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Sweet Potato Cornbread
Rachael Knight

Sweet Potato Cornbread with a Twist

Sweet potato cornbread is the ultimate Southern comfort food! This recipe brings all the cozy, heartwarming vibes you need for your dinner table. It's moist, tender, and packed with sweet potato goodness, warm spices, and just the right touch of sweetness. Whether you’re pairing it with your favorite soups, stews, or mains, this sweet potato cornbread will leave your guests swooning.
But I couldn’t resist making a few tweaks to elevate it even more. My version includes a sour cream and condensed milk for an added layer of richness and flavor, along with a slightly stronger cinnamon note and a splash of vanilla. Trust me—these small additions make a BIG difference!
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Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Dry Ingredients:
  • 1 cup fine yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup packed light or dark brown sugar
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Wet Ingredients:
  • 2 large eggs
  • 2 cups whole buttermilk
  • 1 cup cooked and mashed sweet potato
  • 6 tablespoons unsalted butter melted
  • 1/4 cup sour cream
  • 1/4 condensed milk
  • 1 1/2 teaspoon vanilla extract

Method
 

  1. Prep Your Pan
  2. Preheat the oven to 400°F. Line a 9×9-inch square baking pan with parchment paper or generously coat it with baking spray. Alternatively, you can use a large (10–12 inch) cast iron skillet or a 12-cup muffin pan with liners. Set aside.
  3. Mix the Dry Ingredients
  4. In a medium bowl, whisk together the cornmeal, flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  5. Combine the Wet Ingredients
  6. In a large bowl, whisk the eggs, buttermilk, mashed sweet potato, sour cream, condensed milk, and vanilla extract until smooth and fully combined.
  7. Bring It All Together
  8. Gradually pour the dry ingredients into the wet mixture, folding gently with a rubber spatula until just combined. Add the melted butter and fold it in as well.
  9. Bake
  10. Pour the batter into the prepared baking dish. Smooth the top with an offset spatula if needed. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
  11. Cool and Serve
  12. Let the cornbread cool for 10 minutes before slicing into squares or wedges. Serve with extra pats of butter, or honey for that perfect Southern finish.

Notes

- For the sweet potato: Cook and mash fresh sweet potatoes, or save time by using canned sweet potato purée.
- If you don’t have buttermilk, you can make your own by mixing 2 cups of milk with 2 tablespoons of lemon juice or vinegar. Let it sit for 5 minutes before using.
This sweet potato cornbread isn’t just a side dish—it’s the star of the table. The added sour cream and condensed milk give it a creamy richness, while the extra cinnamon and vanilla take the flavor up a notch. Perfect for cozy dinners, holiday gatherings, or whenever you’re craving a bit of Southern comfort. Let me know if you try it!