Description
A golden, moist, and flavorful twist on traditional cornbread, sweet potato cornbread combines the earthy sweetness of roasted sweet potatoes with the rustic charm of cornmeal. The result is a tender crumb with just the right touch of sweetness, perfect for pairing with chili, greens, or roasted meats. Whether baked in a cast-iron skillet for a crisp edge or in a baking dish for a softer bite, this recipe is simple to make yet rich in flavor. Ideal for holidays or weeknight dinners, it’s a warm, comforting addition to any table.
Ingredients
Scale
- 1 cup roasted and mashed sweet potatoes
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup melted butter
- 1 cup milk or buttermilk
- 2 large eggs
- 2 tablespoons honey or maple syrup (optional)
Instructions
- Preheat oven to 400°F and roast sweet potatoes until tender (35–40 minutes).
- Lower oven to 375°F. If using a cast-iron skillet, preheat it in the oven.
- In a bowl, whisk cornmeal, flour, baking powder, and salt.
- In another bowl, mix sweet potatoes, melted butter, milk, eggs, and honey until smooth.
- Fold wet ingredients into dry ingredients until just combined.
- Pour into preheated skillet or greased baking dish.
- Bake for 25–30 minutes until golden and a toothpick comes out clean.
- Cool 10 minutes before serving.
Notes
- Roasting the sweet potatoes gives the best flavor. For extra moisture, add 2 tablespoons of sour cream to the batter.
- Prep Time: 20 minutes (plus roasting time)
- Cook Time: 25–30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 8
- Calories: 280
- Sugar: 9g
- Sodium: 310mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 65mg