This Southern-style sweet potato cornbread is everything I wanted: perfectly fluffy, moist, and full of flavor. Whether you're serving it alongside crispy fried chicken, pairing it with a hearty bowl of gumbo, or enjoying it with a side of tender collard greens, this cornbread is sure to steal the show. Plus, if you're a fan of skillet cornbread, check out my skillet cornbread recipe.
I’ll never forget the first time I made sweet potato cornbread from scratch. I was craving something that balanced the goodness of traditional cornbread with a hint of sweetness, and felt cozy while also being moist and tender. I tried different recipes, but none of them gave me the moist, fluffy texture I was looking for. That’s when I decided to put my own spin on it, and this recipe was born.
Jump to:
Ingredient Notes
These are the ingredients you'll need to make the best Southern sweet potato cornbread that's moist and fluffy.
- Sweet Potatoes: For the best flavor and texture, use fresh sweet potatoes. I recommend deep red Garnet sweet potatoes for their richness.
- Cornmeal: Cornmeal gives this cornbread its signature texture and flavor. If you want your cornbread to stay fluffy, moist, and delicious even after a couple of days, I swear by Bob's Red Mill Stone Ground Cornbread and Muffin Mix. It’s my secret ingredient.
- Flour: For structure.
- Maple Syrup: Adds sweetness without being overpowering.
- Baking Powder: For lift.
- Buttermilk (or Dairy-Free Milk): For richness, use buttermilk. You can also use regular milk or dairy-free milk, and it will still taste amazing.
- Eggs: For moisture and richness.
- Neutral Cooking Oil: Adds moisture and keeps the cornbread tender. I prefer using Avocado oil or Grapeseed oil.
See recipe card for quantities.
Mistakes to Avoid for Perfect Sweet Potato Cornbread:
- Stir the mix gently, leaving a few lumps is okay, but avoid overmixing to prevent dense cornbread.
- Check if your cornbread is fully cooked by inserting a toothpick into the center. If it comes out clean, it's done.
- Sweet potatoes naturally add a touch of sweetness. But, because we aren't using sugar, don’t go overboard with the maple syrup.
- When roasting the sweet potatoes, make sure they’re fully cooked before peeling off the skin and blending them.
Cree's Top Tips
Blend the Sweet Potatoes Well: When blending your sweet potatoes, blend them thoroughly to remove any stringy bits. It’s best to blend a few times, rinsing the beaters under cool water after each blend to get rid of the strings. This ensures your cornbread has a smooth texture. (See photo).
Enhance the Flavor: Add cinnamon and allspice, and vanilla extract to boost the flavor even more.
Absorbing the Glaze: Before adding the maple syrup, butter glaze, poke several holes in the top of the cornbread using a toothpick or a butter knife to add small slits. This allows the glaze to seep into the cornbread, making every bite extra flavorful.
Leftover Sweet Potatoes? Make Chicken and Waffles: If you have leftover whipped sweet potatoes, don't let them go to waste! Use the remaining purée to make my Chicken and Waffles, a delicious combo of sweet potato waffles and crispy golden-brown chicken.
Don’t Skip the Cooling Step: Allow your cornbread to cool slightly before serving. Cooling helps the cornbread set, making it easier to slice without it falling apart.
Instructions
Here's a brief overview of how to make it. Please refer to the recipe card below for detailed instructions.
- Lightly grease your cast iron skillet, unless it’s already well-seasoned, then you can skip it. Pour in the cornbread batter.
- Remove the cornbread from the oven when the top is lightly golden and a toothpick inserted in the center comes out clean.
- Drizzle the maple syrup and butter glaze over the top of the cornbread.
- Let it cool before slicing and serving.
📖 Recipe
Southern-Style Sweet Potato Cornbread
Southern-Style Sweet Potato CornbreadEquipment
- Cast Iron Skillet
- Mixing bowl
- Blender
- Spoon or rubber spatula to scrap the sides of the bowl when mixing the batter
- measuring cup
- Measuring spoons
Ingredients
- 1 cup all-purpose flour
- ¾ cup Bob's Red Mill Stone Ground Cornbread and Muffin Mix
- ½ cup pureed sweet potato (1 medium to large-sized roasted Garnet sweet potato )
- 2 tablespoon baking powder
- ¾ teaspoon cinnamon
- ½ teaspoon allspice
- ½ teaspoon kosher salt
- 1 cup buttermilk (regular milk or almond milk)
- 2 eggs (lightly beaten)
- 1 teaspoon vanilla extract
- ⅓ cup avocado oil (grapeseed oil)
- ⅓ cup 100% pure maple syrup
Maple Syrup and Butter Glaze
- 3 tablespoon 100% pure maple syrup
- 3 tablespoon unsalted butter
Instructions
Roasting the Sweet Potato
- Line a baking sheet with foil. Set aside.
- Rinse the sweet potato thoroughly under cool water, scrubbing away any debris. Pat it dry with paper towels, then drizzle a small amount of cooking oil over the skin. Use a fork to prick several holes in the potato.
- Place the sweet potato on a foil-lined baking sheet and bake until a fork slides in easily and the flesh is tender.
- Once cool enough to handle, peel off the skin and transfer the flesh to a mixing bowl or blender. Blend until smooth, stopping to rinse the beaters or blades under cool water between blends to remove any strings. Repeat as needed until the purée is silky and string-free. Set aside
Mixing and Baking the Cornbread
- Preheat your oven to 350°F. Lightly grease a 9-inch baking dish or cast iron skillet. If using a well-seasoned cast iron skillet, you can skip greasing.
- In a large bowl, whisk together the all-purpose flour, Bob's Red Mill Stone Ground Cornbread and Muffin Mix, baking powder, salt, cinnamon, and allspice until well combined.
- To the sweet potato puree, whisk in the buttermilk, eggs, maple syrup, avocado or grapeseed oil, and vanilla extract until smooth and fully combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix the batter, this can result in dense cornbread.
- Pour the batter into the prepared cast iron skillet or baking dish, spreading it evenly. Bake in the preheated oven for 22-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Prepare the Maple Syrup Butter Glaze
- While the cornbread bakes, make the maple syrup butter glaze. In a small saucepan, combine maple syrup and butter. Heat over low heat, stirring until the butter melts and the syrup is well combined.
Drizzle the Glaze
- Once the cornbread is done, remove it from the oven and immediately drizzle the warm maple syrup butter glaze over the top. Let the glaze soak into the cornbread. Allow the cornbread to cool slightly before slicing and serving.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, we recommend calculating the nutritional information using the specific ingredients and brands you use.
Thanks for visiting! Please feel free to leave a comment