Sweet Potato Cornbread

This take on cornbread adds in sweet fall flavors that will sure to have this side dish as a reoccurring fall favorite this season.



  • 1 ½ Pounds sweet potatoes, unpeeled
  • ¾ Cup Buttermilk
  • 1 stick butter, melted
  • ¼ Cup oil
  • 4 eggs
  • Juice & Zest of 1 orange
  • ½ Tsp. cinnamon
  • ½ Cup A.P. flour
  • 1 ½ Cup Cornmeal
  • ½ Cup sugar
  • ½ Cup brown sugar
  • 2 tsp. salt
  • 1 Tbsp. Baking powder
  • ½ tsp. Baking soda

Method of Preparation

Preheat regular oven on convection to 325° – Preheat CSO on Convection Humid to 325°

Prick sweet potatoes all over with a fork – place on a baking sheet and roast in regular oven for about 30-35 minutes until potatoes are very soft. Immediately slice potatoes open to release steam.

When potatoes are cool enough to handle, scoop flesh into bowl and mash until smooth; discard skins.

Wisk together buttermilk, melted butter, orange zest and juice, oil and eggs. Wisk all dry ingredients together in a separate bowl. Add both wet and dry mixture to the sweet potato mixture and combine until smooth.

Spray a 9X13 baking dish with non-stick baking spray, and pour sweet potato mixture into it.

Bake in Convection Humid (CSO) at 325° for about 30-35 minutes, or until a toothpick comes out clean. Let cornbread cool in baking dish on wire rack for about 1 hour. Cut and serve.

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