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Sweet Potato Cornbread

With a touch of honey, this sweet potato cornbread is the most moist you'll find. It's not dry or bland like most cornbreads, and the sweet potatoes add moisture and subtle flavor!
Course Bread
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 16 pieces
Author Sarah @ The Gold Lining Girl


  • 1 c. yellow cornmeal
  • 1/2 c. flour
  • 2 tsp. baking powder
  • pinch of salt
  • 1/4 c. packed brown sugar
  • 1 c. creamed corn
  • 1 c. mashed sweet potatoes
  • 3 tbsp. honey
  • 1 egg lightly beaten
  • 1/4 c. butter melted, slightly cooled
  • 1/4 c. milk
  • honey for drizzling


  1. In a large bowl, whisk together cornmeal, flour, baking powder, salt, and brown sugar.
  2. Add creamed corn, mashed sweet potatoes, honey, egg, butter, and milk, stirring until blended. Do not overmix.
  3. Pour batter into a greased 9-inch square pan.
  4. Bake at 400 degrees for about 40 minutes or until a toothpick inserted near center comes out mostly clean, and edges are golden brown.
  5. Remove to a wire rack to cool completely.
  6. Refrigerate for 20-30 minutes to allow it to 'set', and it will stay more firm and cohesive.
  7. Cut and serve.