This simple Sweet Potato Cornbread combines the moist, tender crumb of classic cornbread with the natural sweetness and nutrients of sweet potatoes to create a unique flavor that stands out from traditional cornbread recipes. This homemade sweet potato cornbread recipe is not just easy to make but also deliciously sweet, due to it's light maple butter glaze. It's perfect alongside chili, soups, or stews.
I love a good quickbread. And, cornbread is a classic that we serve with many meals (Crack Chicken Chili, Cornbread Cowboy Casserole, Lipton Onion Soup Mix Meatloaf, and this One-Pot Chicken Minestrone Soup, to name a few.) For this recipe, I was serving cornbread with a spicy chili and wanted something a little on the sweeter side than the regular cornbread recipe I typically make. The addition of the sweet potato and a touch of maple syrup added a hint of sweetness that made this cornbread incredible.
Why This Recipe Works
I love this easy sweet potato cornbread recipe for so many reasons. Here's why this recipe is great:
- Sweet potatoes! The addition of mashed sweet potato puree gives the cornbread a moist texture and sweet flavor, enhancing the cornbread's overall taste and tenderness. I typically peel them and either roast whole sweet potatoes in the oven until tender, or boil them until soft and they're easy to mash.
- Sweet and savory. The brown sugar and maple syrup complement the sweet potato's natural sweetness without overpowering the savory notes of the cornmeal.
- Quick and easy. I love making quick breads because they take so little time to whip up something delicious. This recipe takes just a few minutes to throw together and bakes in just half an hour, meaning you'll have fresh, homemade cornbread on the table in no time.
- Great side dish. I love whipping up the batter for this and then throwing it in the oven while I'm making something like chili. It's the perfect side dish and is easy to bake while you're making the rest of your meal.
Key Ingredients
You only need a few ingredients for this tender sweet potato cornbread.
- Yellow Cornmeal & All-Purpose Flour: The foundation of any classic cornbread recipe, providing the classic texture and crumb.
- Sweet Potato Puree: The sweet potato mash adds moisture, sweetness, and a tender crumb to the bread (along with a nice boost of vitamin C).
- Brown Sugar & Maple Syrup: Just a touch of brown sugar adds a bit of extra sweetness to the cornbread and the maple butter glaze at the end makes this dish a standout. (Don't skip the maple butter glaze!!!)
- Buttermilk: Introduces acidity that reacts with the baking soda, contributing to the bread's rise and tender texture.
- Melted Butter: Adds richness and moistness to the cornbread, ensuring a moist crumb.
- Baking Powder & Baking Soda: Leavening agents that help the cornbread rise and become fluffy.
How To Make Sweet Potato Cornbread
Prep. Start by heating your oven and lightly greasing your baking pan. This ensures your cornbread will release easily after baking.
Mix the dry ingredients. Combine the flour, cornmeal, baking powder, salt, and baking soda in a medium bowl and whisk well.
Combine the wet ingredients. In a large mixing bowl, mix melted butter, eggs, brown sugar, mashed sweet potatoes, and buttermilk. This sweet potato mixture is the key to the cornbread's moist, tender texture.
Combine the wet and dry ingredients. Gradually add the dry ingredients to the wet, stirring until just combined. Overmixing can lead to tough bread.
Bake. Pour the batter into the pan, smoothing the top, and bake until golden brown.
Add the maple butter glaze. While the bread is baking, combine the remaining melted butter with the maple syrup. Once the bread is out of the oven, brush with the maple butter for a glossy, flavorful finish.
Variations & Substitutions
- Gluten-free. Substitute the all-purpose flour with a gluten-free flour blend to cater to those with gluten sensitivities.
- Make it vegan! Replace buttermilk with almond milk mixed with a teaspoon of vinegar, and use a vegan butter substitute.
- Add some spices. A touch of warm spices would pair really well with the hint of sweetness in this tasty cornbread. Add a teaspoon of pumpkin pie spice or ground cinnamon to the batter to try it out.
