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Sweet Potato Cornbread

Course Bread, Breakfast, brunch, Side Dish
Cuisine American
Keyword cornbread-recipes, sweet-potato-cornbread, sweet-potato-recipes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12 servings
Calories 317kcal


  • 2 cups plain yellow cornmeal
  • 1 cup all purpose flour
  • ¼ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 1 Tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • ½-1 tsp pumpkin pie spice or cinnamon
  • 1 cup pureed sweet potato see Cook's note
  • 1 cup milk
  • ½ cup sour cream
  • 4 large eggs
  • ½ cup unsalted butter melted (plus additional to grease skillet)
  • 1 Tbsp turbinado sugar optional


  • Preheat oven to 375°F. Butter the bottom and sides of a 10 inch skillet or similar. Set aside.
  • In a medium size mixing bowl, use a whisk to sift together cornmeal, flour, granulated sugar, brown sugar, baking powder, baking soda, salt and pumpkin pie spice.
  • In a separate bowl, whisk together mashed sweet potato, milk, sour cream and eggs. Mix well, then whisk in melted butter. Once combined, add wet to dry ingredients, mixing until fully moistened.
  • Pour evenly into skillet, Sprinkle top with turbinado sugar.
  • Bake for 40-45 minutes just until a toothpick inserted into the center comes back clean.
  • Serve with butter, drizzled with maple syrup or honey.


To make sweet potato: Preheat oven to 425°F. Scrub skin of large sweet potato. Place on a pan and bake for 40-50 minutes or until a knife inserts easily into the flesh. Cool for 20 minutes, then peel and puree. Let cool.


Serving: 1serving | Calories: 317kcal | Carbohydrates: 44g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 337mg | Potassium: 388mg | Fiber: 4g | Sugar: 13g | Vitamin A: 4875IU | Vitamin C: 5mg | Calcium: 109mg | Iron: 2mg