Sweet Potato Cornbread Recipe with Maple Butter Glaze

Elevate your cornbread with a cozy twist. This sweet potato cornbread blends mashed sweet potato, brown sugar, and a touch of cinnamon for a flavor profile that recalls sweet potato pie.

Moist and simple to prepare, it’s best enjoyed warm with a pat of butter and a drizzle of honey on each steaming slice.

Why You’ll Love This Recipe

Easy to make — the steps are quick and straightforward, so you can bake this cornbread any time, not only for holidays.

Perfectly moist — mashed sweet potato and a little oil keep the crumb tender and satisfying, so it won’t dry out.

Made from scratch — using a self-rising cornmeal mix lets you control the sweetness and add natural flavor without relying on boxed mixes.

Ingredients Needed

Mashed sweet potato — one large sweet potato yields about 1 cup of cooked, mashed sweet potato (a 14-ounce sweet potato is a good guideline).

Self-rising cornmeal mix — yellow or white is fine; the self-rising mix already contains the flour, baking powder, and salt you need.

Light brown sugar — provides a mild, rich sweetness. Pack it firmly into the measuring cup for an accurate amount.

Cinnamon — adds warmth and complements the sweet potato and brown sugar.

Honey — optional for serving. A drizzle over a hot slice is a delightful finishing touch.

Butter — a pat melted on a warm piece of cornbread brings extra richness.

Vanilla bean paste or vanilla extract — vanilla bean paste gives a deeper flavor, but plain vanilla extract works well too.

Dairy & eggs — use whole milk and large eggs for best texture; buttermilk may be substituted if preferred.

How to Make It

(1) Place 1/3 cup oil in an 8½-inch (No. 5) cast iron skillet and put the skillet in the cold oven. Preheat the oven to 450°F. In a mixing bowl, combine 2 cups self-rising cornmeal mix, 1 cup mashed sweet potato, 1 cup whole milk, 2 large eggs, ½ cup light brown sugar, 1 teaspoon cinnamon, and 1 teaspoon vanilla bean paste; whisk gently until just combined.

(2) When the oven reaches temperature, carefully remove the hot skillet and pour the heated oil into the batter. Stir gently to incorporate, then return the batter to the hot skillet.

(3) Bake for about 20 minutes, checking after 15 minutes to avoid over-browning. The cornbread is done when the center is set and not jiggly; it will firm up a bit as it cools.

(4) Serve warm, slicing individual pieces and topping each with butter and a generous drizzle of honey if desired.

What to Serve with Cornbread

This sweet potato cornbread pairs well with hearty soups, roasted meats, and savory side dishes. Consider serving it alongside roasted potatoes, baked chicken, or a vegetable soup for a balanced meal.

Recipe Tips

Mix the batter just until the ingredients are blended — overmixing can make the texture tough.

Keep an eye on the oven near the end of baking to prevent excessive browning, which can dry the cornbread.

If you don’t have a cast iron skillet, a greased 9×9-inch square pan works well; simply add the oil to the batter without preheating the pan.

Prepare the batter as directed but add the cold oil to the batter. Spoon into prepared muffin cups and bake at 400°F for about 15 minutes, until set.

Peel and cut sweet potato into 1-inch chunks, cover with water in a pot, and boil for about 10 minutes over medium-high heat until tender. Drain and mash.

Store wrapped at room temperature for 1–2 days. For longer storage refrigerate, though it may dry slightly; reheat a slice wrapped in a damp paper towel for 10–15 seconds in the microwave to restore moisture.

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