Can you taste the sweet potato?

If you fully cook and puree the sweet potato, you really don't taste it very much in the cornbread. The best way I can describe it is that it adds a hint of sweetness and fall flavor that you won't find in a classic cornbread recipe. It blends in perfectly with the batter and you get some extra nutrition!

Can I make it in a square pan?

Yep! This recipe works fine in either shaped pan. If you use a square pan, cut the cornbread into squares instead of triangles.

Can I make it without sweet potato?

If you don't have a sweet potato on hand, no worries. This recipe will work fine without it. It will bake a little faster so check for doneness around 15 minutes.

Sweet Potato Cornbread (Moist and Delicious!)

Name: Sweet Potato Cornbread
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 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

Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 9 reviews

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

Units:

Scale:

Ingredients

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

Cook Mode Prevent your screen from going dark

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions

Preheat the oven to 400°F. Spray a metal 9-inch baking pan with cooking spray.
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.
In a medium mixing bowl, stir together the cornmeal, flour, baking powder, and salt.
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.
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.

Notes/Tips

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.

Cuisine: American Method: Baking

Find it online: https://thrivinghomeblog.com/sweet-potato-corn-bread/