If you are craving a comforting, slightly sweet, and wonderfully moist bread that feels like a warm hug from the South, this Southern Homemade Sweet Potato Cornbread Recipe is your new best friend. Combining the natural sweetness of roasted sweet potatoes with the classic texture of cornbread, this dish brings a rich, golden color and a depth of flavor that’s simply irresistible. Whether you’re baking for a family dinner, a holiday gathering, or just a cozy weekend treat, this recipe is incredibly simple, full of wholesome ingredients, and sure to become a staple in your kitchen.
Ingredients You’ll Need
The magic of this Southern Homemade Sweet Potato Cornbread Recipe lies in its humble yet essential ingredients. Each one plays a crucial role — from the sweet potato adding moisture and sweetness to the cornmeal delivering that signature texture and nutty flavor.
- Mashed roasted sweet potato: Provides natural sweetness and a tender crumb, making the cornbread moist and flavorful.
- Cornmeal: The star that gives cornbread its traditional gritty texture and golden color.
- Flour: Helps bind the cornbread and adds structure; use all-purpose, whole wheat, or a gluten-free blend based on your preference.
- Unrefined sugar: Just the right amount to enhance the sweetness without overpowering – coconut or brown sugar works beautifully.
- Baking powder: Ensures your cornbread rises perfectly and stays fluffy.
- Salt: Balances the sweetness and enhances all the flavors.
- Cinnamon (optional): Adds a subtle warmth and spice that complements the sweet potatoes wonderfully.
- Oil or unsweetened applesauce: Keeps the cornbread tender and moist; applesauce is a great oil-free alternative.
- Milk of choice: Adds moisture and richness; plant-based milks make this recipe vegan-friendly.
- Apple cider or white vinegar: Reacts with the baking powder, contributing to a light and tender crumb.
- Corn kernels or chopped pecans (optional): Adds delightful texture and a burst of flavor in every bite.
How to Make Southern Homemade Sweet Potato Cornbread Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 375°F (190°C). Grease an 8×8-inch baking dish lightly or line it with parchment paper. This step ensures your cornbread won’t stick and makes cleanup a breeze.
Step 2: Mix Your Dry Ingredients
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and cinnamon if you’re using it. Mixing these dry ingredients first lets the baking powder distribute evenly, helping your cornbread rise beautifully.
Step 3: Blend the Wet Ingredients
In another bowl, combine the mashed roasted sweet potato with your choice of milk, vinegar, and oil or applesauce. Whisk until the mixture is smooth and well combined. The vinegar might seem like a small addition, but it’s key for that tender crumb and proper rise.
Step 4: Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry and stir gently just until combined. Be careful not to overmix—some small lumps are okay! This keeps your cornbread from becoming too dense. At this stage, fold in any optional corn kernels or chopped pecans for extra texture.
Step 5: Bake to Perfection
Spread the batter evenly in your prepared baking dish, smoothing out the top with a spatula. Pop it into the oven and bake for 25 to 30 minutes. You’ll know it’s ready when the top turns a gorgeous golden color and a toothpick inserted in the center comes out clean.
Step 6: Cool and Serve
Let the cornbread cool in the pan for at least 10 minutes — this step helps it set so it slices neatly. Serve it warm, slathered with vegan butter or maple syrup, or alongside your favorite hearty dishes.
How to Serve Southern Homemade Sweet Potato Cornbread Recipe
Garnishes
A simple pat of butter melting over warm slices is all you really need, but feel free to sprinkle chopped pecans or a drizzle of honey on top to add even more richness and texture.
Side Dishes
This sweet potato cornbread pairs wonderfully with comforting Southern staples like chili, collard greens, black-eyed peas, or even a big bowl of creamy soup. The slight sweetness balances spicy and savory flavors beautifully.
Creative Ways to Present
Try cutting this cornbread into small squares and serving them as appetizers with flavored butters such as garlic herb or jalapeño. Alternatively, crumble it over a salad or even turn it into tasty cornbread stuffing to impress your guests during holiday meals.
Make Ahead and Storage
Storing Leftovers
Wrap your cornbread tightly in plastic wrap or store it in an airtight container at room temperature for up to two days, or refrigerate for up to five days. This keeps it moist and fresh, ready for a quick snack or meal addition.
