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Two pieces of sweet potato corn bread stacked on a plate with a pat of butter on top.

Sweet Potato Cornbread

This sweet potato cornbread recipe is so easy to make, yet incredibly delicious. The sweet potato brings fall flavor, additional moisture, and some added nutrition without overpowering the desired, classic cornbread flavor.

Yield: 8 servings 1x
Prep: 15 minutesCook: 20 minutesTotal: 35 minutes


  • 1 cup whole milk (best if at room temp)
  • 1 egg (best if at room temp)
  • 1/2 cup brown sugar
  • 1/2 cup sweet potato puree (flesh of 1 small sweet potato, mashed up)
  • 1/4 cup butter, softened
  • 1 1/4 cups cornmeal
  • 1 cup all-purpose flour (sub: gluten-free 1:1 baking flour)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt

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  1. Preheat the oven to 400°F. Spray a metal 9-inch baking pan with cooking spray.
  2. In a large mixing bowl, combine the milk, egg, brown sugar, sweet potato puree, and butter. Whisk together the ingredients until fully incorporated. If the butter starts to coagulate, that’s ok as long as it’s evenly mixed in throughout the batter.
  3. In a medium mixing bowl, stir together the cornmeal, flour, baking powder, and salt.
  4. Add the dry ingredients into the wet. Stir together just until combined but don’t over-mix. (Over-mixing will produce denser results.) Transfer to the baking pan.
  5. Bake for 18-20 minutes or until a toothpick comes out clean.

To Freeze For Later: Bake cornbread just until done. Cool completely. Cover the baking dish tightly in a few layers of foil or plastic wrap, pressing as much air out as you can.

To Prepare From Frozen: Thaw on the counter. Warm a slice in the microwave for 15-20 seconds and top with a pat of butter, if desired.


If using a glass plan, add a few minutes to the baking time.

Gluten-Free Version: Use 1:1 gluten-free baking flour in place of the all-purpose flour. Bob’s Red Mill is a brand we like for this product.

© Author: Polly Conner
Cuisine: American Method: Baking