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Sweet Potato Cornbread

Sweet potato cornbread bakes up tender and moist with a golden top, thanks to mashed sweet potato and buttermilk. Make it in a 9-inch square pan and serve warm alongside chili, soup, or a savory meal.
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Prep Time 15 minutes
Cook Time 43 minutes
Resting 10 minutes
Total Time 1 hour 8 minutes
Servings: 9 servings
Course: Side Dish
Cuisine: American
Calories: 234
Ingredients Equipment Method Notes

Ingredients
  

  • 1 sweet potato medium (about 12 ounces)
  • 6 tbsp unsalted butter divided
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 0.33 cup light brown sugar packed
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 2 eggs large
  • 0.75 cup buttermilk

Equipment

  • 1 microwave
  • 1 9-inch square baking pan

Method
 

  1. Pierce the sweet potato several times with a fork.
  2. Microwave on high for 5 to 8 minutes, turning halfway, until fork-tender.
  3. Cool until easy to handle, then peel and mash until smooth to make 1 cup.
  4. Heat the oven to 375°F and grease a 9-inch square baking pan with 1 tablespoon of the butter.
  5. Melt the remaining 5 tablespoons of butter and set aside.
  6. Whisk the cornmeal, flour, brown sugar, baking powder, baking soda, and salt in a medium bowl.
  7. In a large bowl, whisk the eggs, buttermilk, mashed sweet potato, and melted butter until smooth.
  8. Add the dry ingredients to the sweet potato mixture and stir just until no dry patches remain.
  9. Spread the batter evenly in the prepared pan.
  10. Bake for 30 to 35 minutes, until golden and a toothpick inserted in the center comes out with a few moist crumbs.
  11. Let the cornbread rest in the pan for 10 minutes before cutting and serving.

Notes

For the tenderest texture, stir the batter just until no dry patches remain. Store covered in the refrigerator for up to 4 days; freeze yes, wrapped well for up to 3 months. For a dairy-free swap, use plant-based butter and non-dairy buttermilk.