Moist and Simple Sweet Potato Cornbread Recipe
This moist and simple sweet potato cornbread recipe combines the natural sweetness and creaminess of sweet potatoes with the hearty texture of cornmeal. It’s enhanced with warm cinnamon and a touch of honey, making it perfect for cozy meals, from Thanksgiving dinners to casual soups and stews. The recipe is adaptable for dietary preferences with options like dairy-free substitutes and can also be made into muffins.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
- Yield: 16 squares
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 2 cups cornmeal
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp sea salt
Wet Ingredients
- 1 cup sweet potato puree (about 1 large or 2 small sweet potatoes, cooked)
- 2/3 cup yogurt or sour cream (can be dairy free)
- 1/4 cup honey
- 1/4 cup butter, ghee, or coconut oil, melted and cooled
- 2 eggs
Optional
- 1 medium zucchini, grated (squeezed to remove liquid)
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) and line an 8×8 inch baking pan with parchment paper. Grease the exposed sides of the pan to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, baking powder, baking soda, ground cinnamon, and sea salt to ensure even distribution of leavening and spices.
- Combine Wet Ingredients: In a separate bowl, whisk the sweet potato puree, yogurt (or sour cream), honey, melted and cooled butter (or substitute), and eggs until smooth and well blended.
- Combine Batter: Pour the wet mixture into the dry mixture and stir gently until just combined. Avoid overmixing to keep the cornbread tender.
- Add Zucchini (Optional): If using zucchini, thoroughly squeeze out excess moisture and fold it gently into the batter to add moisture and texture.
- Prepare for Baking: Pour the batter into the prepared pan. Use a spatula to level and smooth the top evenly.
- Bake: Place the pan in the oven and bake for 25 to 30 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
- Finish: Optional—spread some butter on the top while the cornbread is still warm to create a shiny, flavorful crust.
- Cool and Serve: Allow the cornbread to cool for about 10 minutes, then remove it from the pan and cut into 16 squares. Serve warm with butter and additional honey or maple syrup if desired.
Notes
- You can cook sweet potatoes by any method you prefer; however, air frying is quick and easy for this recipe.
- To make dairy-free, substitute regular yogurt with coconut yogurt and use coconut oil instead of butter.
- If you prefer muffins, follow the same batter preparation and bake in a greased muffin tin for 15-18 minutes at 375°F until golden and a toothpick comes out clean.
- Serve this cornbread with butter and honey or maple syrup. It complements soups, stews, and protein dishes well.
- Store leftovers in an airtight container at room temperature for 2-3 days or refrigerate up to a week.
- You can freeze the cornbread, wrapped in foil or plastic wrap and placed in a freezer-safe container or bag, for up to 3 months. Thaw at room temperature before serving.
