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Southern Sweet Potato Cornbread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 55 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 35-40 minutes
  • Yield: 18 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: Southern American
  • Diet: Vegetarian

Description

This Southern Sweet Potato Cornbread recipe combines the sweet, earthy flavor of roasted sweet potatoes with the classic texture of cornbread. Baked in a cast iron skillet with melted butter to ensure crispy edges, this moist and flavorful cornbread is enhanced with warm spices like cinnamon, ginger, and nutmeg, and finished with a sweet honey butter glaze. Perfect as a comforting side dish for any Southern-inspired meal.

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

  • 6 tablespoons unsalted butter (divided; four tablespoons melted)
  • 2 eggs
  • 2 cups sweet potato puree (from about one large sweet potato, roasted and mashed)
  • 1/3 cup brown sugar
  • 1 cup buttermilk
  • 3 tablespoons honey
  • 1 pinch fine sea salt (for glaze)

Instructions

  1. Prepare the Tools: Preheat your oven to 400°F (204°C). Place two tablespoons of butter in a cast iron skillet and put the skillet in the oven to melt the butter. This step is crucial for creating the signature crispy edges on the cornbread.
  2. Make the Dry Mix: In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, sea salt, cinnamon, ginger, and nutmeg until evenly combined. Set this mixture aside.
  3. Mix the Wet Ingredients: In another bowl, beat the eggs thoroughly. Add the sweet potato puree, brown sugar, and four tablespoons melted butter to the eggs and mix until uniform. Stir in the buttermilk to combine the wet ingredients fully.
  4. Combine Batter: Gently fold the wet mixture into the dry ingredients, stirring just until combined to avoid overmixing, which can make the bread tough. Pour the batter carefully into the preheated cast iron skillet with the melted butter.
  5. Bake the Cornbread: Return the skillet to the oven and bake for 25-30 minutes or until the cornbread is golden brown on top and a toothpick inserted into the center comes out clean.
  6. Prepare the Honey Butter Glaze: While the cornbread bakes, melt the remaining two tablespoons of butter. Mix the melted butter vigorously with the honey and a pinch of sea salt to create a glaze.
  7. Finish and Serve: Once the cornbread is done baking, brush the honey butter glaze generously over the top. Serve warm for the best flavor and texture experience.

Notes

  • Use a well-seasoned cast iron skillet for best results and crispy edges.
  • Roast the sweet potato until soft and mash thoroughly for a smooth puree.
  • Do not overmix the batter to keep the bread tender.
  • Honey butter glaze adds a delightful sweetness and moisture to the cornbread before serving.
  • Store leftovers wrapped at room temperature for up to 2 days or refrigerate for 4-5 days.

Find it online: https://slsrecipes.com/southern-sweet-potato-cornbread-recipe/