The Secret to Moist, Sweet Potato Cornbread That Stays Fresh for Days
Cornbread is a beloved staple in Southern cuisine, known for its slightly sweet flavor, tender crumb, and versatility as a side dish. While classic cornbread recipes rely on cornmeal, buttermilk, and eggs, sweet potato cornbread takes this comforting quick bread to the next level. The addition of mashed sweet potatoes makes the cornbread extra moist and imparts a hint of autumnal spices, perfectly complementing a meal of smoked meats, beans, collard greens or a steaming bowl of chili.
In this post, you’ll learn the secrets behind making the most flavorful and moist sweet potato cornbread that stays fresh for up to 5 days stored properly. I’ll also share tips on how to reheat leftovers so they taste like they just came out of the oven and provide a handy gluten-free mix variation. Let’s get baking!
What Makes Sweet Potato Cornbread So Tender and Moist
The natural sugars in sweet potatoes lend moisture, tenderness and a subtle caramelized flavor to cornbread that cornmeal alone can’t provide. Since cornbread made with just cornmeal can turn out dry and crumbly if overbaked, the added moisture from mashed sweet potatoes helps prevent this, keeping the interior soft and cake-like.
Sweet potatoes also contain starch that absorbs excess moisture, preventing your cornbread from being gummy or wet inside. Lastly, they act as a natural binder with their soft texture, allowing the other ingredients like cornmeal, eggs, milk and butter to come together into a cohesive batter.
Tips for Making Sweet and Tender Sweet Potato Cornbread
- Use Fresh, Cooked Sweet Potatoes – Canned doesn’t compare! Roast, boil or microwave 2 medium sweet potatoes until very soft. Allow to steam dry before mashing smooth.
- Don’t Overmix the Batter – Gently fold the wet and dry ingredients together just until combined to prevent dense, tough cornbread.
- Brush with Butter or Bacon Grease – Coating the bread pan and topping the batter creates a deliciously crispy, golden crust.
- Check for Doneness Early – Bake for 20-25 minutes, testing a few minutes before the recommended time, as ovens vary.
How to Store Leftover Sweet Potato Cornbread
A good cornbread should retain its texture and taste for several days if stored properly. Here are some tips:
- Allow cornbread to cool completely before securing in an airtight container. Wrapping warm cornbread causes condensation, making it soggy.
- Place cornbread cut-side down in a resealable plastic bag or storage container. This prevents the cut sides from drying out.
- Refrigerate cornbread for up to 5 days. The cold environment helps preserve texture and freshness.
- Avoid freezing sweet potato cornbread unless planning to reheat and serve within a month, as the sweet potatoes lose their flavor over time.
- For longer freezer storage, wrap tightly in plastic wrap then foil. Thaw completely before reheating.
How to Reheat Leftover Cornbread So It Stays Moist
Reviving leftover cornbread can be tricky business. Nothing’s worse than dry, tough cornbread! Follow these easy steps for cornbread that tastes oven-fresh:
- Cut cornbread into single servings or slices before reheating for more even warming.
- Wrap tightly in foil. The sealed packet helps lock in moisture as it reheats.
- Warm in a 350°F oven for 10-15 minutes until heated through. Check often to prevent over-drying.
- For quick reheating, microwave individual slices for 15-20 seconds at half power, flipping and reheating another 10-15 seconds if needed.
- Serve cornbread reheated in the oven or microwave topped with a pat of butter or drizzle of honey for added moisture and sweetness.
Gluten-Free Sweet Potato Cornbread
For those avoiding gluten, you can still enjoy fluffy sweet potato cornbread. Simply swap the regular cornmeal and all-purpose flour for these grain-free alternatives:
- Bob’s Red Mill Gluten Free Corn Meal
- King Arthur Gluten Free Measure for Measure Flour
Then follow the main recipe, mixing the dry gluten-free flours with buttermilk, eggs, mashed sweet potatoes, sugar, baking powder and salt. Bake and store as directed for moist gluten-free cornbread everyone can enjoy!
The Takeaways for Sweet and Tender Sweet Potato Cornbread
Freshly baked sweet potato cornbread is the ultimate comfort food, but leftovers can quickly dry out without proper storage. Follow these tips for cornbread that stays moist and delicious for up to 5 days:
- Allow cornbread to cool completely before covering.
- Store cut-side down in an airtight container in the fridge.
- Reheat smaller slices wrapped in foil in the oven, or quick microwave individual portions.
- Brush reheated cornbread with butter or drizzle with honey for extra moisture and sweetness!
With this insider knowledge for keeping sweet potato cornbread tender for days, you can confidently bake a batch to enjoy all week long. From making dinner complete to serving at your next potluck or Friendsgiving feast, everyone is guaranteed to be asking for seconds with this Southern kitchen staple.
Sweet Potato Cornbread
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup unsalted butter melted
- 1/2 cup honey
- 1 cup mashed sweet potatoes about 2 medium sweet potatoes
Instructions
- Prepare the Sweet Potatoes: Preheat the oven to 400°F (200°C). Wash and pierce the sweet potatoes with a fork. Bake them in the preheated oven for about 45-60 minutes or until tender. Let the sweet potatoes cool, then peel and mash them until smooth. Set aside.
- Preheat and Prepare the Pan: Reduce the oven temperature to 375°F (190°C). Grease a 9-inch square baking pan with butter or non-stick cooking spray.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, flour, baking powder, salt, and baking soda.
- Mix Wet Ingredients: In another bowl, beat the eggs, then add the buttermilk, melted butter, and honey. Mix well until combined.
- Incorporate Sweet Potatoes: Gently fold the mashed sweet potatoes into the wet ingredients. Ensure a smooth and even mixture.
- Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Be cautious not to overmix, as this can lead to a dense cornbread.
- Bake the Cornbread: Pour the batter into the prepared baking pan, spreading it evenly. Bake for 25-30 minutes or until the edges are golden brown, and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the sweet potato cornbread to cool in the pan for about 10 minutes. Transfer it to a wire rack to cool completely before slicing.
- Optional - Honey Butter Glaze (For Extra Sweetness): In a small saucepan, melt 1/4 cup of butter. Stir in 2 tablespoons of honey and heat until warmed through. Drizzle the honey butter over the sliced cornbread before serving.