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Southern Sweet Potato Cornbread Recipe

Southern Sweet Potato Cornbread Recipe: Best Comfort Food Twist

This Southern Sweet Potato Cornbread Recipe combines classic cornbread with sweet potatoes for a delicious twist on comfort food.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course bread
Cuisine Southern
Servings 8 slices
Calories 185 kcal

Equipment

  • cast iron skillet

Ingredients
  

For the Sweet Potato Cornbread

  • 6 tablespoons unsalted butter divided with four tablespoon melted
  • 1 cup cornmeal
  • 1 cup flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 2 eggs
  • 2 cups sweet potato puree from about one large sweet potato, roasted and mashed
  • ⅓ cup brown sugar
  • 1 cup buttermilk

For the Honey Butter Glaze

  • ¼ cup unsalted butter melted
  • 3 tablespoons honey
  • 1 pinch fine sea salt

Instructions
 

Preparation

  • Preheat oven to 400 degrees F. Place two tablespoons butter in cast iron skillet and place pan in oven to melt.
  • Whisk together cornmeal, flour, baking powder, baking soda, sea salt, cinnamon, ginger, and nutmeg. Set aside.
  • In another bowl, beat eggs then mix in sweet potato puree, brown sugar, and melted butter until uniform. Stir in buttermilk.
  • Fold wet mixture into dry mixture and stir until just combined. Carefully pour batter into skillet with melted butter then place skillet back in oven to bake for 25-30 minutes or until golden brown and a toothpick inserted into the center of the cornbread comes out clean.
  • Meanwhile, melt butter for the glaze then mix vigorously with honey and salt. Brush honey butter mixture over top of baked cornbread before serving.

Notes

To avoid tough cornbread, avoid over-mixing the batter. Make cornbread up to three days in advance as long as it is stored properly. It can be stored at room temperature for up to three days, then refrigerated in an airtight container for up to one week. For freezing, cool to room temperature, wrap in plastic wrap and aluminum foil, and it will keep for up to four months.

Nutrition

Serving: 1sliceCalories: 185kcalCarbohydrates: 26gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 36mgSodium: 298mgPotassium: 218mgFiber: 2gSugar: 10gVitamin A: 6223IUVitamin C: 6mgCalcium: 77mgIron: 1mg
Keyword baking, Comfort Food, cornbread, southern recipe, sweet potato
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