Sweet Potato Cornbread

This sweet potato cornbread starts with a traditional cornbread mixed with sweet potato puree and honey which adds so much to the already delicious flavor.

With spring finally here, I’ve been in the process of “spring cleaning” out my pantry, which can be scary. I found that I had a few too many cans of pinto beans, so this week I had Chili on the menu and it was my perfect opportunity to make cornbread!


But not just any cornbread recipe, sweet potato skillet cornbread.

The smell of this baking in the oven is fantastic. And once baked it yields thick slices just begging to be buttered or broken up into chili.

The ingredient list is pretty straight forward. For the sweet potato mash; I just roasted my sweet potatoes for an hour or so until tender and Amanda boils hers, so pick your method and just go with it!

Preheat your oven to 375 and butter a 10 inch cast iron skillet then set it aside.

In a large bowl; add eggs, sweet potato mash, buttermilk and honey.

Whisk until blended.

In a food processor add the cornmeal, flour, salt, baking soda and baking powder. Amanda adds a 1/2 to a 1/4 teaspoon of ground ginger. I didn’t have any in my cupboard… but next time I’ll have to try it for sure!

Process until combined.

Throw in the stick of butter, cut into chunks.

Process again until coarse.

Add the cornmeal mixture to the sweet potato mixture.

Stir. This smells reeeeeeeeeeeeally good.

Pour into the prepared skillet and bake in your preheated oven for 40-45 minutes. I rotated the pan half way through.

Let cool for about 5-7 minutes.

But before you slice it, take a nice deep breath in… ahhh.

It’s almost too pretty to cut into. But I’m sure the delicious smell of buttermilk, sweet potato and cornmeal will overpower you to do so. My family, loved this fun twist on a classic and will be served a lot in my house for sure! Enjoy!


Enjoy! And if you give this recipe a try, let me know by snapping a photo and tagging me on twitter or instagram!

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Yield: 8-10 Servings

Sweet Potato Cornbread

Sweet Potato Cornbread
Roasted and mashed sweet potatoes add so much flavor to this skillet cornbread.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour


  • 1 cup (heaping) cooked and smashed sweet potato (about 1 large or 3 small, roasted, flesh removed and mashed)
  • 4 large eggs
  • 1 1/2 cup buttermilk, shaken
  • 1/2 cup honey
  • 2 cups yellow cornmeal
  • 1 cup unbleached all purpose flour
  • 1 tablespoon baking powder
  • 1 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 cup chilled unsalted butter, plus more for skillet


  1. Preheat your oven to 375 degrees and butter a 10-inch cast iron skillet.
  2. In a large bowl; whisk together the sweet potato, eggs, buttermilk and honey {set aside}.
  3. In a food processor; add the cornmeal, flour, salt, baking soda and baking powder, pulse until combined.
  4. Next add the chilled butter to the cornmeal and pulse until coarse and crumbled. Add the cornmeal mixture to the sweet potato mixture and stir.
  5. Pour into prepare skillet and bake for 40-45 minutes. Let cool, slice and serve with lots of salted butter! YUM!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 420 Total Fat: 16g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 125mg Sodium: 805mg Carbohydrates: 63g Fiber: 4g Sugar: 22g Protein: 9g
Nutrition information isn’t always accurate.

[this post contains affiliate links.]

adpated from the seegirlcook blog (2011)

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24 Responses to “Sweet Potato Cornbread”

  1. #
    Ali Grace — March 31, 2011 at 3:53 pm

    This looks delicious! I love cornbread and sweet potatoes. I agree, this recipe is a keeper. Can't wait to check out your friend's blog too. Thanks for sharing. 🙂

  2. #
    Jamie — March 31, 2011 at 4:44 pm

    I love sweet potato biscuits! I made some myself- http://thegirlwriter.blogspot.com/2011/03/sweet-potato-biscuits-and-using.html

    I also love your pictures- I love how the beautiful blue contrasts with the yellow of the cornbread =]

  3. #
    Nichole — March 31, 2011 at 6:42 pm

    Sounds very good 🙂

  4. #
    Jennifer — March 31, 2011 at 9:16 pm

    I just printed this! totally making it super soon!!!! Thanks Laurie! How do you make that fun little click-to-print page? I'd love some tips! <3

    Jenn @ Peas & Crayons

  5. #
    Amanda — March 31, 2011 at 9:19 pm

    so glad you enjoyed this! thanks for sharing, laurie!:)

  6. #
    Maggie @ Vittles and Bits — March 31, 2011 at 9:29 pm

    Oooh yummy, what an interesting and delicious combo! Not to mention sweet potatoes are full of good vitmamins! Looks awesome 🙂

  7. #
    Jewel — April 1, 2011 at 1:11 am

    You had me at Sweet Potatoes and Cornbread! I love them both.

  8. #
    Susan — April 1, 2011 at 6:45 am

    Ok so now I have something "new" to make today!!! Yippeeee!!!! Thanks a bunch.

  9. #
    Laurie @simplyscratch — April 1, 2011 at 2:34 pm

    Jennifer I use google sites! If you have anymore questions let me know! 🙂

  10. #
    Pretend Chef — April 1, 2011 at 2:56 pm

    I've had sweet potato bread and it was delicious so I can only imagine how wonderful sweet potato cornbread is. Great twist on traditional cornbread and good for getting in those veggies! Yummy!

  11. #
    The Cafe Sucre Farine — April 2, 2011 at 1:52 am

    I just found your blog – this bread looks wonderful, what a great combination of ingredients. Your pics are awesome, thanks for all the hard work!

  12. #
    Pretty. Good. Food. — April 2, 2011 at 5:13 pm

    Sounds incredible!!!!

  13. #
    The Food Hound — April 4, 2011 at 3:30 pm

    Girl this looks awesome! I love cornbread and sweet potatoes, so why not combine them in one glorious bite!

  14. #
    hmariek — April 5, 2011 at 2:22 pm

    OH MY GOODness how did I never think of that!? Looks amazing and I'm sure I could transform that to gluten-free very easily!

  15. #
    Cooking Gallery — April 5, 2011 at 6:10 pm

    This looks simply perfect…!

  16. #
    Mary — April 6, 2011 at 2:58 am

    This looks and sounds amazing! I love sweet potatoes, and this could be just the thing to make me love cornmeal. Bookmarked!

  17. #
    cajunlicious — April 6, 2011 at 4:08 pm

    Just found your wonderful blog! New follower!

    – Jessica
    (All Things Cajun)

  18. #
    gingerbreadcake — April 7, 2011 at 4:17 am

    I love sweet potatoes and I love cornbread but the two together is even better! I have to make this asap. Your photos are just stunning. 🙂

  19. #
    Jill — April 13, 2011 at 12:24 pm

    made this for supper last night and YUM! it was great for breakfast this morning too!

  20. #
    shopping — July 11, 2011 at 8:35 am

    your this post really very effective for me i like is so very much thanks for this great post

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  21. #
    shopping — July 15, 2011 at 7:21 am

    this is really very nice and good post i like it amazing
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  22. #
    Wendy — March 9, 2013 at 9:53 pm

    Do you taste the sweet potato? I had pumpking rolls once and you can’t taste the pumpkin at all. wondering if the same is true here? Does it add more moisture than taste?


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