Sweet Potato Buttermilk Cornbread

  • Pin It
  • print
  • email to a friend
By Lucille Monita Dennison


1 cup all purpose flour
1 cup cornmeal
¼ cup sugar
3 teaspoons baking powder
1 teaspoon salt
¼ cup butter
1 egg
1 cup buttermilk
1 ½ cup peeled and grated sweet potato


Preheat oven to 425 degrees. 

In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. Cut in butter with two forks, a pastry cutter or your fingers until mixture is crumbly.

In a medium mixing bowl beat egg until frothy. Stir in buttermilk and sweet potatoes. Pour mixture into flour mixture stirring just until blended. Pour batter into greased 9x9x2 inch baking dish.

Bake 20 minutes or until center springs back when pressed. Cool in pan on wire rack. Cut into squares and serve.

Notes from the Paula Deen Test Kitchen: A moist cornbread with a lovely flavor. Great to serve as a side to your slow cooker recipes. Flavor profiles worked best with pork and beef dishes.

Read More From Best Dishes.

You May Also Like These Blogs:

You May Also Like These Recipes:

Leave a Comment

Reader Comments:


I love watching your shows and I love it now that you give recipes for a diabetic person

By Noreen Eimers on September 01, 2013


I tried this recipe just this past weekend and it was a hit with the family. It was very easy and extremely delicious. The only thing I did differently was bake it at 350 for about 40mins, but only because I had something else going in the oven.

By Cocobean on April 23, 2013


This was easy, delicious, moist - PERFECT! I used 1 c wheat flour in place of the white flour and I grated the sweet potato raw. It was WONDERFUL in every way.

By Anonymous on March 06, 2013


Know one has addressed the sweet potato issue. Do you cook it prior to grating it?

By kwgarden on November 26, 2012


for those that are diabetic, some breakdown on carbs and sugar would be very helpful on the recipes. thank you

By karen on September 30, 2012


I noticed it said grated sweet potatoe do you boil first or do you grate it raw? will you taste the pulp sweet potatoes? The picture shown is a pretty texture of the bread however I want to bake this receipe for my job but you know it must be right when you share with Co-worker.Lol please share the taste of this bread. Thanks!

By Francine Tinch on December 13, 2011


Horrible. Called for 20 min cooking time, baked for 40+ minutes (in intervals) and it ended up dried up and unappetizing on outside and batter-raw on inside. Total failure. Would never attempt again. Oven consistently reliable and ingredients fresh.

By Anonymous on December 11, 2011


This recipe looks great. I have a question about the cornmeal though. My family is from the south and while living there I did'nt have trouble finding good cornmeal. This is the problem I am having here. The brands that I have tried just don't pass the test. Could you please tell me what is the best cornmeal to use, the actual brand name please. Dureene Moore

By Dureene Moore on November 14, 2011


This recipe was easy to make as the recipe indicates. Both my husband and I liked the cornbread but we could not taste any sweet potato.

By Dina on October 31, 2011


This is the recipe you're looking for: http://www.pauladeen.com/recipes/recipe_view/moist_and_easy_cornbread

By Jonathan Able on March 24, 2011



By Anonymous on February 26, 2011


hey your cool

By beyoncd on February 07, 2011


I'm interested in making this recipe. Wondering about the sweet potatoes, recipe calls for grated potatoes, what will be the texture of the potatoes, do they cook with a soft consistence?and you won't know they are in there or do they have to be cooked first? Receipe sounds delish.

By Alice on February 07, 2011


This is one recipe I will have to try, im tired of crumbly corn bread

By Polly on January 25, 2011


This is absolutely my favorite cornbread recipe! delicious & so easy to make! smile

By Tonya on January 17, 2011


Super moist and easy! My family loved this!

By amandajoyner on November 01, 2010

What kind of cornmeal do you use for the sweet potatoe cornmeal recipe?

Is it stone ground or self rising?
Is it white or yellow cornmeal?

