Sweet Potato Cornbread Recipe
Sweet potato cornbread is one of my favorite side dishes for the holidays! It’s lightly sweet, buttery, and so incredibly moist and tender. It’s one of the recipes that my family always asks me to make extra of!
Sweet Potato Cornbread
This sweet potato cornbread is absolutely delicious! It’s lightly sweetened with brown sugar, it has lots of buttery flavor, and I love the hints of cinnamon and nutmeg. Those aromatic spices really bring the fall flavor to the next level.
It really is the best ever cornbread with sweet potato. You’ll be wondering if this should be served with dinner as a side dish, or afterwards as a dessert!
- 1 1/4 c self-rising cornmeal
- 1c all-purpose flour
- 1 c sweet potato mashed
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 c whole milk
- 1/2 c melted butter
- 2 eggs lightly beaten
- 1/2 c brown sugar
- 1 tsp vanilla
- Molasses Butter
- 1/2 c salted butter
- 1 tbsp molasses
To make this cornbread, start by adding the cornmeal, flour, brown sugar, baking powder, baking soda, and salt to a large bowl. Next, beat together mashed sweet potato, eggs, melted butter, and vanilla.
Pour the sweet potato mixture into the flour. Stir in most of the way then whisk in the milk. Beat until smooth but don’t over mix.
Pour the batter into cast-iron skillet prepared with melted butter. I heat the skillet to mealy the butter letting it brown a little for an extra flavorful crust.
Bake in a 375 degree preheated oven for 25 minutes or until the center has set.
Whip the salted butter with the molasses until creamy.