The warm and inviting aroma of freshly baked Sweet Potato Cornbread is enough to bring the whole family into the kitchen. Infused with mashed sweet potatoes for moisture and flavor, this recipe takes a classic Southern favorite and elevates it with a luxurious honey-butter brown sugar glaze.
This dish is all about balance—sweet, savory, and just the right touch of indulgence. Whether you serve it as a side dish for a holiday meal or enjoy it on its own with a cup of tea, the soft crumb and sticky glaze make this cornbread utterly irresistible. It’s comfort food at its coziest, and one slice is never enough!
Full Recipe:
For the Cornbread:
180g fine cornmeal (1 ½ cups)
190g all-purpose flour (1 ½ cups)
½ tsp baking soda
1 tbsp baking powder
1 tsp fine kosher salt
100g granulated sugar (½ cup)
75g dark brown sugar (⅓ cup, packed)
75g vegetable oil (⅓ cup)
55g unsalted butter, melted (¼ cup)
2 large eggs
470g sweet potato (boiled and mashed)
60g sour cream (can sub Greek yogurt)
4 oz buttermilk
For the Glaze:
110g brown sugar (½ cup)
170g butter (¾ cup)
85g honey (¼ cup)
⅛ tsp fine kosher salt
Directions:
Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking pan or cast iron skillet.
Peel, wash, and chop sweet potatoes. Boil until fork-tender (about 15 minutes), then drain and mash. Let cool slightly.
In a medium bowl, whisk together cornmeal, flour, baking soda, baking powder, and salt.
In a large bowl, whisk together both sugars, vegetable oil, and melted butter. Beat in eggs one at a time, then whisk in the mashed sweet potato, sour cream, and buttermilk.
Gently fold the dry ingredients into the wet mixture. Do not overmix.
Pour batter into your prepared pan and smooth the top.
Bake for 25-30 minutes or until golden on top and a toothpick comes out clean.
10 minutes before baking ends, melt butter in a saucepan over low heat. Add honey and brown sugar, stirring until dissolved. Add salt and stir.
When the cornbread is out of the oven, poke holes all over with a toothpick and immediately pour the warm glaze over the top.
Let sit for 5-10 minutes to absorb the glaze. Serve warm and enjoy!
Prep Time: 25 minutes | Cooking Time: 30 minutes | Total Time: 55 minutes
Kcal: ~340 kcal per serving | Servings: 9 squares
The Sweet Comfort of Sweet Potato Cornbread
Cornbread has always held a special place in traditional American cuisine. From the heart of the South to dinner tables across the nation, it has become a staple side dish known for its humble roots and adaptability. Over the years, many versions of cornbread have emerged, but sweet potato cornbread is perhaps one of the most underrated and comforting variations.
Infused with the earthy sweetness of mashed sweet potatoes and finished with a luxurious honey-butter brown sugar glaze, this version of cornbread not only hits the nostalgic notes we all love but also introduces a new level of moisture and richness that sets it apart from more traditional recipes.
Why Add Sweet Potato to Cornbread?
The addition of sweet potato isn’t just about flavor. While sweet potatoes do lend a subtle, natural sweetness to the batter, their primary role is in enhancing texture and moisture. Regular cornbread can sometimes lean toward being dry or crumbly, especially if overbaked or not paired with enough fat or dairy.
Mashed sweet potatoes act as a moisture-retaining agent, helping to create a tender, soft interior. They also contribute to a richer color and slightly denser crumb, making the cornbread feel more satisfying and hearty without veering into cake territory.
For those who are already fans of sweet potatoes, this variation is a no-brainer. But even skeptics often find themselves converted, as the potato flavor isn’t overwhelming. It’s subtle, complementing the cornmeal rather than overtaking it.
The Glaze That Changes Everything
What truly elevates this sweet potato cornbread is the final touch: a glossy, warm honey-butter brown sugar glaze that is poured over the cornbread while it’s still fresh from the oven. This technique allows the glaze to seep into the tiny holes poked into the surface, infusing the entire bread with its silky sweetness.
Unlike frosting or icing, this glaze doesn’t sit thickly on top. Instead, it soaks in, forming an almost caramelized outer crust while keeping the interior soft and moist. The combination of sweet, salty, and buttery flavors creates an experience that makes each bite deeply satisfying. It transforms the cornbread from a humble side dish to something that could easily double as dessert.