Freezing
This Southern Homemade Sweet Potato Cornbread Recipe freezes beautifully. Simply wrap individual slices or the whole loaf in plastic wrap, then foil, and freeze for up to three months. Thaw overnight in the fridge or at room temperature before enjoying.
Reheating
Reheat slices in the oven at 350°F (175°C) for about 10 minutes or until warmed through. You can also microwave individual pieces for 20 to 30 seconds for a quicker option—just be careful not to dry it out.
FAQs
Can I make this cornbread gluten-free?
Absolutely! Simply substitute the flour with a gluten-free blend of your choice. Just make sure your baking powder is gluten-free as well, and the recipe will work perfectly.
Do I have to use sweet potatoes, or can I substitute something else?
Sweet potatoes bring unique flavor and moisture, but you can experiment with pumpkin puree or even mashed butternut squash for a similar texture and sweet, earthy notes.
Is this cornbread vegan-friendly?
Yes, it can be! Use plant-based milk and swap oil with unsweetened applesauce to keep it oil-free. As long as all your ingredients fit your dietary preferences, this recipe is very adaptable.
Can I add mix-ins like cheese or jalapeños?
Of course! While this recipe highlights the natural sweetness of the sweet potato, adding sharp cheddar or diced jalapeños can provide a wonderful savory contrast if that’s your vibe.
How do I store baked cornbread to keep it moist?
The key is airtight storage. Wrapping it tightly in plastic wrap or storing it in an airtight container prevents drying out. Refrigerating also extends freshness without compromising texture.
Final Thoughts
There is something truly special about this Southern Homemade Sweet Potato Cornbread Recipe—its warmth, sweetness, and comforting texture make it so much more than just a side dish. I encourage you to try it out and bring a touch of Southern charm and sweetness into your kitchen. Once you do, it just might become your family’s new favorite cornbread, too!
Print
Southern Homemade Sweet Potato Cornbread Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 9 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Description
This Southern Homemade Sweet Potato Cornbread is a moist, flavorful twist on classic cornbread, combining the natural sweetness of roasted sweet potatoes with golden cornmeal. Perfectly spiced and easy to make, it’s an ideal side dish for comforting meals or a delicious snack served warm with maple syrup or vegan butter.
Ingredients
Dry Ingredients
- 1 cup cornmeal
- 3/4 cup flour (all-purpose, whole wheat, or gluten-free blend)
- 1/4 cup unrefined sugar (coconut sugar or brown sugar)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
Wet Ingredients
- 1 cup mashed roasted sweet potato (from about 1 large sweet potato)
- 1/4 cup oil (or unsweetened applesauce for oil-free)
- 1 cup milk of choice (almond, soy, oat, etc.)
- 1 teaspoon apple cider vinegar or white vinegar
Optional Add-ins
- 1/2 cup corn kernels or chopped pecans for texture
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt, and cinnamon if using. Stir well to distribute all the ingredients evenly.
- Whisk Wet Ingredients: In a separate bowl, whisk together the mashed roasted sweet potato, milk, vinegar, and oil or applesauce until the mixture is smooth and uniform.
- Combine Wet and Dry Mixtures: Pour the wet sweet potato mixture into the dry ingredients, stirring gently just until combined. Be careful not to overmix. Fold in corn kernels or chopped pecans if desired for added texture.
- Transfer Batter and Bake: Spread the batter evenly into the prepared baking dish and smooth the top with a spatula for an even finish.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until the top turns golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cornbread to cool in the pan for at least 10 minutes before slicing. Serve warm, optionally with maple syrup, vegan butter, or as a side to hearty dishes like chili.
Notes
- You can substitute the oil with unsweetened applesauce for an oil-free, lower-fat option.
- If you prefer, use gluten-free flour blends to make this recipe gluten-free.
- Adding cinnamon is optional but adds a warm, comforting flavor to the cornbread.
- Mix-ins like corn kernels or pecans add great texture, but you can omit or customize as you like.
- This cornbread keeps well at room temperature for a day and can be stored in the fridge for up to 3 days.
- To reheat, warm slices in a toaster oven or microwave for a warm, fresh taste.
