Quick Sweet Potato Cornbread has become my go-to whenever dinner needs something special but time is not on my side. There’s something about warm cornbread that just makes everything feel cozier, whether you’re serving it next to a big pot of chili, a simple weeknight soup, or weekend barbecue.
What makes this version different is the sweet potato. It adds this beautiful moisture that keeps the cornbread tender for days (though it rarely lasts that long around here), plus a subtle sweetness that doesn’t overwhelm.
You don’t need fancy equipment or baking skills, just one bowl, a whisk, and about 10 minutes of hands-on time. This recipe has rescued countless busy evenings when the side dish situation felt stressful, and it’s forgiving enough that even if you’re distracted by homework questions or a ringing phone, it still turns out beautifully. If you’ve been intimidated by baking or just want something reliable that tastes homemade, this is it.
*Before You Start: You’ll find more explanation here than a basic recipe. That’s intentional, the aim is to educate, not just instruct.
What Makes This Sweet Potato Cornbread So Good
❃ One bowl, minimal cleanup: No stand mixer or fancy tools required
❃ Naturally moist and tender: The sweet potato works magic on the texture
❃ Done in 35 minutes: From decision to dinner table in half an hour
❃ Budget-friendly ingredients: Pantry staples plus one sweet potato
❃ Freezes beautifully: Make ahead and reheat whenever you need it
❃ Family-approved: Even the pickiest eaters come back for seconds
What You’ll Need (Nothing Fancy)
Dry Ingredients
• 1 cup yellow cornmeal. Medium grind is best; stone-ground adds rustic texture
• 1 cup all-purpose flour. Spoon and level for the most accurate measurement
• ¼ cup granulated sugar. Can reduce to 2–3 tablespoons if you prefer less sweet
• 1 tablespoon baking powder. Fresh baking powder makes all the difference in rise
• ½ teaspoon salt. Fine sea salt or regular table salt both work
Wet Ingredients
• 1 cup mashed sweet potato. About 1 medium sweet potato (see notes below)
• 2 large eggs. Room temperature eggs blend more smoothly
• 1 cup buttermilk. Creates that perfect tender crumb
• ¼ cup melted butter. Let it cool slightly before mixing
• 1 teaspoon vanilla extract. Optional, but adds warmth
Quick Notes:
Sweet potato prep made easy: Pierce your sweet potato several times with a fork and microwave on high for 5–7 minutes until soft when squeezed. Let it cool enough to handle, then peel and mash until smooth. One medium sweet potato gives you about 1 cup mashed. You can also bake it at 400°F for 45 minutes if you prefer, just plan ahead.
No buttermilk? No problem: Add 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk, stir, and let it sit for 5 minutes. You’ll have homemade buttermilk that works perfectly. Plain yogurt thinned with a splash of milk is another great option.
Cornmeal matters: Yellow cornmeal is classic, but white cornmeal makes a beautiful, slightly milder version. Stone-ground adds texture and flavor. Just avoid instant polenta, it’s too fine and changes the texture completely.
Making it dairy-free: Use your favorite plant-based milk (add that tablespoon of vinegar trick), and swap the butter for coconut oil or a good vegan butter. The texture stays just as lovely.
Let’s Make This Cornbread
1 Get Your Oven Ready
Preheat your oven to 400°F and generously grease an 8×8-inch baking pan or a 9-inch cast-iron skillet. The cast iron gives you those gorgeous crispy edges everyone fights over, but any pan works beautifully. If you haven’t cooked your sweet potato yet, pop it in the microwave now while the oven heats.
2 Whisk Together the Dry Ingredients
In your largest mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until everything looks evenly combined. This step might seem simple, but it matters, it distributes the baking powder throughout so you don’t end up with random dense spots. A regular whisk or even a fork works perfectly.
3 Mix Your Wet Ingredients
In a separate bowl, whisk together your mashed sweet potato, eggs, buttermilk, melted butter, and vanilla until completely smooth. 4.If you spot any sweet potato lumps, just mash them out with the back of your fork. Make sure your melted butter has cooled for a minute or two, you don’t want it hot enough to scramble the eggs.
4 Combine Everything Gently
Pour your wet ingredients into the bowl with the dry ingredients. Using a wooden spoon or spatula, stir just until you don’t see dry flour anymore. You’ll still see some small lumps and that’s perfect, resist the urge to keep stirring. Overmixing makes cornbread tough and dense, and we want tender and fluffy.
5 Into the Pan It Goes
Scrape your batter into the prepared pan and use your spatula to spread it relatively evenly. Don’t stress if it’s not perfect, it’ll level itself as it bakes. The batter will be thick but still pourable. For extra-crispy edges, you can preheat your cast-iron skillet in the oven for 5 minutes before carefully adding the batter.
