Sweet Potato Cornbread (Moist, Fluffy, and Perfect for a 9×13 Pan)

If you’re craving a cozy, ultra‑moist cornbread that pairs perfectly with chili, soups, BBQ, and holiday dinners, this Sweet Potato Cornbread is about to become your new go‑to side dish. Baking it in a 9×13-inch pan gives you soft, fluffy slices with golden edges and a tender crumb that stays moist for days. The mashed sweet potato adds natural sweetness, gorgeous color, and incredible texture — no dry cornbread here.

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⭐ Why This Sweet Potato Cornbread Works So Well

• Moist and fluffy: Sweet potato keeps the crumb soft and tender.
• Perfect for a crowd: A 9×13 pan makes this ideal for holidays, potlucks, and family dinners.
• Balanced sweetness: Not too sweet, not too savory — perfect with chili or honey butter.
• Beginner-friendly: No mixer required and no special equipment needed.
• Freezer-friendly: Stays moist even after thawing.

🥘 Ingredients for Sweet Potato Cornbread

Dry Ingredients

• 2 cup yellow cornmeal
• 2 cup all-purpose flour
• 1/2 cup granulated sugar (adjust to taste)
• 5 teaspoons baking powder
• 2 teaspoon fine sea salt

Wet Ingredients

• 2 cups mashed cooked sweet potato, cooled
• 1 cup milk
• 4 large eggs
• 1/3 cup avacado oil (or other neutral oil)

🔥 How to Cook the Sweet Potato

• Wash, peel, and cut the potatoes into 1 inch cubes.
• Place in a large sauce pan and cover with water. Bring to a boil.
• Boil for 10-12 minutes or until they are fork tender. Strain. Puree the potatoes by either returning them to the pan and using an immersion blender, using a food processor, or manually using a potato masher.

🍞 How to Make Sweet Potato Cornbread in a 9×13 Pan

Prep the Pan

• Preheat oven to 400°F.
• Grease a 9×13-inch baking pan with butter or oil. No need to preheat the pan like cast iron.

Mix the Dry Ingredients

• In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.

Mix the Wet Ingredients

• In a separate bowl, whisk together mashed sweet potato, milk, eggs, and oil until smooth.

Combine

• Pour wet ingredients into dry ingredients.
• Fold gently until just combined — do not overmix.

Bake

• Spread batter evenly into the greased 9×13 pan.
• Bake 25-35 minutes, or until the top is golden brown and a toothpick comes out clean or with moist crumbs.

Cool and Serve

• Let cool at least 15 minutes before slicing.
• Serve warm with butter, honey, or maple syrup.

💡 Tips for the Best Sweet Potato Cornbread

• Cool the sweet potato completely so it doesn’t scramble the eggs.
• Don’t overmix — it keeps the crumb tender.
• Adjust sweetness depending on whether you’re serving it with chili or as a holiday side.
• Line the pan with parchment for easy removal and clean slices.

🌟 Variations

Savory Sweet Potato Cornbread

• Add 1 cup shredded cheddar
• Add 1–2 tablespoons minced jalapeño

Sweet Potato Cornbread with Pecans

• Fold in 1/2 cup chopped toasted pecans
• Add 2 tablespoons maple syrup to the batter

Honey Butter Glaze

• Brush warm cornbread with melted butter + honey for a glossy finish

🍽️ What to Serve with Sweet Potato Cornbread

This recipe pairs beautifully with:

• Beef chili or turkey chili
• BBQ pulled pork or smoked chicken
• Holiday turkey or ham
• Butternut squash soup
• Southern comfort food classics

🧊 Storage & Freezing

• Room temperature: 2 days, tightly covered
• Refrigerator: 4–5 days
• Freezer: Up to 2 months (wrap slices individually)
• Reheat: Warm in a 300°F oven or microwave briefly

If you prefer baking in glass, a high‑quality 9×13-inch glass baking dish is a fantastic option for this sweet potato cornbread. Glass heats gently and evenly, helping the cornbread bake with a soft, tender crumb and beautifully golden edges. A sturdy, oven‑safe glass pan like this one is also incredibly versatile — perfect for casseroles, brownies, baked pasta, and everyday family meals — making it a great all‑purpose piece to keep in your kitchen.

If you’re planning a cozy comfort‑food dinner, this Sweet Potato Cornbread pairs perfectly with my Ham and Potato Soup recipe. The creamy, savory broth and tender potatoes are amazing alongside a warm slice of cornbread, and together they make an easy, satisfying meal your whole family will love. You can find the full soup recipe here: Ham and Potato Soup.

Make this Sweet Potato Cornbread today and come back to leave a star rating and comment. Don’t forget to save it to Pinterest so you can find it again later.

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