This Easy Sweet Potato Cornbread brings together the sweetness of fall with the comforting texture of classic southern cornbread. It’s sweet, moist, and rich with a warm flavor that sets it apart from the traditional version. Whether you’re serving it fresh from the oven with a pat of butter or as a side to a hearty stew, this recipe is one you’ll come back to again and again.
Cornbread has always been a staple side dish in my family for generations. Here in the South, there’s an unsaid rule that many families embrace: no Southern meal is complete without the comforting presence of cornbread. It’s not just an accompaniment; it’s an essential part of our heritage identity.
But this version has a cozy little secret: mashed sweet potato. And for the record, I honestly could eat this sweet potato cornbread all by itself. There’s something about adding that extra southern ingredient that makes this cornbread feel more like home.
Wanting more Southern Recipes? Be sure to check out more easy-to-make Southern Comfort dishes.
The best part of this recipe is that you can make Sweet Potato Muffins!
Ingredients Needed:
Please see the recipe card below for the measurements
- Yellow Cornmeal
- Jiffy Cornbread Mix
- Eggs
- Milk
- Mashed Sweet Potato
- Butter
Optional:
- Cinnamon
- Nutmeg
- Brown Sugar
How to Make Sweet Potato Cornbread
- Prepare your oven and Pan
Preheat your oven to 350°F. Grease a cast-iron skillet with butter.
2. Mix the dry Ingredients
In a large bowl, combine the Jiffy mix and cornmeal. This gives the cornbread a bit more structure and that signature Southern texture.
3. Add the wet ingredients
Whisk together the eggs, milk, mashed sweet potato, and melted butter until smooth.
4. Combine
Pour the wet mixture into the dry ingredients. Stir until just combined (do not overmix; this will make the cornbread dense).
5. Bake
Pour the batter into your prepared pan and bake for 25-30 minutes, or until browned (especially around the edges), or until a toothpick inserted into the center comes out clean. The toothpick should come out clean.
6. Serve Warm
Allow it to slightly cool before slicing. Enjoy with a drizzle of honey, or a pat of butter, or cinnamon butter it you’re wanting to indulge a little.
Serving Suggestions
- With Dinner: Serve alongside Collard Greens, Fried Chicken, or a warm bowl of 3-bean Turkey Chili.
- As a Snack: Slice a warm piece and top it with cinnamon butter or honey for a quick treat.
Easy Sweet Potato Cornbread
Equipment
- Cast Iron Skillet
Ingredients
- ½ cup Yellow Cornmeal
- 1 box Jiffy Cornbread Mix
- 2 Eggs
- ⅔ cup Milk
- ½ cup Sweet Potato mashed
- 3 Tbsp. Butter melted
Instructions
- Preheat your oven to 350 F. Grease and cast iron skillet with butter.
- In a large bowl, combine the Jiffy mix and cornmeal. This gives the cornbreal a bit more structure and that signature Southern texture.
- Whisk together the eggs, milk, mashed sweet potato, and melted butter until smooth.
- Pour thee wet ingredients with the dry ingredients. Stir until just combined
- Pour Mix into the prepared dish and bake for 25-30 minutes .
- Allow to slightly cool before slicing. Serve warm with butter or honey.