6 Bake Until Golden and Beautiful
Slide your pan into the oven and bake for 22–28 minutes. You’re looking for a golden-brown top and edges that just start pulling away from the sides. A toothpick inserted in the center should come out clean or with just a few moist crumbs. Start checking around 20 minutes if your oven tends to run hot, all ovens have their own personalities.
7 Let It Rest Before Slicing
This is the hardest part, letting it cool in the pan for 5–10 minutes before cutting into it. This brief rest helps everything set up so your slices are clean instead of crumbly. Serve it warm with butter melting into the top, a drizzle of honey, or simply on its own alongside whatever deliciousness you’re serving for dinner.
Little Tricks That Make a Big Difference
❃ Room temperature is your friend: Cold eggs and buttermilk straight from the fridge don’t want to play nicely with melted butter. Let them sit on the counter for 15 minutes before you start, and your batter will come together so much smoother.
❃ Buttermilk makes it special: The tanginess balances the sweetness perfectly and reacts with the baking powder to create that light, fluffy texture. It’s worth the extra step of making homemade if you don’t keep it on hand.
❃ Adjust the sweetness to match your family: Some people love cornbread slightly sweet (almost like a dessert), while others prefer it more savory. Start with ¼ cup sugar, then next time adjust based on what your people prefer. For a savory version, cut the sugar to 2 tablespoons and try adding a pinch of cayenne or some fresh cracked black pepper.
❃ Mix-ins are magic: Fold in ½ cup shredded sharp cheddar, some diced jalapeños, or crumbled crispy bacon just before pouring into the pan. These simple additions make Quick Sweet Potato Cornbread feel extra special and turn it into something guests will ask about.
❃ Reheating without drying it out: Wrap individual slices in a slightly damp paper towel and microwave for 15–20 seconds. The moisture from the towel keeps it from drying out. For oven reheating, wrap in foil and warm at 300°F for about 10 minutes.
Nutrition (Per Serving, Based on 9 Servings)
• Calories: 185
• Carbohydrates: 28g
• Protein: 4g
• Fat: 6g
• Fiber: 2g
• Sugar: 8g
• Sodium: 290mg
❃ Nutrition information is estimated and may vary based on the specific ingredients and brands you use.
If You’re Wondering About…
➲ Can I make this completely dairy-free?
Absolutely! Use your favorite plant-based milk mixed with 1 tablespoon of apple cider vinegar or lemon juice (let it sit 5 minutes), and swap the butter for coconut oil or vegan butter. The texture stays wonderfully moist and tender, you honestly can’t tell the difference.
➲ What’s the best way to store and reheat this?
Store cooled cornbread in an airtight container at room temperature for up to 3 days, or pop it in the fridge for up to a week. To freeze, wrap individual slices tightly in plastic wrap, then place everything in a freezer bag for up to 3 months. Reheat frozen slices in the microwave for 30–45 seconds, or in a 350°F oven for about 10 minutes until warmed through.
➲ Can I bake this as muffins instead?
Yes, and they’re adorable! Grease a 12-cup muffin tin and divide the batter evenly among the cups. Bake at 400°F for 15–18 minutes until a toothpick comes out clean. Muffins are perfect for meal prep, school lunches, or when you want individual portions that freeze beautifully.
➲ Help! My cornbread turned out dry. What happened?
This usually comes from overbaking or accidentally using too much flour. Make sure you’re measuring flour correctly, spoon it into your measuring cup and level off with a knife rather than scooping directly from the bag. Also check for doneness at the earlier time range. Every oven is different, so yours might bake faster. If your batter looks super thick before baking, add an extra tablespoon of buttermilk next time.
Let’s Make This Tonight
Quick Sweet Potato Cornbread is one of those recipes that makes you look like you spent way more time in the kitchen than you actually did. The sweet potato keeps everything moist and adds this gentle sweetness that works beautifully with savory dishes without tasting like dessert.
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I’d absolutely love to hear how yours turns out! Leave a comment below and let me know if you tried any fun mix-ins or variations. And if this recipe made your baking list, don’t forget to save it to Pinterest so you can come back to it anytime. Wishing you cozy, happy baking and plenty of golden cornbread moments 💛!
Sweet Potato Cornbread That’s Moist Every Single Time
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup mashed sweet potato
- 2 large eggs
- 1 cup buttermilk
- ¼ cup melted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400°F and grease an 8×8-inch baking pan or 9-inch cast-iron skillet.
- Whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl.
- In a separate bowl, whisk mashed sweet potato, eggs, buttermilk, melted butter, and vanilla until smooth.
- Pour wet ingredients into dry ingredients and stir gently just until combined. Don’t overmix.
- Pour batter into prepared pan and smooth the top.
- Bake 22-28 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Cool in pan for 5-10 minutes before slicing and serving warm.
