Homemade Sweet Potato Cornbread
This homemade sweet potato cornbread is tender, slightly sweet, and perfectly moist with a golden crust. It’s an easy, wholesome side dish that pairs beautifully with chili, soups, stews, or simply a pat of butter and a drizzle of honey.
Ingredients
- 1 cup mashed cooked sweet potato about 1 medium, boiled or roasted
- 1 cup cornmeal yellow or white
- 1 cup all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup milk whole milk or buttermilk for extra tenderness
- 2 large eggs
- ⅓ cup melted butter slightly cooled
- ¼ cup honey or maple syrup for variation
Instructions
- Preheat the oven to 375°F (190°C) and grease or line an 8×8-inch pan. In a large bowl, whisk cornmeal, flour, baking powder, and salt.
- In another bowl, whisk eggs, milk, melted butter, honey, and mashed sweet potato until smooth.
- Gently stir wet ingredients into the dry until just combined—don’t overmix.
- Spread batter evenly in the pan and bake for 25–30 minutes until golden and a toothpick comes out clean.
- Cool for 10 minutes before slicing. Serve warm with butter, honey, or alongside chili.