Moist and Simple Sweet Potato Cornbread Recipe

squares of sweet potato cornbread stacked on top of each other

5 from 3 votes

Moist and Simple Sweet Potato Cornbread Recipe

A simple twist on a classic cornbread recipe, this Sweet Potato Cornbread is a tasty addition to your holiday table! Classic homemade cornbread with aromatic spices and sweet potato puree for a fall-forward flavor and a deliciously sweet and savory treat.

Prep Time5

Cook Time30

Total Time35

Course: Dessert, Side Dish

Cuisine: American

Servings: servings

Ingredients

2 cups cornmeal
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp sea salt
1 cup sweet potato puree about 1 large or 2 small sweet potatoes - I like to cook them in the air fryer
2/3 cup yogurt or sour cream (can be dairy free)
1/4 cup honey
1/4 cup butter or ghee or coconut oil, melted and cooled
2 eggs
OPTIONAL: 1 medium zucchini grated

Instructions

Preheat the oven to 375 degrees F, and line an 8x8 baking pan with parchment paper. Grease the sides without parchment paper.
In a large mixing bowl, whisk together cornmeal, baking powder, baking soda, cinnamon, and sea salt.
In a separate bowl, whisk together sweet potato puree, yogurt, honey, butter, and eggs.
Add wet ingredients to dry ingredients, and mix until just combined.
OPTIONAL: If adding zucchini, squeeze out as much liquid as possible. Fold into the batter.
Pour the batter into the prepared baking dish and flatten the top with a spatula.
Bake for 25-30 minutes until golden on top and a toothpick inserted in the center comes out clean.
For a shiny top to the cornbread, spread some butter when it's fresh out of the oven.
Cool for 10 minutes, then remove from the pan and slice into 16 squares. You can serve with butter and more honey.

Video

Notes

Expert Tips

You can cook the sweet potato any way you want, but my favorite method is using the air fryer. It’s quick and easy. Transfer the mashed sweet potatoes to a bowl after cooking.
You can make this dairy-free with dairy-free yogurt (like coconut yogurt) and coconut oil instead of butter.
To make muffins, follow the same steps to make the batter, then pour into a greased muffin tin. Bake for 15-18 minutes at 375F until golden brown and a toothpick comes out clean.

Serving Tips

Serve with additional butter and honey or maple syrup. This cornbread pairs well with Thanksgiving dishes or any cozy meal– soups, stews, protein, and more!

Storage Tips

Store leftover cornbread in an airtight container in a dark, cool spot at room temperature for 2-3 days, or refrigerate for up to a week.
You can also freeze for up to 3 months. Wrap in aluminum foil or plastic wrap, then place in a freezer-safe container or resealable bag before transferring to the freezer. Thaw at room temperature and serve with butter and honey!

Nutrition