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–+ servings
Pieces of sweet potato cornbread.

The Best Sweet Potato Cornbread Recipe (Super Moist)

Allie Hagerty
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.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 45 minutes
Time to Cool 10 minutes
Total Time 1 hour 10 minutes
Course Bread, Side Dish
Servings 9 servings

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 9x9 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
  • 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!