Name: Southern Sweet Potato Cornbread Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 6 tablespoons unsalted butter (divided with four tablespoons melted); 1 cup cornmeal; 1 cup flour; 1 tablespoon baking powder; 1 teaspoon baking soda; 1 teaspoon fine sea salt; ½ teaspoon ground cinnamon; ¼ teaspoon ground ginger; ¼ teaspoon ground nutmeg; 2 eggs; 2 cups sweet potato puree (from about one large sweet potato, roasted and mashed); ⅓ cup brown sugar; 1 cup buttermilk; ¼ cup unsalted butter (melted); 3 tablespoons honey; 1 pinch fine sea salt

Jump to Recipe·5.1 from 11 reviews

If you love warm, comforting breads with a wonderful balance of sweet and savory, this Southern Sweet Potato Cornbread Recipe is about to become your new best friend. Imagine golden, tender cornbread kissed with roasted sweet potatoes, cozy spices, and a luscious honey butter glaze—all crafted in a trusty cast iron skillet. Whether for a Sunday family dinner, a holiday table, or just to make your kitchen smell like heaven, this cornbread is an irresistible slice of Southern soul.

Southern Sweet Potato Cornbread Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for this Southern Sweet Potato Cornbread Recipe may look simple, but each element is essential for delivering unbeatable flavor and texture. Every ingredient plays a unique, delicious role—from the cornmeal’s rustic crunch to the creamy richness of sweet potato, and the gloss of honey butter on top.

Cornmeal: Essential for that classic cornbread texture and golden color—use a medium grind for traditional flavor.
Flour: Lightens up the bread and provides a tender crumb that complements the hearty sweet potato.
Sugar (brown): Adds gentle sweetness and deepens the caramel notes when blended with sweet potato.
Baking powder & baking soda: These leaveners make the bread rise high and fluffy.
Fine sea salt: Balances the sweetness and makes all the flavors pop.
Ground cinnamon, ginger, and nutmeg: Warming spices that hug every bite and put the “fall” in flavor.
Eggs: Bring everything together for a beautifully cohesive and moist crumb.
Sweet potato puree: The superstar! Roasted and mashed sweet potato creates moisture, natural sweetness, and gorgeous color.
Buttermilk: Classic tang that makes the bread tender and balances the sweet notes.
Butter (divided): Adds flavor, moisture, and ensures those legendary crispy edges from the skillet.
Honey: Elevates the glaze and adds a floral sweetness that’s just irresistible.
Pinch of salt (for glaze): Rounds out the honey butter and heightens each bite.

How to Make Southern Sweet Potato Cornbread Recipe

Step 1: Preheat the Oven and Prep Your Skillet

Start by heating your oven to 400 degrees F. Drop two tablespoons of unsalted butter into your cast iron skillet and place it in the oven to melt as everything preheats. This step does double duty: it gives the crust an unbeatable crispiness, and it infuses the bread with buttery flavor right from the start.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, sea salt, cinnamon, ginger, and nutmeg. Take a moment to inhale all those warm, spicy aromas—this is where the magic begins for your Southern Sweet Potato Cornbread Recipe.

Step 3: Combine the Wet Ingredients

In a separate bowl, lightly beat your eggs. Then, add the sweet potato puree, brown sugar, and your melted butter. Once that’s all mixed and glowing orange, pour in the buttermilk and stir until everything is smooth and creamy. The sweet potato puree really transforms the batter here, giving it color and a subtle earthiness.

Step 4: Bring the Batter Together

Gently fold the wet mixture into your dry ingredients. Mix as little as possible—just until you see no more flour streaks. Over-mixing can make your cornbread tough, and we want it tender and airy!

Step 5: Fill and Bake

Carefully take your hot skillet out of the oven (don’t forget your oven mitts!), then pour the batter in. You’ll hear it sizzle—music to any Southern cook’s ears. Spread the batter evenly, and slide the skillet back into the oven. Bake for 25-30 minutes, or until the bread is puffed, golden, and a toothpick comes out clean from the center.

Step 6: Glaze with Honey Butter

While the cornbread bakes, melt a quarter cup of butter and whisk it with honey and a pinch of salt. As soon as the bread comes out of the oven, brush this melted honey butter all over the top. The glaze soaks in, glistening and adding another layer of flavor that takes this Southern Sweet Potato Cornbread Recipe straight into legendary territory.

How to Serve Southern Sweet Potato Cornbread Recipe

Garnishes

A classic swipe of honey butter is unbeatable, but you can also sprinkle on a dash of cinnamon or a pinch of flaky sea salt for a little sparkle and snap with every bite. Some home cooks even add a drizzle of hot honey or maple syrup for an extra treat.

Side Dishes

This cornbread is right at home alongside a bowl of chili, soul-warming soups, or a Southern barbecue spread. It also makes a stunning holiday companion to roasted turkey, ham, or sweet glazed carrots. The gentle sweetness plays off spicy mains and rich gravies beautifully.

Creative Ways to Present

Cut the cornbread into rustic wedges and serve them straight from your cast iron skillet for a homey vibe, or slice into squares for easy sharing at potlucks. For something special, use cookie cutters to create fun shapes for kids or to dress up a brunch spread. Leftovers can even be toasted and turned into “croutons” to top autumn salads!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Southern Sweet Potato Cornbread Recipe in an airtight container at room temperature for up to three days. After that, tuck it in the fridge for up to a week—although, chances are good it’ll disappear long before then!

Freezing

Once the cornbread is completely cool, wrap it tightly in both plastic wrap and aluminum foil. You can freeze the whole loaf or individual portions for grab-and-go snacking. It will keep well in the freezer for up to four months without losing that irresistible texture.

Reheating

For best results, reheat slices gently in a low oven (around 300 degrees F) until warmed through and toasty at the edges. You can also use a toaster oven or even a quick zap in the microwave, covered with a damp paper towel to keep things moist. Don’t forget to finish with more honey butter!

FAQs

Can I use canned sweet potato puree instead of roasting my own?

Absolutely! If you’re short on time, canned sweet potato puree works great—just look for an unsweetened version and drain any extra liquid for the ideal texture.

Is it possible to make this Southern Sweet Potato Cornbread Recipe gluten-free?

Yes! You can swap out the all-purpose flour for your favorite 1-to-1 gluten-free flour blend. The results are still moist and delicious, making it perfect for everyone at the table.

Can I make this dairy-free?

Definitely! Substitute the butter with a plant-based alternative, and use a non-dairy milk soured with a little lemon juice in place of the buttermilk. The bread comes out just as flavorful!

What’s the best way to store leftovers if I make it in advance?

Cool the cornbread completely, then wrap it well or keep it in an airtight container. For the freshest taste, store at room temperature for up to three days, then refrigerate beyond that if necessary. It also freezes beautifully.

Can I add extras like corn kernels or jalapeño?

Of course! Feel free to fold in fresh corn, diced jalapeños, or even a handful of shredded cheese before baking. This Southern Sweet Potato Cornbread Recipe is wonderfully adaptable to your favorite mix-ins.

Final Thoughts

If you’re ready to fill your kitchen with the rich aromas of the South and enjoy a cornbread that people will talk about long after the last crumb disappears, give this Southern Sweet Potato Cornbread Recipe a try. Every slice is pure love, and I can’t wait for you to savor it with your favorite people!