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Sweet Potato Cornbread:

Irresistibly Fluffy Sweet Potato Cornbread for Cozy Nights

This Sweet Potato Cornbread is a delightful twist on a Southern classic that’s quick to prepare and perfect for breakfast or as a side dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: Southern
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Sweet Potatoes Cooked and mashed
  • 1 cup Cornmeal Use gluten-free for gluten-free option
  • 1 cup Flour (all-purpose or gluten-free) Whole wheat flour for added nutrition
  • 1 cup Milk Non-dairy alternatives like almond milk work well
  • 2 large Eggs Use flax eggs as a vegan substitute
  • 2 teaspoons Baking Powder Ensure it’s fresh for best results
  • 2 tablespoons Sugar or Honey Adjust to taste or use maple syrup
  • 1 teaspoon Salt Essential for flavor balance

Equipment

  • Oven
  • mixing bowl
  • Whisk
  • Baking Dish or Skillet

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (204°C). Gather all your ingredients and ensure your baking dish is ready for the batter.
  2. Mash the cooked sweet potatoes in a mixing bowl until smooth, creating a creamy texture.
  3. Combine the mashed sweet potatoes with milk, eggs, and sugar or honey until fully blended.
  4. In a separate bowl, whisk together the cornmeal, flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  6. Pour the batter into your greased baking dish or skillet, smoothing the top.
  7. Bake in the preheated oven for about 25-30 minutes, until golden brown and a toothpick comes out clean.
  8. Let the cornbread cool slightly before slicing and serve warm.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 24gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 230mgPotassium: 300mgFiber: 2gSugar: 5gVitamin A: 2000IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

This cornbread pairs beautifully with chili or soups, and can be enjoyed toasted with butter or honey for breakfast.

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