Name: Southern Sweet Potato Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 45 min
Cuisine: Southern American
Ingredients: 1.5 lb Sweet Potatoes, unpeeled; 1/2 cup Milk; 8 tbsp Melted Unsalted Butter, divided (7 tbsp + 1 tbsp); 4 Eggs; 1.5 cups Cornmeal; 1/2 cup All Purpose Flour; 1/4 cup Brown Sugar; 1 tbsp Baking Powder; 1/2 tsp Baking Soda; 1.5 tsp Kosher Salt

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The Southern Sweet Potato Cornbread is a comforting and richly flavored treat that brings together the natural sweetness of tender sweet potatoes with the hearty texture of traditional cornbread. This dish offers a perfect balance of moistness, a golden crust, and subtle hints of brown sugar and butter that make every bite utterly irresistible. Whether you’re serving it as a side for a family dinner or enjoying it as a snack with a touch of honey butter, this recipe captures the essence of Southern hospitality in one warm, satisfying square.

Southern Sweet Potato Cornbread - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how a handful of simple, wholesome ingredients come together to create the magic in this Southern Sweet Potato Cornbread. Each component plays a vital role—from the creamy sweet potatoes adding moisture and natural sweetness to the cornmeal giving it that classic crumbly texture and golden color.

Sweet Potatoes (1.5 lb, unpeeled): The star ingredient that brings soft moisture and natural sweetness to the bread.
Milk (1/2 cup): Adds creaminess and helps blend the batter smoothly.
Melted Unsalted Butter (8 tbsp plus 1 tbsp): Provides rich flavor and helps achieve the perfect golden crust.
Eggs (4): Bind the batter together and add structure to keep the bread fluffy.
Cornmeal (1.5 cups): Essential for classic cornbread texture with a slight crunch and body.
All Purpose Flour (1/2 cup): Lightens the texture and balances the cornmeal.
Brown Sugar (1/4 cup): Adds a touch of caramel sweetness that complements the sweet potatoes.
Baking Powder (1 tbsp): A leavening agent that helps the cornbread rise beautifully.
Baking Soda (1/2 tsp): Works with the acidic ingredients to lighten and fluff the bread.
Kosher Salt (1.5 tsp): Enhances all the flavors, balancing the sweetness perfectly.

How to Make Southern Sweet Potato Cornbread

Step 1: Prepare the Sweet Potatoes

Start by pricking the sweet potatoes all over with a fork to allow steam to escape. Place them on a microwave-safe plate and cook in the microwave for 10 to 15 minutes until they are soft and tender, flipping every 5 minutes. Once they’ve cooled enough to handle, scoop out the flesh and mash it until smooth—this will bring out their creamy, sweet essence.

Step 2: Mix the Wet Ingredients

In a bowl, whisk together the softened sweet potato mash with milk, melted butter, and eggs. This moist mixture is the heart of the Southern Sweet Potato Cornbread, ensuring the crumb stays tender while delivering a rich buttery flavor.

Step 3: Combine Dry Ingredients

In a separate large bowl, whisk together the cornmeal, all-purpose flour, brown sugar, baking powder, baking soda, and kosher salt. These dry ingredients come together to create the signature chewy yet crumbly texture that cornbread is loved for.

Step 4: Fold Ingredients Together

Gently fold the wet sweet potato mixture into the dry ingredients using a rubber spatula. Be careful not to overmix—just fold until combined to maintain a light texture while evenly distributing all the wonderful flavors.

Step 5: Bake to Golden Perfection

Melt the remaining tablespoon of butter in a 10-inch cast iron skillet over medium heat. Then, scrape the batter into the hot skillet, spreading it evenly. Immediately transfer the skillet to the preheated oven and bake at 425°F for 25 to 30 minutes. When the cornbread is golden brown and a toothpick inserted in the center comes out clean, it’s ready!

Step 6: Cool and Serve

Allow the Southern Sweet Potato Cornbread to cool in the skillet on a wire rack for about an hour. This resting step helps the cornbread set beautifully, making it easier to slice into wedges. Serve warm with your favorite honey butter or a zesty pickled jalapeno jam for an unforgettable finish.

How to Serve Southern Sweet Potato Cornbread

Garnishes

To elevate your Southern Sweet Potato Cornbread, don’t be shy about adding a pat of honey butter that melts into every warm crumb or a spoonful of pickled jalapeno jam to balance the sweetness with a tangy kick. You can also sprinkle chopped fresh herbs like thyme or rosemary for an aromatic touch that brightens the flavors.

Side Dishes

This cornbread pairs beautifully with hearty Southern classics such as collard greens, slow-cooked pulled pork, or a bowl of spicy chili. Its moist texture and mellow sweetness are perfect to complement rich meats, vibrant veggies, or creamy soups, making any meal feel like a special occasion.

Creative Ways to Present

Try turning your Southern Sweet Potato Cornbread into a base for mini cornbread croutons in a hearty salad or cut wedges into bite-sized pieces for a crowd-pleasing appetizer platter alongside dips like pimento cheese or black bean salsa. You can even sandwich slices with smoked turkey and cranberry sauce for a Southern twist on lunch.

Make Ahead and Storage

Storing Leftovers

You can keep leftover cornbread wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to two days. Alternatively, refrigerate it to extend freshness for about a week. This makes a delicious snack or breakfast treat the next day.

Freezing

Southern Sweet Potato Cornbread freezes well—wrap individual wedges tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to three months. When you want a quick bite, pull out a wedge or two and thaw them overnight in the fridge.

Reheating

To bring back that just-baked warmth and crispness, reheat slices on a low oven setting or a hot skillet for a few minutes per side. You can also microwave for 20 to 30 seconds, but reheating in the oven or skillet is best for preserving texture and flavor.

FAQs

Can I use canned sweet potatoes instead of fresh?

While fresh sweet potatoes provide the best texture and natural sweetness for this dish, canned sweet potatoes can be a convenient substitute. Just be sure to drain any excess liquid and mash well to avoid a watery batter.

Is it necessary to use a cast iron skillet?

Using a cast iron skillet helps achieve a crispy, golden crust that makes Southern Sweet Potato Cornbread special. However, you can bake the batter in a greased baking dish if you don’t have a cast iron skillet—just expect a slightly different texture.

Can I make this recipe vegan?

This recipe relies heavily on eggs and butter for structure and flavor. To make it vegan, you’d need to use substitutes like flax eggs and plant-based butter, but results may vary since sweet potato cornbread’s texture depends on these ingredients.

How sweet is the Southern Sweet Potato Cornbread?

This cornbread offers a gentle sweetness thanks to the brown sugar and natural sweet potatoes, balanced by the salt and buttery crust. It’s mildly sweet, making it versatile to pair with savory or sweet accompaniments.

Can I add extras like corn kernels or nuts?

Absolutely! Adding whole corn kernels can boost texture and bursts of sweetness. Chopped pecans or walnuts add wonderful crunch and a nutty layer. Just fold them gently into the batter before baking.

Final Thoughts

Now that you have this delicious Southern Sweet Potato Cornbread recipe in your kitchen arsenal, I encourage you to bake up a batch and savor its rich flavors and tender crumb. It’s an easy, charming side that brings a little Southern magic to any meal, and I promise it will become a beloved favorite you’ll want to make again and again.