Sweet, savory, and Southern-inspired, this homemade sweet potato cornbread brings warmth and comfort to any table. Infused with the natural sweetness of roasted sweet potato and a touch of maple syrup, it’s a moist and tender side that pairs beautifully with chili, stews, or simply enjoyed warm with a pat of butter.
Why You’ll Love This Recipe
I love how this cornbread balances sweetness with traditional Southern texture. The sweet potato adds moisture and depth, while the maple syrup and applesauce create a naturally sweet, wholesome flavor. Whether served as a side or on its own, this recipe is a cozy, crowd-pleasing favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup cornmeal
1 cup all-purpose flour (or a gluten-free blend)
1/2 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon (optional)
1 cup mashed cooked sweet potato (about 1 medium)
1/4 cup maple syrup or honey
1/4 cup unsweetened applesauce
1/2 cup milk of choice
1/4 cup melted coconut oil or butter
1 teaspoon vanilla extract
2 tablespoons brown sugar (optional, for added sweetness)
Directions
Preheat the oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish or cast-iron skillet.
In a large bowl, I whisk together the cornmeal, flour, baking powder, baking soda, salt, and cinnamon.
In a separate bowl, I combine the mashed sweet potato, maple syrup, applesauce, milk, melted oil or butter, vanilla extract, and brown sugar if I’m using it.
I pour the wet mixture into the dry ingredients and stir just until everything is combined, being careful not to overmix.
Then I pour the batter into the prepared dish and smooth the top.
I bake it for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
I let the cornbread cool for at least 10 minutes before slicing and serving.
Servings and timing
This recipe makes 9 hearty slices.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Calories per slice: 210 kcal
Variations
I like to switch things up by adding chopped pecans or walnuts for a crunchy twist. For a savory spin, I sometimes stir in chopped green onions or shredded cheese. To make it fully vegan, I use plant-based milk and coconut oil. It also works great with pumpkin puree in place of sweet potato if I want a slightly different flavor.
Storage/Reheating
I store leftover cornbread in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, I warm slices in the microwave for 15–20 seconds or in the oven at 300°F until heated through. It also freezes well — I wrap slices individually and store them in a freezer-safe bag for up to 2 months.
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FAQs
How can I make this cornbread vegan?
I use plant-based milk and coconut oil, and opt for maple syrup instead of honey to keep it fully vegan.
Can I use canned sweet potato puree?
Yes, I can substitute canned sweet potato puree for the mashed cooked sweet potato — just make sure it’s unsweetened.
Is this recipe gluten-free?
It can be if I use a gluten-free flour blend instead of all-purpose flour.
Can I make this ahead of time?
Absolutely. I often bake it a day ahead and store it covered. It tastes just as delicious the next day.
What should I serve with sweet potato cornbread?
I love serving it with hearty dishes like chili, BBQ, stews, or even a warm fall salad. It’s also amazing on its own with a little butter.
Conclusion
This homemade sweet potato cornbread is one of my go-to recipes for comfort and flavor. With its moist texture and balance of sweet and savory, it fits beautifully into any meal — and it always disappears fast at my table.
📖 Recipe:
Print
Homemade Sweet Potato Cornbread
- Total Time: 40 minutes
- Yield: 9 slices
- Diet: Vegetarian
Description
Sweet, savory, and Southern-inspired, this homemade sweet potato cornbread is moist and tender with the natural sweetness of roasted sweet potato and a touch of maple syrup. Perfect alongside chili, stews, or enjoyed on its own.
Ingredients
1 cup cornmeal
1 cup all-purpose flour (or a gluten-free blend)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon (optional)
1 cup mashed cooked sweet potato (about 1 medium)
1/4 cup maple syrup or honey
1/4 cup unsweetened applesauce
1/2 cup milk of choice
1/4 cup melted coconut oil or butter
1 teaspoon vanilla extract
2 tablespoons brown sugar (optional, for added sweetness)
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish or cast-iron skillet.
- In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, combine the mashed sweet potato, maple syrup, applesauce, milk, melted oil or butter, vanilla extract, and brown sugar if using.
- Pour the wet mixture into the dry ingredients and stir just until combined, being careful not to overmix.
- Pour the batter into the prepared dish and smooth the top.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cornbread cool for at least 10 minutes before slicing and serving.
Notes
Add chopped pecans or walnuts for extra crunch.
Stir in green onions or shredded cheese for a savory twist.
Use pumpkin puree instead of sweet potato for a different flavor profile.
For a vegan version, use plant-based milk, coconut oil, and maple syrup.
Store at room temperature for 2 days, or refrigerate for up to 5 days. Freeze slices for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 8g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
