Southern Sweet Potato Cornbread Recipe
This Southern Sweet Potato Cornbread recipe combines the rich flavors of roasted sweet potato with traditional cornmeal for a moist, flavorful bread with a hint of warm spices. Enhanced with a honey butter glaze, this cornbread boasts crispy edges from baking in a cast iron skillet, making it a perfect complement to any Southern meal or holiday feast.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Yield: 18 servings
- Category: Bread
- Method: Baking
- Cuisine: Southern American
Ingredients
Dry Ingredients
- 1 cup cornmeal
- 1 cup flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 2 eggs
- 2 cups sweet potato puree (from about one large sweet potato, roasted and mashed)
- 1/3 cup brown sugar
- 1 cup buttermilk
- 6 tablespoons unsalted butter (divided, with four tablespoons melted)
- 3 tablespoons honey
- 1 pinch fine sea salt (for glaze)
Instructions
- Prepare the Tools: Preheat your oven to 400 degrees Fahrenheit. Place two tablespoons of unsalted butter in a cast iron skillet and put the skillet in the oven to melt the butter while you prepare the batter. This step helps to create crispy, flavorful edges on your cornbread.
- Make the Batter – Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, sea salt, cinnamon, ginger, and nutmeg. Set this dry mixture aside for later use.
- Make the Batter – Wet Ingredients: In a separate bowl, beat the eggs until smooth. Mix in the sweet potato puree, brown sugar, and four tablespoons of melted butter until the mixture is uniform. Stir in the buttermilk gently to combine all wet ingredients.
- Combine and Bake: Fold the wet mixture into the dry mixture, stirring until just combined to avoid overmixing which can make the bread tough. Carefully remove the skillet with the melted butter from the oven and pour the batter into the hot skillet to ensure a golden, crispy crust. Return the skillet to the oven and bake the cornbread for 25-30 minutes, or until it turns golden brown and a toothpick inserted in the center comes out clean.
- Finish and Serve: While the cornbread bakes, melt the remaining butter for the glaze. Mix the melted butter vigorously with honey and a pinch of fine sea salt until combined. As soon as the cornbread is done baking, brush the honey butter glaze evenly over the top. Serve warm for the best flavor and texture.
Notes
- Roasting the sweet potato before mashing enhances its natural sweetness and flavor.
- Using a cast iron skillet helps create a deliciously crispy crust on the cornbread.
- Be careful not to overmix the batter to keep the cornbread tender.
- The honey butter glaze adds a lovely sweet finish that complements the spices perfectly.
- You can substitute buttermilk with slightly soured milk if needed.