Description
Sweet Potato Cornbread is a warm, tender, and slightly sweet breakfast bread made with mashed sweet potatoes and cornmeal. It’s perfect for a cozy, wholesome morning meal, especially in cooler months.
Ingredients
Scale
- 1 cup mashed cooked sweet potato (about 1 medium-large sweet potato)
- 1 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 2 large eggs
- 1/3 cup maple syrup or honey
- 1/2 cup milk (or plant-based milk)
- 1/4 cup unsalted butter, melted and cooled
Instructions
- Preheat your oven to 375°F (190°C). Grease an 8-inch square baking pan or a 9-inch cast-iron skillet with butter, oil, or non-stick spray.
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and cinnamon (if using). Set aside.
- In a separate bowl, mix the mashed sweet potato, eggs, maple syrup or honey, milk, and melted butter until smooth and well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
- Transfer the batter to the prepared pan or skillet. Spread it evenly with a spatula.
- Bake for 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Let the cornbread cool in the pan for about 10 minutes. Slice into squares or wedges and serve warm.
Notes
- For a gluten-free version, use a gluten-free flour blend instead of all-purpose flour.
- Dairy-free options include almond milk, oat milk, or coconut milk, and a plant-based margarine or coconut oil.
- To make it vegan, substitute eggs with flax eggs (2 tbsp ground flaxseed + 6 tbsp water).
- For added flavor, mix in nutmeg, ginger, shredded coconut, pecans, or blueberries.
- Serve with honey butter, maple syrup, nut butter, or fruit preserves for a delicious breakfast treat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 190
- Sugar: 8g
- Sodium: 230mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: sweet potato cornbread, breakfast cornbread, healthy cornbread, fall breakfast, vegetarian cornbread