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Sweet Potato Cornbread

Prep Time15 mins
Cook Time30 mins
Servings: 12 servings


  • 2 cups medium cornmeal
  • 1 cup all-purpose flour
  • ¼ cup granulated sugar
  • ¼ cup brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon pumpkin pie spice (or cinnamon)
  • 1 cup cooked sweet potato see note
  • 1 cup whole milk
  • ½ cup sour cream
  • 4 large eggs
  • ½ cup butter unsalted, melted
  • 2 tablespoons honey


  • Preheat oven to 375 degrees. Grease all sides of a large cast-iron skillet. Set aside.
  • In a medium bowl, whisk together cornmeal, flour, baking powder, baking soda, pumpkin spice, salt, and sugars. Set aside.
  • In the bowl of a stand mixer, add cooked sweet potato to bowl and mash together (if not already mashed or pureed). Add milk and sour cream and mix together. Add eggs one at a time, mixing after each other. Scrape down the sides of the bowl. With the mixer on low, slowly pour in the melted butter. Turn off mixer and add all the dry ingredients. Turn mixer on low and mix just until combined.
  • Pour batter into prepared skillet. Smooth the top into an even layer. Place in preheated oven and bake until batter is no longer wet and a toothpick comes out clean when inserted in the center - about 30 minutes.
  • Remove baked cornbread from oven. Drizzle honey over the top of the hot cornbread and spread into one layer with an offset spatula. Let cool for about 15 minutes before cutting and serving.


If you want strong sweet potato flavor, puree the sweet potato and measure one cup. If you want small chunks of sweet potato, simply mash the cooked sweet potato. 
Recipe adapted from Melissa's Southern Style Kitchen