- Sweet potatoes. Don't want to mess with fresh sweet potatoes? You can use canned sweet potatoes or canned sweet potato puree here in a pinch. Just make sure you're not getting anything with added sweeteners.
- Make it less sweet. This is a delicious treat, but I get that sometimes you want something a little less sweet. Feel free to reduce or omit the brown sugar here, or skip the maple syrup (if you must), if you're looking to cut back on the sugar. The sweet potatoes will still add plenty of sweetness to this delicious cornbread.
- Subs for buttermilk. No buttermilk on hand? No worries. You can sub in regular milk, yogurt, or even sour cream for similar results.
Frequently Asked Questions
Yes, you can bake it ahead of time and store it wrapped in plastic wrap or aluminum foil at room temperature for 2-3 days. You can also freeze it in a freezer-safe container for up to two months.
Warm any leftovers in a 350°F oven, covered with foil, for about 10-15 minutes. You can also just pop leftover cornbread in the microwave for about 30 seconds.
Absolutely! Canned puree works well, just ensure it's unsweetened and not a pie filling.
Of course! Sweet potato cornbread muffins make serving easy. To make muffins, grease a muffin pan well and fill each muffin tin about halfway with the sweet potato cornbread batter. Reduce the baking time to 17-20 minutes.
Yes! Making your cornbread in a hot skillet creates an extra crispy crust. Heat your skillet in the oven to get it nice and hot (you can do this as you make the batter - just set the temperature to about 425 and pop your skillet in to warm up while you prepare). When you're ready to bake the cornbread, coat the sides and bottom of the skillet with butter to help prevent it from sticking, pour the batter in, reduce the heat of your oven to 375, and bake as directed.
What To Pair With Sweet Potato Cornbread
What doesn't cornbread go with? This sweet potato cornbread pairs beautifully with a variety of dishes. I love it alongside a steaming bowl of chili or as an easy side dish for roast chicken. And, of course, it's a perfect side dish for Thanksgiving dinner. Its sweet flavor also makes it a delightful counterpoint to savory meats and stew (try it with this Mushroom Ragout!). I like making a simple, cozy breakfast, with a slice warmed or toasted and spread of honey butter.
If you make this Easy Sweet Potato Cornbread With A Maple Glaze, let me know what you think in the comments below. And don't forget to tag me @frontrangefed with a pic on Instagram so I can see your masterpiece!
More Easy Quick Bread Recipes
- The BEST Cornbread
- Apple Cranberry And Walnut Quick Bread
- Easy Moist Pumpkin Bread With Chocolate Chips
- 20-Minute Yogurt Flatbread
- Fresh Mediterranean Pita Bread
- Homemade Soft Cinnamon Sugar Pretzels
- Canned Biscuits In The Air Fryer
Recipe
Simple Sweet Potato Cornbread With Maple Butter Glaze
Ingredients
- ½ cup plus 2 tablespoon unsalted butter
- 1 cup finely ground yellow cornmeal
- 1 cup all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon baking soda
- 2 large eggs
- ⅓ cup light brown sugar packed
- 1 cup sweet potato puree (mashed sweet potatoes)
- ½ cup buttermilk
- 2 tablespoon pure maple syrup
Instructions
- Heat oven to 375 degrees F. Grease an 8-inch square baking pan and set aside.
- Add the cornmeal, flour, baking powder, salt, and baking soda in a medium bowl. Whisk well to combine.
- In a separate, large bowl, mix ½ cup melted butter, the eggs, brown sugar, mashed sweet potato, and buttermilk. Slowly add in the dry ingredients and stir until combined.
- Pour the sweet potato cornbread batter into the prepared pan and use a spatula to carefully smooth the top evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the bread is baking, combine the remaining 2 tablespoon of melted butter and 2 tablespoon of maple syrup. Once the bread is fully baked, and while it is still warm, brush the surface with the maple-butter mixture.
- Cut the cornbread into squares and serve!
Notes
- Don't overmix the batter.
- Watch the cornbread carefully as it's cooking.
- If you want the cornbread to be a bit less sweet, omit the brown sugar and/or the maple butter glaze.
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