Want to level up your cornbread recipe? Then this sweet potato cornbread is just what you’re looking for!
It’s soft, fluffy, and moist! It’s the perfect companion to your favorite chilis, soups, and more!
Whether you want something delicious to pair with your chili or soup recipes, this classic southern cornbread will hit the spot every single time.
It’s super easy to make! All you need is a bowl, a skillet (or baking dish), and 10 pantry staple ingredients.
I wouldn’t even judge you for eating it straight out of the pan.
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Why This Cornbread
Texture
We have worked a long time on truly perfecting this recipe. It’s soft, fluffy, yet the perfect cornbread crumbliness (spell check says that’s really a word). This recipe is simply a delight to take a bite into.
Leveled-Up Flavor
Even though we’re only adding a few ingredients to a normal cornbread, you won’t believe how much flavor you get from this. Add-in the maple butter glaze and it heightens it to an even more advanced level!
Pantry Staples
Speaking of ingredients, for the most part, people keep all these ingredients on hand in their pantries. The only exception really is cornmeal, but once you make this recipe even that will be a pantry staple!
That means you can make this recipe at any time or just because you want!
Notes on ingredients
Flour
We use all-purpose flour for this recipe.
Substitute: If you’d like to make this recipe gluten free, try our gluten free vegan cornbread recipe.
Cornmeal
Cornmeal is a coarse flour made from grinding up dried corn. It is not as fine as wheat flour. In some parts of the world, this may also be called corn flour.
Sweet Potatoes
Sweet potatoes add moisture and softness to the cornbread, while also adding flavor.
Substitute: You can also use pumpkin puree.
Neutral Oil and Non-Dairy Butter
We’re using this in the recipe for the fat. It helps the softness of the cornbread when finished and adds moisture to the recipe for the perfect texture.
Maple Syrup
This is adding some sweetness right into the recipe, and also helping us crispy up our edges when mixed with the non-dairy butter.
What should I serve with my sweet potato cornbread?
Honestly chili is the best with cornbread. Or thicker stews. Some of our favorites are:
🥳 Get the Full Recipe
Easy Sweet Potato Cornbread
Sweet potato cornbread is the leveled-up side dish that you need for your soups, stews, chilis and more! Perfectly soft, fluffy, and moist!
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Ingredients
Vegan Brown Butter Maple Glaze, Optional
Instructions
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Position oven rack to the middle. Preheat oven to 425˚F (220˚C). Place a 10 inch (25cm) cast iron skillet in oven to preheat. *If you don’t have a cast iron skillet, grease a 9×9 baking dish and set aside.
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In a large bowl, whisk together 1 ¼ cups non-dairy milk and 1 tablespoon apple cider vinegar (this makes a vegan buttermilk). Let sit for 10 minutes. It may look separated or curdled.
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To the same bowl, add ¾ cup sweet potato puree, ⅓ cup light brown sugar and 2 tablespoon maple syrup. Whisk together until combined.
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Sift in 1 ½ cups cornmeal, 1 ¼ cups all-purpose flour, 3 teaspoon baking powder, and ½ teaspoon baking soda. Add 1 teaspoon salt and if adding 1 teaspoon cinnamon and ¼ teaspoon nutmeg. Use a spatula to combine until almost no dry ingredients remain, careful not to overmix. Add in ¼ cup oil and 2 tablespoon non-dairy butter and fold just until there’s no dry ingredients remaining.
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Carefully take preheated skillet out of the oven and use a pastry brush to spread the remaining 2 tablespoon melted butter across the bottom and up the sides of the skillet. Pour batter into greased pan (it will start to sizzle, that’s ok) and use a spatula to spread into an even layer. If using a baking dish, grease the bottom and all the sides and then pour the batter into dish.
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Cook for 8 minutes, then reduce heat to 375°F (without opening the door). Continue baking for 18–22 minutes, or until a toothpick inserted comes out clean. Allow to cool for 10 minutes before slicing.
Optional Vegan Brown Butter Maple Glaze
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While cornbread is baking, in a small pot over medium heat, add 3 tablespoon non-dairy butter and cook for 3-4 minutes until it starts to brown, careful not to burn. Remove from heat and add in 3 tablespoon maple syrup and ⅛ teaspoon salt. Stir together. When the cornbread comes out, brush over the top.
Notes
Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. Does not include optional ingredients.
If you also want a sweet version, this vegan cornbread pairs perfectly with our vegan maple cinnamon butter.
Gluten Free: Follow our Gluten Free Vegan Cornbread Recipe.
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Nutrition
Serving1pieceCalories375kcalCarbohydrates55gProtein6gFat15gSaturated Fat2gPolyunsaturated Fat5gMonounsaturated Fat8gTrans Fat1gSodium433mgPotassium435mgFiber4gSugar17gVitamin A4614IUVitamin C7mgCalcium138mgIron2mg
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Frequently Asked Questions
Yes! This cornbread will last for 3-5 days stored in an air tight container. Best heated before serving.
Yes!
Make sure that the dairy free butter you are using is also soy free. Also you can use any dairy free milk that is safe for your family/yourself.
Finally, you can make them with gluten free measure for measure flour and follow our vegan gluten free corn bread recipe.
This post was originally published September 2019 and updated November 2024 and again in November 2025.