By Frab on October 17, 2010

This is a delicious recipe. Definitely worth grating the sweet potato.

By bulldog1959 on February 23, 2010

Ellen, here in Germany they sell buttermilch at Aldis and other stores. Also, you could substitute quark for the buttermilk. The quark (germany’s version of sour cream) will have the tang you need from the buttermilch and the fat you need as well.

By Beverly on February 21, 2010

You can make buttermilk by putting a tablespoon of lemon juice in 1 cup of milk.  Let it sit for a while, and it thickens up a tad.  Hope this helps.

By Carol Perez on January 19, 2010

Hey Ellen! This recipe is fabulous, so please try it. Buttermilk was originally, buttermilk was the liquid left behind after churning butter out of cream. Now, we can purchase cultured buttermilk in our stores which is just cow’s milk with an acid added to give a sour flavor. It’s easy to make your own by adding 1 cup milk to 1 Tablespoon lemon juice or Vinegar. You can watch Paula’s son Jamie make it here:

By Libbie Summers, Paula Deen Online Food Editor on January 19, 2010

My husband was working for 3 years in Amerika and gave me 1 of your cooking-books for Christmas…because I asked him, ha, ha…so once and a while I will make something what’s in the book and once in a while I will take a recipe from the Homepage. But I don’ t know what I have to use for “buttermilk’? Is that how we call the complete-milk…with all the fat still in it..? Because the sweet potato buttermilk cornbread will taste great I think….
Thank you for your attention and sweet greatings from Holland
Ellen Broxterman

By Ellen Broxterman on January 19, 2010

Paula Deen
Paula Deen
The Lady's Blog
The Queen of Southern Cuisine muses about her recipes, life and family. See Posts

Brooke Deen
Brooke Deen
Deen Mother
Advice on raising two boys (three counting Jamie). See Posts

Brandon Branch
Brandon Branch
Southern Style
Decorating Inspiration from Paula's Design Director. See Posts

Julia Sayers
Julia Sayers
Hot off the Press
Step behind the pages and let the Associate Editor of Cooking with Paula Deen fill you in on what goes into creating every issue. See Posts

Lisa Scarbrough
Lisa Scarbrough
Thrift Store Mommy
Mom on a dime advice from Paula's Digital Properties Manager. See Posts

Andrea Goto
Andrea Goto
Mom 2.0
Tips from a real-world mom with comedic tendencies. See Posts

Martha Lee
Martha Lee
Earth Mother
Practical, earth-conscious ways to live and parent in the 21st century. See Posts

Susan Greene a.k.a BUBBLES
Susan Greene a.k.a BUBBLES
Bubbles' Corner
Ideas and advice from a 21st Century young at heart Grandmother. See Posts

Cindy Edwards
Cindy Edwards
Southern Proper
Etiquette advice from a true Southern belle. See Posts


Paula, I love watching you and your family. I miss seeing your show, I watched you everyday. My son lives in Charleston S.C. He took me to the Lady & Sons to eat. Oh my goodness! People are always telling me that I look just like the cooking lady Paula Deen. I always tell them that you are my hero. May God Bless You Mary Ann
Mary Ann Tharp in A Summer of Burgers on August 15, 2014 at 10:48 pm

Add a few spoonfuls of parmesan cheese to the flour and cornmeal breading and it kicks the tomatoes up another notch. Bev
in Crispy Fried Green Tomatoes on August 15, 2014 at 10:33 am

I just bought Paula's Peach Salad Dressing and wondered if anyone has a good recipe that they use it in?
Melissa in Taste Testing 101 on August 13, 2014 at 8:36 am

Congrats Bobby. Loved the family picture miss you Paula on TV will be watching online. Jack is getting big. Looks like his mom but Matt aka moose has your face. Your eyes cheeks hair even falls to his face like yours except to the left. Good luck on your next venture. You give us other 60+ yr women strength to move on. Keep up the good work.
Carol Bryant in Love at Last on August 11, 2014 at 6:12 pm