Sweet Potato Cornbread with Brown Butter (One-Bowl)
This Sweet Potato Cornbread is a super moist, next-level take on traditional cornbread. It is the perfect side dish for Thanksgiving Dinner or whenever a southern cornbread craving strikes. You’ll love the addition of sweet potatoes in this recipe—I promise! The best part is that this is a one-bowl, hand-mixed recipe. This means no food processor or electric mixer is needed—just a trusty rubber spatula and a large mixing bowl.
Ingredients
- Cornmeal – Yellow cornmeal is the star of any cornbread recipe, providing that classic, slightly gritty texture. Look for stone-ground cornmeal for a more robust flavor. Store it in an airtight container in the refrigerator to keep it fresh.
- All-Purpose Flour – All-purpose flour helps give the cornbread structure and a tender crumb. It balances the cornmeal’s texture and ensures the bread isn’t too crumbly.
- Baking Powder – Baking powder acts as a leavening agent, helping the cornbread rise and achieve a light, fluffy texture.
- Baking Soda – Baking soda works alongside baking powder to help the cornbread rise, especially since this recipe includes acidic buttermilk.
- Kosher Salt – Salt balances the sweetness from the maple syrup and sweet potato.
- Sweet Potato Mash / Puree – You can either use mashed sweet potato made with fresh sweet potatoes, or canned sweet potatoes puree.
- Maple Syrup – Maple syrup gives the sweet potato cornbread a natural sweetness and a hint of caramel flavor, making it deliciously rich!
- Buttermilk – If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for a few minutes.
- Eggs – Eggs provide structure and help bind the ingredients together. Make sure you use room temperature eggs for better incorporation into the batter.
- Spices – Ground cinnamon and nutmeg are an unbeatable combo!
Substitutions and Additions
- Greek Yogurt for Buttermilk – Plain greek yogurt can add the same tangy flavor and moisture to the cornbread as buttermilk. Use an equal amount of Greek yogurt (1 cup) in place of buttermilk. If the sweet potato cornbread batter seems too thick, you can thin it out with a splash of milk.
- Honey for Maple Syrup – Honey will provide a similar natural sweetness with a slightly different flavor.
- Toasted Pecans – Toasted pecans add a delicious crunch and a nutty flavor to the sweet potato cornbread. Fold in 1/2 cup of chopped toasted pecans into the batter before baking.
How to Make Sweet Potato Cornbread
- Bring sweet potato puree to room temp (or mash a baked/boiled sweet potato). Brown the butter over medium, swirling, until deep golden and nutty; let cool slightly. Preheat oven to 375 Fahrenheit (190 Celsius). Grease a 9×9-inch baking dish or similar skillet.
2. Whisk puree, melted butter, maple syrup, buttermilk, eggs, and vanilla.
3. Add cornmeal, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4.Stir just until combined (a few lumps are fine).
5. Pour into the baking pan or cast-iron skillet and bake 25–30 minutes, until golden and a toothpick comes out clean.
6. Cool 10 minutes in the pan, then slice and serve. Excellent with soups, stews, and chilis!
Did you try this recipe? I’d love to see it! Tag @seasonedandsalted on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
The Best Sweet Potato Cornbread Recipe (Super Moist)
A one-bowl sweet potato cornbread enriched with brown butter and maple. Moist with crisp edges; excellent with chili, chowder, or a swipe of salted butter.
Equipment
- Baking dish or skillet
- mixing bowls
- Fork (for piercing sweet potato)
- Spatula or wooden spoon (for mixing)
- Measuring Cups and Spoons
- Oven mitts
- cooling rack
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup sweet potato puree room temperature
- 1/2 cup unsalted butter browned and slightly cooled
- 1/2 cup maple syrup
- 1 cup buttermilk room temperature
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
- If using homemade puree, ensure it’s at room temperature. You can mash a sweet potato after baking it or boiling it, too!
- In a small saucepan over medium heat, melt the butter. Continue cooking, swirling the pan occasionally, until the butter turns a deep golden brown and has a nutty aroma. Remove from heat and let cool slightly.
- Preheat your oven to 375°Fahrenheit (190°Celsius). Grease a 9×9 inch baking dish or a similar-sized skillet.
- In a large bowl, whisk together the sweet potato puree, browned butter, maple syrup, buttermilk, eggs, and vanilla extract until well combined.
- Directly add the cornmeal, flour, baking powder, baking soda, kosher salt, cinnamon, and nutmeg to the bowl with the wet ingredients. Stir until just combined. Be careful not to overmix; a few lumps are okay.
- Pour the batter into the prepared baking dish or skillet, spreading it evenly.
- Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cornbread to cool in the pan for about 10 minutes before slicing and serving.
Notes
Expert tips from my kitchen
Serving suggestions
Storage & reheating
- Bring the sweet potato puree to room temp for a smoother batter.
- Brown the butter deeply; let it cool a few minutes before whisking into the eggs.
- One-bowl move: whisk wet, sprinkle in dry, stop at a few streaks—don’t overmix.
- For crisp edges, preheat the skillet while the oven heats.
- Batter too thick? Splash of buttermilk. Too loose? Dust in a touch of flour.
- Browning too quickly? Tent with foil near the end.
Serving suggestions
- Serve warm with salted maple butter (or honey) and a pinch of flaky sea salt.
- Cozy with chili, chowder, or BBQ; coastal win: garlicky sautéed shrimp or seared scallops.
- Sweet-heat: drizzle with hot honey.
- Breakfast hack: toast a slice and top with jam—or a fried egg.
- Sip idea: dry bubbles (Brut/Cava) or a minerally Chardonnay.
Storage & reheating
- Airtight: 1–2 days at room temp, up to 4 days in the fridge.
- Freeze slices (wrapped, then in a freezer bag) up to 3 months.
- Reheat at 300 Fahrenheit, covered 8–10 minutes; uncover 2 minutes to re-crisp.
- Skillet: warm in a little butter over medium-low for crunchy edges.
- Microwave: 10–20 seconds with a damp towel if you’re in a rush.
Nutrition Facts
Calories: 318kcalCarbohydrates: 44gProtein: 6gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 66mgSodium: 341mgPotassium: 314mgFiber: 3gSugar: 14gVitamin A: 6391IUVitamin C: 6mgCalcium: 127mgIron: 2mg
Tried this recipe?Let us know how it was!
I made this over the weekend for a side for our BBQ ribs and everyone raved about it! I wish I made two!