Easy Sweet Potato Cornbread Recipe Easy
This Quick Sweet Potato Cornbread is a game-changer, delivering a moist, tender crumb with warm spices and a subtle sweetness in under an hour. I developed this recipe to be faster than traditional methods, perfect for pairing with chili or enjoying as a snack. Through extensive testing, I’ve found that using room-temperature eggs and buttermilk is key for a perfect rise and texture every time.
PrintEasy Sweet Potato Cornbread Recipe
Ingredients
Scale
- 1¼ cups yellow cornmeal
- ¾ cup plain white flour
- 1 tablespoon of rising powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ⅛–¼ teaspoon ground cloves
- ⅛–¼ teaspoon ground nutmeg
- ½ cup white sugar
- ¼ cup packed light brown sugar
- 1 cup mashed sweet potatoes (cooked)
- 2 room temperature eggs
- 1 room temperature egg yolk
- 2 tablespoons cooking oil
- ½ cup melted butter
- ¼ teaspoon vanilla extract
- 1 cup buttermilk
- Optional: orange coloring
- 4 tablespoons melted butter
- 2 tablespoons packed light brown sugar
- 2 tablespoons honey
- Pinch of salt
- Pinch of ground cinnamon
Instructions
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