Sweet Potato Cornbread That's Moist Every Single Time
This incredibly moist Quick Sweet Potato Cornbread comes together in one bowl and bakes up golden and tender every time. The sweet potato keeps it soft for days while adding subtle sweetness that pairs beautifully with chili, soups, or barbecue. Perfect for busy weeknights when you want something homemade without the fuss.
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 8x8-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.
Notes
Sweet Potato Prep: Microwave 1 medium sweet potato for 5-7 minutes until soft, cool, peel, and mash. Or bake at 400°F for 45 minutes.
Buttermilk Substitute: Mix 1 cup milk with 1 tablespoon lemon juice or vinegar, let sit 5 minutes.
Dairy-Free Option: Use plant-based milk with vinegar and coconut oil instead of butter.
Storage: Keep in airtight container at room temperature 3 days, refrigerate up to 1 week, or freeze wrapped slices up to 3 months.
Make it Savory: Reduce sugar to 2 tablespoons and add shredded cheddar, jalapeños, or crumbled bacon.