Moist, fluffy, and naturally sweet, this Sweet Potato Cornbread is the perfect side dish for fall dinners and holiday gatherings.

Scale

1 cup mashed sweet potatoes (cooked and cooled)

1 cup yellow cornmeal

1 cup all-purpose flour

1/3 cup brown sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon (optional)

2 large eggs

1 cup buttermilk (or milk + 1 teaspoon vinegar)

1/4 cup melted butter

1 teaspoon vanilla extract (optional)

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1. Preheat oven to 375°F (190°C). Grease a 9-inch baking dish or cast iron skillet.

2. Whisk together cornmeal, flour, sugar, baking powder, baking soda, salt, and cinnamon.

3. Mix mashed sweet potatoes, eggs, buttermilk, butter, and vanilla in a separate bowl.

4. Combine wet and dry ingredients, stirring gently until just mixed.

5. Pour batter into the prepared pan and smooth the top.

6. Bake for 25–30 minutes, or until a toothpick comes out clean.

7. Cool slightly before slicing and serve warm with butter or honey.

For extra sweetness, add 2 tbsp honey or maple syrup.

Make it dairy-free by using almond milk + lemon juice and coconut oil instead of butter.

Bake as muffins for a grab-and-go snack (18–20 mins bake time).