This One-Bowl Sweet Potato Cornbread is a warm and fluffy treat that’s easy to love. With sweet potatoes and corn, it brings a delightful sweetness that pairs perfectly with any meal!
Making this cornbread is a breeze since it all goes into one bowl—less mess and more fun! I like to enjoy it with a little honey on top. So yummy! 🍯
Key Ingredients & Substitutions
Sweet Potato: The star of this recipe! You can use canned sweet potato puree in a pinch, but fresh sweet potatoes have a richer flavor. I recommend roasting them for extra sweetness.
Cornmeal: Yellow cornmeal is traditional for cornbread, but you can try white cornmeal as well. If you need a gluten-free option, look for certified gluten-free cornmeal.
All-Purpose Flour: You can swap this with whole wheat flour for a nuttier taste and more nutrition. Just keep in mind it may change the texture slightly.
Sugar: If you’re looking to reduce sugar, maple syrup or honey can be a great substitute. Just remember to adjust the liquid content of your ingredients!
Milk: Use any milk you prefer—almond milk or oat milk works well for a dairy-free version. Just ensure it’s unsweetened to avoid altering the flavor.
How Do I Mix Everything Without Overdoing It?
Mixing can be tricky! The goal is to combine your ingredients while keeping your cornbread light and fluffy. Here are some tips:
- Gently fold the wet and dry ingredients together until just combined. It’s okay if small lumps remain; they’ll bake out.
- A wooden spoon or spatula works best—avoid electric mixers that can overwork the batter.
- Don’t be afraid of a few lumps; this will help keep the cornbread tender.
These steps help achieve that soft texture that makes this cornbread so delicious! Enjoy your baking adventure!
One-Bowl Sweet Potato Cornbread
Ingredients You’ll Need:
- 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
- 1 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional, for warmth)
- 1/4 teaspoon nutmeg (optional)
- 1 cup milk (whole or your choice)
- 2 large eggs
- 1/4 cup unsalted butter, melted and cooled slightly
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This delightful cornbread will take about 10 minutes to prepare and then about 25-30 minutes to bake. Just a little bit of time for a tasty treat!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
First things first! Preheat your oven to 375°F (190°C). While the oven is heating up, lightly grease an 8-inch square baking pan or line it with parchment paper. This will help your cornbread come out easily after baking.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, salt, cinnamon, and nutmeg. Mix these dry ingredients together well, ensuring there are no lumps. This is where you set the stage for delicious cornbread!
3. Add the Sweet Potato:
Now it’s time to add the cooked and mashed sweet potato into your dry ingredients. This sweet potato gives the cornbread its unique flavor and color. Mix it in gently but thoroughly.
4. Whisk the Wet Ingredients:
In a separate small bowl, whisk together the milk, eggs, melted butter, and vanilla extract until everything is smooth and combined. You want a nice liquid mixture that will blend easily with the dry ingredients.
5. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the sweet potato and dry ingredients. Gently stir everything together using a spatula or wooden spoon until it’s just combined. Remember, it’s okay if there are a few lumps; do not over-mix!
6. Pour and Spread the Batter:
Next, pour the batter into your prepared baking pan. Use a spatula to spread it out evenly. This will help it bake uniformly and create that lovely golden-brown color.
7. Bake the Cornbread:
Pop the pan into the preheated oven and bake for about 25-30 minutes. Keep an eye on it! You’ll know it’s ready when the top is golden brown and a toothpick inserted in the center comes out clean.
8. Cool and Slice:
Once baked, remove the cornbread from the oven and allow it to cool slightly in the pan. After 10-15 minutes, you can cut it into squares. This makes it easier to serve and eat!
9. Serve and Enjoy:
Serve your One-Bowl Sweet Potato Cornbread warm. It’s delicious on its own, but you can also drizzle it with honey or spread a little butter on top for extra flavor. Enjoy every moist and tender bite!
This cornbread is perfect for breakfast, snacks, or alongside your favorite meals. Enjoy the cozy flavors of sweet potato in this easy-to-make dish!
Can I Use Canned Sweet Potato for This Recipe?
Yes, you can! Just make sure to drain any excess moisture from the canned sweet potato before mashing it. This will help maintain the right consistency in the cornbread.
How Can I Store Leftovers?
Store any leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate it for up to a week, or freeze it for up to 3 months. Simply thaw and reheat it when you’re ready to enjoy!
Can I Make This Cornbread Dairy-Free?
Absolutely! You can substitute the milk with any non-dairy milk (like almond or oat milk) and replace the butter with a plant-based alternative, such as coconut oil or vegan butter. The flavor will still be wonderful!
What’s the Best Way to Serve Sweet Potato Cornbread?
This cornbread is delicious on its own or with a touch of butter or honey. It pairs nicely with soups, stews, or chili, making it a perfect side dish for a cozy meal!