The Southern Roots of Sweet Potato Cornbread

Cornbread has deep roots in Southern American cuisine, originally crafted by Native Americans who used ground cornmeal in their daily cooking. Over time, Southern cooks adapted it into the soft, golden bread we know today. Adding mashed sweet potatoes brings extra moisture, a hint of natural sweetness, and beautiful color to the dish. Paired with cinnamon and honey, this version of cornbread feels warm, comforting, and perfect for fall gatherings. Sweet potato cornbread not only celebrates tradition but also gives a creative twist to a classic recipe that has been passed down through generations.

Why Sweet Potato and Cinnamon Work So Well

Sweet potatoes are naturally rich in beta-carotene, fiber, and antioxidants, making this cornbread more nutritious than traditional versions. Their earthy sweetness pairs beautifully with warm cinnamon spice, enhancing the overall flavor. Cornmeal gives the bread its signature texture, while honey adds a natural touch of sweetness and keeps the bread moist. The finishing touch—the cinnamon honey butter—elevates every bite with a creamy, spiced sweetness that melts into the warm bread. This combination makes the recipe both wholesome and indulgent, perfect for serving as a side dish or even a dessert.

Why You’ll Love This Recipe

This cornbread recipe is quick, easy, and guaranteed to impress. With simple pantry staples and just one bowl for mixing, you’ll have warm cornbread on the table in under 40 minutes. The recipe is versatile—you can bake it in an 8×8 dish, cast iron skillet, or even muffin tins for single servings. It pairs perfectly with chili, roasted meats, or holiday dinners, yet it’s equally satisfying on its own with a generous smear of cinnamon honey butter. Whether you’re looking for a cozy fall treat, a side dish for Thanksgiving, or a sweet snack, this recipe covers it all.

Ingredients

For the Sweet Potato Cornbread:

• 1 cup mashed cooked sweet potato (about 1 medium)
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• ¼ cup granulated sugar
• 1 tbsp baking powder
• ½ tsp salt
• ½ tsp ground cinnamon
• ½ cup whole milk
• ⅓ cup vegetable oil or melted butter
• 2 large eggs
• 2 tbsp honey

For the Cinnamon Honey Butter:

• ½ cup unsalted butter, softened
• 2 tbsp honey
• ½ tsp ground cinnamon
• Pinch of salt

Step-by-Step Instructions

1. Prepare the Oven and Pan

Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish or line it with parchment paper to prevent sticking.

2. Mix Dry Ingredients

In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and ground cinnamon until evenly combined.

3. Prepare the Wet Mixture

In another bowl, combine the mashed sweet potato, milk, oil (or melted butter), eggs, and honey. Stir until smooth and creamy.

4. Combine Wet and Dry

Gently fold the wet ingredients into the dry mixture. Stir until just combined—do not overmix, as this can make the cornbread dense.

5. Bake the Cornbread

Pour the batter into the prepared dish and smooth the top with a spatula. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

6. Make the Cinnamon Honey Butter

While the cornbread bakes, prepare the butter by mixing softened butter, honey, cinnamon, and a pinch of salt until light and fluffy.

7. Serve Warm

Let the cornbread cool slightly before slicing. Spread generously with cinnamon honey butter and enjoy while warm.

Timing & Nutrition

• Prep Time: 10 minutes
• Cook Time: 25–30 minutes
• Total Time: 40 minutes
• Yield: 9 servings

Nutrition (per slice, approx.):

• Calories: 260
• Protein: 4g
• Fat: 12g
• Carbs: 34g
• Fiber: 2g
• Sugar: 11g

Sweet Potato Cornbread

1. Can I use canned sweet potatoes instead of fresh?

Yes, canned sweet potato puree works perfectly. Just make sure it’s unsweetened.

2. Can I make this recipe gluten-free?

Absolutely swap the all-purpose flour with a gluten-free flour blend.

3. Can I use buttermilk instead of milk?

Yes! Buttermilk will make the cornbread extra tender and flavorful.

4. How should I store leftovers?

Keep in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

5. Can I freeze sweet potato cornbread?

Yes wrap slices individually in plastic wrap, then freeze for up to 2 months.