The Best Sweet Potato Cornbread
If you’re searching for the ultimate cornbread recipe, look no further. The Best Sweet Potato Cornbread Recipe with Kefir: moist, flavorful, and easy to make is a game-changer. Perfectly moist, subtly sweet, and packed with the goodness of sweet potato, this recipe combines Southern charm with a modern twist. Whether served alongside chili, roasted vegetables, or on its own with a drizzle of honey, this cornbread will quickly become your go-to.
If you love comforting baked sides like this, try this Homemade Focaccia Bread
Why You'll Love This The Best Sweet Potato Cornbread
- Moist and Tender: Thanks to the addition of kefir and mashed sweet potato, this cornbread stays perfectly moist.
- Naturally Sweetened: The sweet potato brings a natural sweetness that complements the cornmeal.
- Easy to Make: With simple ingredients and minimal prep, this recipe is beginner-friendly.
- Great for Meal Prep: This cornbread freezes well, making it an excellent make-ahead option for busy weeks.
For another cozy side or dessert, try this Mini Pumpkin Pies
Key Ingredients You'll Need
- 1 cup (120g) yellow cornmeal
- 1 cup (125g) all-purpose flour (or gluten-free 1:1 baking flour)
- 1 tbsp baking powder
- 1/4 tsp baking soda
- 1/2 cup (115g) unsalted butter, melted and slightly cooled
- 1/4 cup (50g) granulated sugar or brown sugar
- Pinch ground cinnamon
- 1 large egg1 cup (240ml) kefir (plain or low-fat)
- 1 cup cooked sweet potato (mashed or chopped)
- 1/4 cup (60ml) honey (to drizzle)
- Sea Salt
How to Make The Best Sweet Potato Cornbread
- Preheat the Oven
- Preheat your oven to 400°F (200°C). Grease a 9-inch cast iron skillet or 8×8 baking dish for the classic Southern crust.
- Prepare the Dry Ingredients
- In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and baking soda.
- Mix the Wet Ingredients
- In another bowl, whisk together the melted butter, sugar, cinnamon, egg, and kefir. Stir in the mashed or chopped sweet potato until well combined.
- Combine Wet and Dry
- Gradually fold the wet ingredients into the dry mixture. Stir just until combined—do not overmix.
- Bake
- Pour the batter into the prepared skillet or baking dish, smoothing the top with a spatula.
- Bake for 15-23 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Immediately drizzle honey over the top.
If you love this recipe, let my cornbread-inspired dressing and paleo almond flour biscuits be at the top of your list. Thanksgiving and holidays just got better!
For more baking guidance, explore
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Frequently Asked Questions
Can I use canned sweet potatoes for sweet potato cornbread?
Yes, sweet potato cornbread can be made with canned sweet potatoes. Drain and mash them well before using. Fresh sweet potatoes provide better flavor, but canned works for convenience.
How long does sweet potato cornbread last?
Sweet potato cornbread lasts up to 3 days at room temperature in an airtight container or up to 5 days in the refrigerator. Reheat at 350°F for 5–10 minutes to restore softness.
Can I freeze sweet potato cornbread?
Yes, sweet potato cornbread freezes well for up to 2 months. Wrap slices tightly and thaw at room temperature before reheating.
Can I make sweet potato cornbread ahead of time?
Yes, sweet potato cornbread can be made one day ahead and stored covered at room temperature. Reheat in the oven at 300–325°F for 10 minutes before serving.
Why is my sweet potato cornbread dry?
Sweet potato cornbread becomes dry if overbaked or if too much flour is added. Measure ingredients carefully and remove from the oven once a toothpick comes out clean.
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- Allow the cornbread to cool slightly before slicing. Serve warm with a pat of butter and a sprinkle of sea salt.
For a perfect pairing, try this Ground Beef Chili
