My husband now asks me to roast extra sweet potatoes just for this cornbread—leftovers turned into something irresistible. He’s not the planning-ahead type, especially for dessert, but this golden, tender loaf has him hooked every time.
It started on a chilly fall evening when I had a pile of baked sweet potatoes begging to be used up. I stirred them into my go-to cornbread batter, and the kitchen filled with that warm, nutty aroma that draws everyone in. One bite of the crumbly edges and fluffy center, and it’s pure comfort—slightly sweet, with a buttery melt that lingers.
Ingredients
– 1 cup mashed cooked sweet potatoes (about 2 medium ones, leftovers work perfectly)
– 1 cup cornmeal
– 1 cup all-purpose flour
– 1/4 cup sugar (or honey for extra coziness)
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1 egg
– 1 cup milk (or buttermilk for tang)
– 1/4 cup melted butter, plus more for greasing
Instructions
Preheat your oven to 400°F and grease an 8-inch square pan.
In a big bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until it’s all fluffy and combined.
In another bowl, beat the egg, then stir in the mashed sweet potatoes, milk, and melted butter until smooth and velvety.
Fold the wet mix into the dry just until everything comes together—no overmixing, or it’ll toughen up. Pour into the pan and bake for 20-25 minutes, until the top is deeply golden and a toothpick comes out clean with a few moist crumbs. Let it cool a bit so the flavors settle, then slice into warm, steamy squares.
The trick to that perfect crumb? Use room-temp ingredients so it rises light and airy. Who in your family would fight over the last piece? 