a large mixing bowl, whisk together the brown sugar, honey, sweet potato puree, sour cream, eggs, and melted butter until well combined.
⅓ cup brown sugar, 1 cup roasted sweet potato puree, 1½ cups sour cream, 2 large eggs, 6 tablespoon unsalted butter, ¼ cup honey
Use a baking spatula to gently mix the dry ingredients into the wet ingredients, stirring until the dry ingredients are just combined.
Pour the sweet potato cornbread batter into the prepared baking pan and smooth out the top. Bake for 25-30 minutes, or until the top is golden brown and a cake tester or toothpick comes out clean with maybe a few crumbs.
Pull the cornbread from the oven to cool and rub the pat of butter all over the top of it. Let cool for about 15 minutes before removing from the pan and slicing.
pat of butter
Serve the sweet potato cornbread warm with honey, if desired.
honey

Notes

Storage Instructions

Store your sweet potato cornbread in an airtight container in the fridge for up to 5 days! It can also be stored overnight on the counter as well, but for no more than one or two days.

For Sweet Potato Cornbread Muffins

Pour the batter into a 12-cup muffin tin lined with cupcake liners. Bake the muffins for 15-18 minutes, until a toothpick inserted in the center of one comes out clean.

Let cool for 10 minutes before enjoying!

Nutrition