Name: Southern Homemade Sweet Potato Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Southern
Ingredients: 1 cup mashed roasted sweet potato (from about 1 large sweet potato); 1 cup cornmeal; 3/4 cup flour (all-purpose, whole wheat, or a gluten-free blend); 1/4 cup unrefined sugar (such as coconut sugar or regular brown sugar); 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 teaspoon cinnamon (optional); 1/4 cup oil (or unsweetened applesauce for oil-free); 1 cup milk of choice (almond, soy, oat, etc.); 1 teaspoon apple cider vinegar or white vinegar; Optional: 1/2 cup corn kernels or chopped pecans for texture

A cozy and nourishing twist on traditional cornbread, this Southern Homemade Sweet Potato Cornbread brings natural sweetness and rich texture thanks to roasted sweet potatoes. It’s the kind of side dish I love to serve with a warm bowl of chili or during the holiday season, especially Thanksgiving. Whether I’m looking for something wholesome, comforting, or just a little different, this cornbread always hits the spot.

Why You’ll Love This Recipe

I love how this cornbread turns a classic into something a little more special and seasonal. The sweet potato adds a moist, tender crumb and a gentle sweetness that pairs beautifully with both savory and sweet dishes. It’s versatile enough for weeknight dinners, holiday feasts, or potlucks. Plus, the recipe is easy to adapt—whether I need it to be gluten-free, vegan, or oil-free, I can tweak it to suit my preferences without compromising flavor or texture.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup mashed roasted sweet potato (from about 1 large sweet potato)

1 cup cornmeal

3/4 cup flour (all-purpose, whole wheat, or a gluten-free blend)

1/4 cup unrefined sugar (such as coconut sugar or regular brown sugar)

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon (optional)

1/4 cup oil (or unsweetened applesauce for oil-free)

1 cup milk of choice (almond, soy, oat, etc.)

1 teaspoon apple cider vinegar or white vinegar

Optional: 1/2 cup corn kernels or chopped pecans for texture

Directions

I preheat the oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish or line it with parchment paper.

In a large bowl, I stir together the cornmeal, flour, sugar, baking powder, salt, and cinnamon (if I’m using it).

In a separate bowl, I whisk the mashed sweet potato with milk, vinegar, and oil or applesauce until smooth.

Then I pour the wet mixture into the dry ingredients and stir just until combined. If I’m adding corn or pecans, I fold them in here.

I spread the batter evenly into the prepared dish and smooth the top.

Next I bake it for 25 to 30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

I let it cool for at least 10 minutes before slicing. I serve it warm with maple syrup, vegan butter, or alongside something hearty like chili.

Servings and timing

This recipe makes 9 squares of cornbread.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Calories: Approximately 180 kcal per serving

Variations

Make it spicy: I sometimes add a pinch of cayenne or chopped jalapeños to give it a kick.

Add texture: I like folding in chopped pecans or fresh corn kernels for extra crunch and a rustic feel.

Oil-free: I substitute the oil with applesauce without losing the soft, moist texture.

Gluten-free: A good gluten-free flour blend works well in place of regular flour for those with dietary needs.

Sweet treat version: I increase the sugar slightly and serve it with cinnamon maple butter for a dessert-like finish.

Storage/Reheating

I store any leftover cornbread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To reheat, I warm slices in the oven at 300°F (150°C) for about 10 minutes or microwave them for 20–30 seconds. For longer storage, I freeze individual squares wrapped tightly in plastic wrap and foil, then reheat as needed.

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FAQs

How do I roast the sweet potato for this recipe?

I roast a whole sweet potato at 400°F (200°C) for about 45–60 minutes, until it’s fork-tender. Once cool, I scoop out the flesh and mash it.

Can I make this cornbread ahead of time?

Yes, I often bake it a day in advance and reheat it before serving. It actually develops more flavor after resting.

Is this cornbread vegan?

Yes, the recipe is fully vegan as long as I use plant-based milk and applesauce or oil that fits a vegan diet.

Can I double the recipe?

Absolutely. I double the ingredients and use a 9×13-inch baking pan. I add a few minutes to the bake time and check for doneness with a toothpick.

What can I serve this sweet potato cornbread with?

I love it with chili, soups, stews, or even as part of a holiday spread. It also pairs well with sautéed greens or roasted vegetables.

Conclusion

This Southern Homemade Sweet Potato Cornbread is the kind of comforting, nourishing side I keep coming back to. With its golden crust, soft interior, and a hint of sweetness from roasted sweet potatoes, it’s a recipe that feels just right for cool evenings, festive gatherings, or any time I want something hearty and wholesome. It’s simple, adaptable, and always a hit on my table.

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