This sweet potato cornbread combines the natural sweetness of mashed sweet potatoes with the wholesome texture of cornmeal, making it a comforting yet nutritious treat.
Packed with fiber, plant-based protein from cornmeal and eggs, and heart-healthy fats from butter, it’s a simple, satisfying option for everyday baking.
Quick to prepare and versatile, it’s perfect for breakfast, snacks, or sides.
Healthy Sweet Potato Cornbread
Equipment
- 1 Medium Mixing Bowl
- 1 large mixing bowl
- 1 Whisk or Fork
- 1 glass 8-inch cake pan
- 1 Wire cooling rack
- Measuring Cups and Spoons
- Baker’s release spray or butter for greasing
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1-1/4 cups mashed cooked sweet potato
- 3 large eggs
- 4 tablespoons cooled melted butter
- 1 cup milk
Instructions
- Preheat the Oven: Start by preheating your oven to 400°F (200°C). This ensures that the cornbread will bake evenly from the moment it goes into the oven. Position your oven rack in the center to avoid the top browning too quickly. Proper preheating is essential for a light and tender texture.
- Prepare the Baking Pan: Grease an 8-inch glass cake pan thoroughly using baker’s release spray, or lightly coat it with butter. Make sure to cover all sides and corners to prevent the cornbread from sticking. You can also line the bottom with parchment paper for extra insurance. This step guarantees a smooth release once the bread is baked.
- Combine Dry Ingredients: In a medium mixing bowl, whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1/4 cup granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon cinnamon, and 3/4 teaspoon salt. Mixing these dry ingredients first helps ensure that the baking powder and soda are evenly distributed, which gives the cornbread a uniform rise.
- Prepare Wet Ingredients: In a separate large bowl, combine 1-1/4 cups mashed cooked sweet potato, 3 large eggs, 4 tablespoons cooled melted butter, and 1 cup milk. Whisk or stir gently until the mixture is smooth and creamy. The sweet potato adds natural sweetness, moisture, and a subtle earthy flavor, while the eggs and milk help bind the batter and provide richness.
- Combine Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Stir gently just until no large pockets of flour remain. Be careful not to overmix, as this can make the cornbread dense. The batter should be slightly thick but pourable, with a uniform texture that will bake into a tender loaf.
- Pour Batter Into Pan: Transfer the batter into your prepared 8-inch pan, using a spatula to scrape the sides of the bowl. Smooth the top evenly to ensure uniform baking. If desired, you can lightly tap the pan on the counter to release any air bubbles trapped in the batter. This helps the cornbread rise evenly and prevents large holes in the texture.
- Bake the Cornbread: Place the pan in the preheated oven and bake for 40–50 minutes. Check the cornbread starting at 40 minutes by inserting a toothpick into the center. If it comes out clean or with just a few moist crumbs, the bread is done. The top should be golden brown and slightly firm to the touch. Baking times can vary slightly depending on your oven, so keep an eye on it to avoid over-baking.
- Cool in the Pan: Once baked, remove the pan from the oven and let the cornbread cool in the pan for about 15 minutes. This resting period allows the structure to set and makes it easier to remove from the pan without breaking apart.
- Transfer to a Wire Rack: After the initial cooling, carefully run a knife around the edges and invert the cornbread onto a wire rack. Let it cool completely before slicing. Cooling on a rack prevents the bottom from becoming soggy and helps maintain the perfect texture.
- Slice and Serve: Once cooled, slice the cornbread into 8 equal pieces. Serve warm or at room temperature. This sweet potato cornbread pairs beautifully with butter, honey, or your favorite savory dishes like chili, soups, or roasted vegetables. Enjoy a slice as part of breakfast, a hearty snack, or a comforting side.
Notes
- Use cooked, mashed sweet potatoes for natural sweetness and moisture. Baking or steaming works best; avoid watery boiled potatoes.
- Cornmeal provides texture and a slightly nutty flavor; for a finer crumb, use medium-ground cornmeal.
- Don’t overmix the batter; overmixing can make the cornbread dense rather than light and fluffy.
- Let the cornbread cool slightly before slicing to maintain its shape and prevent crumbling.
- Optional: add a pinch of nutmeg or a drizzle of honey for added warmth and sweetness.
Chef’s Secrets for Perfect Texture
The secret to the perfect sweet potato cornbread lies in balance and technique.
Start with fully cooled mashed sweet potatoes to avoid curdling the eggs when mixing.
When combining wet and dry ingredients, fold gently rather than stirring vigorously—this ensures a tender, airy crumb.
Baking in the center of the oven allows even heat distribution, producing a golden top without burning the edges.
For extra richness, lightly brown the butter before adding it to the batter.
Creative Serving Suggestions to Try
Sweet potato cornbread is incredibly versatile. Serve it warm with a pat of butter or a drizzle of honey for breakfast.
It pairs beautifully with chili, soups, or roasted vegetables as a hearty side. For a festive touch, top slices with a sprinkle of chopped pecans or a smear of cream cheese.
You can even cut it into cubes and toast them lightly to serve as croutons in soups or salads.
Smart Storage Tips and Tricks
To keep your cornbread fresh, allow it to cool completely before storing.
Wrap tightly in plastic wrap or aluminum foil and refrigerate for up to 4 days.
For longer storage, freeze individual slices in airtight freezer bags for up to 2 months.
Reheat in a preheated oven at 350°F for 10–15 minutes or briefly in the microwave to restore softness.
Avoid storing at room temperature for extended periods, as sweet potato adds moisture that can encourage spoilage.
Frequently Asked Questions
1. Can I use canned sweet potatoes?
Yes! Canned sweet potatoes work in a pinch, but drain excess liquid and mash until smooth to prevent a soggy batter.
Fresh baked or steamed sweet potatoes generally provide better texture and flavor.
2. Can I make this cornbread gluten-free?
Absolutely. Replace all-purpose flour with a 1:1 gluten-free baking flour blend.
Ensure your baking powder is also gluten-free. The texture may be slightly denser, but the flavor will remain rich and sweet.
3. Can I substitute milk with a non-dairy alternative?
Yes, almond, oat, or soy milk all work well. Use unsweetened versions to control sweetness and maintain the cornbread’s natural flavor.
Adjust consistency if the batter seems too thick.
4. How do I make cornbread extra moist?
Adding a touch more butter or an extra egg can increase moisture. Avoid overbaking and check with a toothpick to ensure it’s just cooked through.
A light brushing of melted butter after baking also keeps the cornbread tender.
5. Can I add mix-ins like nuts or chocolate chips?
Yes! Chopped pecans, walnuts, or even dark chocolate chips add texture and flavor.
Fold them gently into the batter before pouring it into the pan, ensuring even distribution without overmixing.
