In this Sweet Potato Cornbread recipe, homemade sweet potato purée and honey combined with more traditional cornbread ingredients give this incredible cornbread earthy sweetness and flavor! Yields 12+ servings (depending on how you cut it).
It’s officially been fall for a few weeks and I’ve made chili a few times already. The moment the temperature drops, I immediately crave cozy comfort food, like soup, stews or chili. And what goes best with chili? Cornbread. But not just any cornbread recipe.
A skillet sweet potato cornbread.
Homemade sweet potato purée is combined with honey and more traditional cornbread ingredients and baked in a large cast iron skillet. The sweet potato gives it an earthy flavor that’s subtle yet delicious. Not to mention the aroma of this baking in the oven is absolutely incredible. And once baked it yields thick slices just begging to be buttered or broken up into chili.
Whether you slice into wedges or cut into squares, this recipe makes a lot and is perfect for serving a crowd.
To Make This Sweet Potato Cornbread You Will Need:
- sweet potato puree – Adds subtle sweet earthy flavor.
- eggs – These bind all of the ingredients together to create structure and texture of the cornbread.
- buttermilk – Adds richness and flavor and keeps the cornbread moist.
- honey – Lends sweetness and flavor.
- yellow cornmeal – Use finely ground yellow cornmeal for this recipe.
- unbleached all-purpose flour – Is needed so the texture of the cornbread and isn’t too crumbly.
- baking powder – Create lightness in the batter, which makes the cornbread rise and gives them a fluffy crumb. Read labels and avoid baking powder with aluminum.
- fine salt – Enhances the flavor of the cornbread. Use sea salt or pink himalayan.
- baking soda – Creates a gas while baking which helps the cornbread rise.
- unsalted butter – Lends richness and flavor.
In a large bowl measure and add 1 cup sweet potato puree, 4 large eggs, 1-1/2 cups buttermilk and 1/2 cup honey.
Whisk well until thoroughly combined and set aside.
In your food processor, fitted with the blade attachment, measure and add 2 cups yellow cornmeal, 1 cup unbleached all purpose flour, 1 tablespoon baking powder, 1-1/2 teaspoons kosher salt and 1/2 teaspoon baking soda.
Secure the lid and pulse until combined.
Throw 1 stick of ice cold unsalted butter. Before starting this recipe, I cut into pieces and pop into the freezer for 20 minutes or so.
Process again until it resembles coarse meal.
Transfer the cornmeal/butter mixture to a large bowl (preferably with a spout) and then pour in the sweet potato mixture.
Using a rubber spatula, stir the two together until thoroughly combined.
Some lumps are okay, they’re probably butter.
Preheat your oven to 375.
Melt 3 tablespoons of butter a 14-inch cast iron skillet then set it aside.
Pour the batter into the prepared skillet and bake on the middle rack of your preheated oven for 30 minutes. I rotated the pan half way through.
Use oven mitts to remove the cornbread from the oven. Allow it to cool for about 10 minutes.
Slice into wedges or squares!
It’s almost too pretty to cut into. However, the delicious smell of sweet potato and cornmeal along with the thought of slathering it with salted butter made it easy. My family, loved this fun twist on a classic and will be served a lot in my house for sure!
What To Serve With Cornbread?
- pulled pork
- oven fried chicken
- pork chops with gravy
- salted butter and honey
Sweet Potato Cornbread
- 1 cup sweet potato puree
- 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 teaspoons kosher salt
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter, cut into pieces and pop into the freezer
- 3 tablespoons salted butter, for skillet, plus more for serving
- OXO Good Grips Adjustable Measuring Cup great for measuring honey!
- In a large bowl, measure and add the purée, eggs, buttermilk and honey. Whisk well to combine and then set aside.
- In the bowl of your food processor, fitted with the blade attachment, add the cornmeal, flour, salt, baking powder and soda, pulse until combined.
- Next add the 1/2 cup of cold unsalted butter to the cornmeal and pulse until resembles coarse crumbs.
- Transfer the cornmeal/butter mixture to a bowl and pour in the sweet potato mixture.
- Preheat your oven to 375°In your skillet, melt 3 tablespoons of salted butter over low heat, swirling it to coat the bottom.
- Remove off of the heat and pour the cornbread batter into the prepared skillet and bake for 30 minutes or until a tester comes back with only a few crumbs attached.
- Remove and let cool for 10 minutes before slicing and serving with salted butter.
adpated from the seegirlcook blog (2011)
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