Sweet Potato Cornbread

by Heather on January 11, 2012

I don’t know about you guys, but I can be a bit of a conrbread snob at times.  I say blame it on my upbringing with a mom who made perfect cornbread every time.


Or blame it on the other people who don’t know how to make it perfect.  Is that too harsh?  Probably…but I’m not sorry I love perfect cornbread :)

So what constitutes the perfect cornbread?  Dense, moist, a touch of sweetness, and a big CRUNCH! on the outside.  A big smear of butter, a little honey, and a hungry tummy.  All teaming up together for the perfect cornbread experience.


But you want to know what makes cornbread even more perfect?  The thing that will really push it over the edge and kill every other corbread in the world?


Adding sweet potatoes to it.

I know, I know, but go with me on this – it adds that touch of sweetness, adds that moisture, and adds that CRUNCH! without any of the added fat or refined sugar you can find in cornbread sometimes.  Which clearly means one thing:  more butter on it in the end!


Plus it gives you a reason to buy, oh I don’t know, 20 sweet potatoes to bake off so you can have cornbread to your heart’s content.  You know, as the vehicle for more butter :)


  • 1 1/4 cups flour
  • 3/4 cup cornmeal
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup milk
  • 2 eggs
  • 1 large baked sweet potato OR about 1 heaping cup of sweet potato puree (to bake a sweet potato wrap it in foil and bake on a baking sheet at 375 for 45-60 minutes until it’s extra squishy), peeled

Preheat oven to 375.  Beat together the milk, eggs, and sweet potato flesh until smooth.  Add in the flour, cornmeal, baking powder, and salt.  Mix until combined and pour into a greased 9×5 loaf pan.  Bake at 375 for 45-60 minutes until a toothpick inserted comes out clean and the top is golden brown.  Devour warm with butter and a drizzle of honey.

It may not be mom’s but I think she might like this version too!

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