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.
To Make This Sweet Potato Cornbread You Will Need:
- mashed sweet potato (about 1 large or 3 small, roasted, flesh removed and mashed)
- large eggs
- buttermilk, shaken
- honey
- yellow cornmeal
- unbleached all-purpose flour
- baking powder
- kosher salt
- baking soda
- chilled unsalted butter, plus more for skillet
For the sweet potato mash, I just roasted my sweet potatoes for an hour or so until tender but you could boil them as well, 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 measure and add 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 and 1/2 cup honey.
Whisk until blended.
In a food processor add 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. Spice things up by adding 1/2 to a 1/4 teaspoon of ground ginger.
Pulse 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! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Sweet Potato Cornbread
Ingredients
- 1 cup sweet potato puree, about 1 large roasted sweet potato
- 4 large eggs
- 1½ cup buttermilk, shaken
- 1/2 cup honey
- 2 cups yellow cornmeal
- 1 cup unbleached all-purpose flour
- 1 tablespoon baking powder
- 1½ teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 cup chilled unsalted butter, plus more for greasing skillet
Instructions
- Preheat your oven to 375° and butter a 10-inch cast iron skillet.
- In a large bowl; whisk together the sweet potato, eggs, buttermilk and honey {set aside}.
- In a food processor; add the cornmeal, flour, salt, baking soda and baking powder, pulse until combined.
- 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.
- Pour into prepare skillet and bake for 40-45 minutes.
- Let cool, slice and serve with lots of salted butter.
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THANK YOU in advance for your support!
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. 🙂
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 =]
Sounds very good 🙂
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
xoXOxo
Jenn @ Peas & Crayons
so glad you enjoyed this! thanks for sharing, laurie!:)
Oooh yummy, what an interesting and delicious combo! Not to mention sweet potatoes are full of good vitmamins! Looks awesome 🙂
You had me at Sweet Potatoes and Cornbread! I love them both.
Ok so now I have something "new" to make today!!! Yippeeee!!!! Thanks a bunch.
Jennifer I use google sites! If you have anymore questions let me know! 🙂
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!
Laurie,
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!
Sounds incredible!!!!
Girl this looks awesome! I love cornbread and sweet potatoes, so why not combine them in one glorious bite!
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!
This looks simply perfect…!
This looks and sounds amazing! I love sweet potatoes, and this could be just the thing to make me love cornmeal. Bookmarked!
🙂
Just found your wonderful blog! New follower!
– Jessica
http://cajunlicious.blogspot.com
(All Things Cajun)
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. 🙂
made this for supper last night and YUM! it was great for breakfast this morning too!
your this post really very effective for me i like is so very much thanks for this great post
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Kitchens Radlett
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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