Sweet Potato Cornbread

Sweet Potato Cornbread is moist, tender, and lightly sweet with a beautiful golden crumb. The addition of mashed sweet potato gives this cornbread a soft texture and subtle earthiness that pairs perfectly with classic cornmeal flavor. It’s comforting, simple, and incredibly versatile—equally at home on a weeknight dinner table or served alongside hearty soups and stews.

This recipe strikes a lovely balance between savory and sweet. The sweet potato adds natural moisture and color without overpowering the cornbread, while the cornmeal keeps that familiar, slightly rustic bite. Baked in a single pan, it comes together quickly and fills the kitchen with a warm, cozy aroma as it bakes.

Ingredients

• 1 cup all-purpose flour – Provides structure while keeping the crumb tender.
• 1 cup yellow cornmeal – Delivers classic cornbread texture and flavor.
• 1 tbsp baking powder – Helps the cornbread rise evenly.
• ½ tsp salt – Balances sweetness and enhances flavor.
• ¼ tsp baking soda – Supports lift and softness.
• ½ cup cooked and mashed sweet potato – Adds moisture, color, and subtle sweetness.
• ¼ cup granulated sugar – Lightly sweetens without overpowering.
• ¼ cup unsalted butter, melted – Adds richness and flavor.
• 1 large egg, beaten – Binds the batter and adds structure.
• 1 cup milk – Brings the batter together smoothly.

Instructions