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Soft & Fluffy Sweet Potato Cornbread | Best Fall Side Dish Recipe
Michelle Carter

Soft & Fluffy Sweet Potato Cornbread

A moist, autumn-inspired cornbread infused with pureed sweet potato for natural sweetness and tenderness. Perfect alongside chili, roasted meats, or as a holiday side.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1¼ cups yellow cornmeal
  • ¾ cup all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1½ cups granulated sugar
  • ¾ cup light brown sugar
  • 1 teaspoon salt
  • 1 large egg
  • 1 tablespoon ground cinnamon
  • 2½ cups buttermilk
  • 1½ cups packed steamed sweet potato puree
  • 1 tablespoon neutral oil (e.g., vegetable)
  • 1½ teaspoons vanilla extract
  • Optional: ½ cup chopped walnuts or pecans

Method
 

  1. Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  2. In a bowl, combine cornmeal, flour, baking powder, baking soda, sugar, salt, and cinnamon.
  3. In a separate bowl, whisk egg, buttermilk, sweet potato puree, oil, and vanilla.
  4. Gently fold wet ingredients into dry until just combined. Fold in nuts if using.
  5. Pour batter into prepared dish. Bake 25-30 minutes until golden and toothpick comes out clean.
  6. Cool slightly before slicing.

Notes

Substitute protein isolate or lupin flour for ¾ cup flour to boost protein content.
Use erythritol or monk-fruit brown sugar to lower net carbs.
Stored airtight, lasts up to 3 days. Reheat with a damp paper towel in microwave (4-5 seconds).