Sweet Potato Sour Cream Cornbread Recipe

Sweet Potato Sour Cream Cornbread Recipe

Sweet Potato Sour Cream Cornbread Recipe is a new family favorite recipe. The sweet potatos adds just enough unique flavor with pumpkin pie spice bringing a little kick to make this cornbread outstanding.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Author Paula Jones


  • 2 cups self-rising cornmeal
  • 3 tablespoon granulated sugar
  • 1/4 teaspoon pumpkin pie spice
  • 4 large eggs or 5 small eggs
  • 1 cup cooked mashed sweet potatoes
  • 8 ounce sour cream
  • 6 Tablespoon butter melted
  • 2 tablespoon vegetable oil


  1. Preheat ove to 425 degrees F.
  2. Add 2 tablespoon vegetable oil to 10 inch cast iron skillet and heat skillet in oven while oven is preheating.
  3. Stir cornmeal, sugar and pumpkin pie spice together in a bowl.
  4. Whisk the eggs, mashed sweet potatoes, sour cream and butter.
  5. Add the cornmeal mixture to the egg mixture and stir until just blended.
  6. Pour into hot skillet and spread evenly.
  7. Bake at 425 degrees F for 30 to 35 minutes or until golden brown and crusty.
  8. Serve hot.

Recipe Notes

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