Sweet Potato Cornbread Recipes
Moist, tender cornbread enriched with sweet potato and a hint of warmth. Bakes up golden and fragrant in a hot skillet.
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Servings:
Ingredients
Main Ingredients
- 1.1 cup yellow cornmeal
- 0.75 cup all-purpose flour
- 0.25 cup granulated sugar
- 2.25 tsp baking powder
- 0.5 tsp baking soda
- 0.75 tsp kosher salt
- 0.25 tsp ground cinnamon
- 1 cup buttermilk shake well
- 1 cup mashed sweet potato well mashed and slightly warm
- 3.5 oz beaten eggs about 2 large
- 5 tbsp unsalted butter, melted cooled slightly
- 1 tbsp honey
- 1 tsp vanilla extract
- 1 tbsp neutral oil for the skillet or pan
Instructions
Preparation Steps
- Heat the oven to 400°F. Swirl the oil in a 10-inch cast-iron skillet and warm it in the oven.
- Whisk cornmeal, flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl.
- Whisk buttermilk, mashed sweet potato, eggs, melted butter, honey, and vanilla in a second bowl until smooth.
- Fold the wet mixture into the dry just until combined; do not overmix.
- Carefully pour the batter into the hot, oiled skillet and smooth the top.
- Bake 20–25 minutes, until golden and a toothpick in the center comes out clean.
- Cool 10 minutes in the skillet. Slice warm and serve.
Notes
For a savory twist, skip the vanilla and cinnamon, add 1/2 cup shredded cheddar, and fold in 1 minced jalapeño. Leftovers keep covered at room temperature for 1 day or refrigerated for 4 days; rewarm slices in a 300°F oven for 8–10 minutes.
This recipe is an original creation inspired by classic Sweet Potato Cornbread Recipes flavors. All ingredient ratios and instructions are independently developed.