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Freshly baked sweet potato cornbread cut into neat golden squares on parchment paper, with a hand holding a piece of sweet potato cornbread.
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5 from 1 vote

Sweet Potato Cornbread

This gluten-free sweet potato cornbread is soft, subtly sweet, and full of Southern flavor. Made with mashed sweet potato, brown sugar, and buttermilk, it bakes up golden and tender every time.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American
Diet: Gluten Free
Skill Level: Beginner
Servings: 12 squares
Author: Rena

Ingredients

  • 1 cup cooked sweet potato or sweet potato puree 240g mashed
  • 2 large eggs room temperature
  • ½ cup brown sugar
  • 1 cup buttermilk
  • ¼ cup vegetable oil or any neutral-tasting oil
  • 1 cup fine yellow cornmeal
  • 1 cup gluten-free flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine kosher salt
  • Dash of cinnamon and nutmeg optional for added flavor, see notes

Optional Glaze

  • 2 tablespoons maple syrup or honey
  • 1 tablespoon melted butter

Instructions

  • Preheat your oven to 400°F and line a 9-inch baking pan with parchment paper. If you’re using a cast-iron skillet, grease it lightly instead. In a medium bowl, whisk together the 1 cup cooked sweet potato or sweet potato puree, 2 large eggs, and ½ cup brown sugar until the sugar mostly dissolves.
    A mixing bowl filled with mashed sweet potato, brown sugar, eggs, and oil ready to be whisked together for the cornbread batter.
  • Add the ¼ cup vegetable oil and 1 cup buttermilk, then whisk again until everything’s smooth and creamy.
    Buttermilk being poured into the sweet potato mixture while it’s whisked to create a smooth, creamy batter.
  • In a separate bowl, combine the 1 cup fine yellow cornmeal, 1 cup gluten-free flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon fine kosher salt. You can add a Dash of cinnamon and nutmeg for added warmth and flavor.
    Cornmeal being added to the wet sweet potato mixture to form the cornbread batter.
  • Pour the dry ingredients into the wet mixture and stir just until combined. Don’t overmix or you'll end up with tough cornbread.
    Cornmeal sitting on top of the wet sweet potato mixture before being stirred in, showing the start of combining the dry and wet ingredients for the cornbread batter.
  • Pour the batter into your prepared pan or skillet and bake for 30 to 35 minutes, until the top turns golden and a toothpick inserted in the center comes out clean.
    The cornbread batter being spread evenly into a parchment-lined baking dish with a spatula.
  • Let it cool for a few minutes, then slice into warm squares and, if you’re feeling fancy, drizzle a little honey on top. You may also mix together 2 tablespoons maple syrup or honey with 1 tablespoon melted butter and brush it over the cornbread.
    A full baking dish of golden-brown sweet potato cornbread just out of the oven, still warm and slightly cracked on top.

Notes

  • Don’t overmix the batter once you add the dry ingredients, or your sweet potato cornbread will turn out dense.
  • If you decided to add cinnamon and nutmeg, I recommend adding 1/2 tsp of cinnamon and 1/4 tsp of nutmeg.
  • Make sure the eggs and buttermilk are at room temperature so the batter mixes smoothly and bakes up light.
  • You can also bake it in a cast-iron skillet if you’d like those crisp edges and a rustic look.
  • Let it cool for at least ten minutes before slicing to help it hold together.
Storage:
  • Store sweet potato cornbread in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days.
  • To freeze, wrap each piece tightly in plastic wrap, then foil, and place in a freezer-safe bag for up to 3 months.
  • Reheat in the oven, microwave, or air fryer until warm and soft again.

Nutrition

Calories: 222kcal | Carbohydrates: 34g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 230mg | Potassium: 212mg | Fiber: 3g | Sugar: 14g | Vitamin A: 4591IU | Vitamin C: 5mg | Calcium: 75mg | Iron: 1mg