Easy Sweet Potato Cornbread Recipe

Introduction

This easy sweet potato cornbread combines the natural sweetness of mashed sweet potatoes with a perfectly spiced, moist texture. Topped with a buttery brown sugar glaze, it makes a comforting side dish or a delicious snack that everyone will love.

Ingredients

• 1/2 tsp ground cinnamon
• 1 tsp salt
• Optional: orange food coloring
• 1 cup buttermilk
• 1/4 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1/8 to 1/4 tsp ground nutmeg (freshly ground preferred)
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 1/4 cups yellow cornmeal
• 1/8 to 1/4 tsp ground cloves
• 1/2 cup melted butter
• 1 egg yolk (large, at room temperature)
• 2 eggs (large, at room temperature)
• 1/4 cup packed light brown sugar
• 1 cup cooked and mashed sweet potatoes
• 1/2 cup white sugar
• 2 tbsp cooking oil (or any neutral oil like canola)

For the glaze:

• 2 tbsp packed light brown sugar
• A pinch of ground cinnamon
• 4 tbsp melted butter
• 2 tbsp honey
• A pinch of salt

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Lightly butter an 8-inch glass baking dish to prevent sticking and set it aside.
2. Step 2: In a large bowl, whisk together the cornmeal, flour, baking powder, salt, baking soda, cinnamon, cloves, nutmeg, granulated sugar, and brown sugar until well combined.
3. Step 3: In another large bowl, combine the mashed sweet potatoes, eggs, egg yolk, melted butter, oil, vanilla extract, and buttermilk. If using orange food coloring, add about four drops and mix until smooth.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the bread tender.
5. Step 5: Pour the batter evenly into the prepared baking dish. Bake on the middle rack for 20 minutes. Then tent with aluminum foil to prevent over-browning and bake for an additional 20 minutes, or until the center is set.
6. Step 6: While the cornbread is baking, prepare the glaze by stirring together the brown sugar, cinnamon, melted butter, honey, and salt while the butter is hot to dissolve the sugar.
7. Step 7: Once baked, remove the cornbread from the oven and generously brush the glaze over the hot top several times. Let the flavors meld before serving warm.

Tips & Variations

• For a dairy-free option, substitute buttermilk with a mixture of plant-based milk and a splash of lemon juice or vinegar.
• Freshly ground spices enhance flavor, so use freshly grated nutmeg and ground cloves if possible.
• If you prefer a denser cornbread, reduce the baking powder slightly or mix the batter a bit more.
• Adding chopped pecans or walnuts can provide a pleasant crunch.

Storage

Store leftover cornbread in an airtight container at room temperature for up to two days, or refrigerate for up to five days. Reheat gently in the oven or microwave to restore warmth and softness. This cornbread also freezes well—wrap tightly and freeze for up to two months. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cornbread without sweet potatoes?

Yes, you can omit the sweet potatoes, but they add moisture and natural sweetness which enhances the texture and flavor significantly.

Can I use canned sweet potatoes for this recipe?

Yes, canned sweet potatoes can be used in a pinch. Just be sure to drain them well and mash thoroughly before adding to the batter.

Easy Sweet Potato Cornbread Recipe

Print Recipe

★★★★★

4.8 from 127 reviews

This easy sweet potato cornbread recipe combines the warm flavors of autumn spices with the sweetness of mashed sweet potatoes, creating a moist, tender, and flavorful cornbread. Perfect as a side dish for any meal, this cornbread features a buttery glaze topped with honey and cinnamon for an extra touch of sweetness.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Cornbread:

• 1/2 tsp ground cinnamon
• 1 tsp salt
• Optional orange food coloring (4 drops recommended)
• 1 cup buttermilk
• 1/4 tsp vanilla extract
• 3/4 cup all-purpose flour (e.g., King Arthur)
• 1/8 to 1/4 tsp ground nutmeg (freshly ground preferred)
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 1/4 cups yellow cornmeal
• 1/8 to 1/4 tsp ground cloves
• 1/2 cup melted unsalted butter (e.g., Kerrygold)
• 1 large egg yolk (room temperature)
• 2 large eggs (room temperature)
• 1/4 cup packed light brown sugar
• 1 cup cooked and mashed sweet potatoes
• 1/2 cup white sugar
• 2 tbsp cooking oil (or neutral oil like canola)

For the Glaze:

• 2 tbsp packed light brown sugar
• Pinch of ground cinnamon
• 4 tbsp melted butter
• 2 tbsp honey
• Pinch of salt

Instructions

1. Prepare the Baking Dish and Preheat Oven: Preheat your oven to 400°F (200°C). Lightly butter an 8-inch glass baking dish to prevent sticking and set it aside for later use.
2. Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, baking soda, ground cinnamon, ground cloves, freshly ground nutmeg, white sugar, and light brown sugar. Ensure everything is well combined and set aside.
3. Combine Wet Ingredients: In another large bowl, combine the cooked and mashed sweet potatoes, eggs, egg yolk, melted butter, cooking oil, vanilla extract, and buttermilk. If using orange food coloring, add four drops and stir in. Mix until smooth and fully integrated.
4. Incorporate Dry Ingredients: Gradually add the dry ingredients into the wet ingredients, stirring gently just until combined. Avoid overmixing to maintain a light texture.
5. Pour Batter and Bake: Pour the batter evenly into the prepared baking dish. Place it on the middle oven rack and bake for 20 minutes. After 20 minutes, tent the dish loosely with aluminum foil to prevent over-browning and continue baking for another 20 minutes, or until the center is set.
6. Prepare and Apply the Glaze: While the cornbread bakes, mix together the brown sugar, ground cinnamon, melted butter, honey, and salt until the sugar dissolves. Once the cornbread is out of the oven and still hot, brush the glaze generously over the top a few times. Allow the flavors to meld and serve warm.

Notes

• Using freshly ground nutmeg enhances the flavor more than pre-ground nutmeg.
• Covering the cornbread with foil halfway during baking prevents excessive browning.
• Room temperature eggs and butter help create a smoother batter.
• The optional orange food coloring adds a vibrant hue but does not affect flavor.
• Use a neutral oil like canola to keep the flavor balanced.
• Glaze can be adjusted in quantity based on sweetness preference.
• Make sure to bake until the center is set to avoid undercooked batter.

Keywords: sweet potato cornbread, easy cornbread recipe, autumn bread, spiced cornbread, glazed cornbread