The Role of Texture in a Perfect Slice
Texture is critical when it comes to baked goods, and this cornbread nails the balance between crumbly and cohesive. It doesn’t fall apart when sliced, thanks to the proper ratio of flour, cornmeal, eggs, and sweet potato. Each bite offers a delicate crumble at the edges, with a soft, cakey center that melts in your mouth.
The gentle use of mixing (without overworking the batter) is a key detail. Overmixing activates too much gluten from the flour, which can make the final bake dense and chewy—traits that cornbread should avoid. This recipe emphasizes light folding techniques and moisture-balanced ingredients that work together harmoniously to deliver that perfect bite.
Serving Suggestions for Every Occasion
This sweet potato cornbread is incredibly versatile. It can be served as a side for hearty dishes such as chili, BBQ ribs, roast chicken, or holiday roasts. Its mild sweetness balances savory, spicy, or even tangy mains.
It’s also ideal for brunch spreads—pair it with scrambled eggs, roasted vegetables, or avocado slices. For a more indulgent take, serve it warm with a pat of butter and a drizzle of additional honey.
Because it holds its structure well, this cornbread travels beautifully. It’s a great option for potlucks, family gatherings, picnics, or as a holiday table addition. You can also cut it into cubes for a sweet-and-savory stuffing base or crumble leftovers into a breakfast bowl with maple syrup and yogurt.
Tips and Tricks for Best Results
One of the key pieces of advice for this recipe is to use a food scale to measure ingredients, especially the sweet potato. Eyeballing can throw off the balance and either dry out or overly dampen your batter. Accuracy ensures consistency in taste and texture.
Another essential tip is to prepare your glaze while the cornbread is still baking. Timing is crucial—if the glaze cools before you pour it, it loses its glossy, pourable consistency and may clump instead of soak in. Pouring it over freshly baked, warm cornbread ensures it soaks in and distributes flavor evenly.
Also, don’t be afraid to experiment with your mashed sweet potato. If you prefer a smoother consistency, use a food processor or mixer to whip it up. For a more rustic feel, hand-mashing leaves behind delightful little chunks that add texture.
For those avoiding dairy, plain Greek yogurt can be used in place of sour cream, and alternative buttermilk options can be made with plant-based milk and vinegar or lemon juice.
A Comfort Food with Nutritional Bonus
Another reason to fall in love with this sweet potato cornbread? Its nutritional advantages. Sweet potatoes are packed with fiber, vitamins A and C, and antioxidants. While cornbread isn’t exactly a health food, this recipe leans into whole, nourishing ingredients.
By integrating sweet potatoes, it reduces the need for excess sugar or fat to achieve richness and flavor. It’s a small but meaningful way to sneak in extra nutrients, especially for picky eaters who might not touch a plain sweet potato dish.
You also have the option to tweak it further for special dietary needs. Sub in gluten-free flour, use a dairy-free butter alternative, or reduce the sugar if you prefer a less sweet result. The recipe is highly forgiving and welcoming to substitutions, making it perfect for a wide range of diets.
Cultural and Historical Context
Cornbread has its roots deep in Native American and Southern food history. Cornmeal was a staple long before wheat flour became widely accessible, and early versions of cornbread required only a few ingredients. Over time, enslaved African Americans adapted cornbread recipes using what was available to them—often creating rich, hearty variations sweetened with molasses or honey and baked in cast iron skillets.
Adding sweet potato to cornbread pays homage to these historical influences. Sweet potatoes have long been a fixture in Southern African-American cuisine, often seen in pies, casseroles, and savory bakes. This modern sweet potato cornbread carries that legacy forward, blending past and present flavors in a uniquely comforting way.
Conclusion: More Than Just Cornbread
In a culinary landscape filled with flashy trends and complicated recipes, sweet potato cornbread offers something refreshingly simple: warmth, comfort, and satisfaction. It’s not just a side dish—it’s a conversation starter, a memory maker, and a recipe that brings people together.
Whether you’re hosting a holiday gathering, preparing a cozy Sunday dinner, or simply craving something a little sweet and a little savory, this dish delivers. The honey-butter glaze seals the deal, giving the cornbread a luscious finish that will have your guests reaching for seconds (and asking for the recipe).
So the next time you’re planning your menu, don’t overlook the power of sweet potato cornbread. It might just be the surprise hit of your table.