Skillet Sweet Potato Cornbread

Skillet Sweet Potato Cornbread

Skillet Sweet Potato Cornbread

Skillet Sweet Potato Cornbread

I’ve had my eye on this skillet sweet potato cornbread recipe for a while now.  The novelty of baking with my cast iron skillet has yet to wear off and I’m still looking for anything to bake with it.  Eventually, I will move on to cooking more with it.  So far I’ve made chicken strips for Miles with fabulous results.

But back to cornbread.  I was very curious about adding sweet potato to corn.  I wasn’t sure if it would taste more like sweet potato, or corn.  Would it be too sweet and spicy taking away from what I love about cornbread?  It was time to bake and find out.  I found that one medium sized sweet potato perfectly produced one level sized cup mashed.  I also debated over whether to use dark or light brown sugar.  My gut said dark, but I was out, so I went with light and I think it still worked well.  The honey I used was a standard honey, but I did have a buckwheat honey in my cupboard and I’m thinking about trying it out in this recipe next time.

As you can tell, I really liked this corn bread.  It was just as moist as traditional cornbread, but the addition of the sweet potato provided a light and delicate flavor.  And it wasn’t too sweet!  I was a little nervous of it tasting like Jiffy (which I love, but, was looking for something slightly earthier). I think this cornbread would be great with chili, something I haven’t made in a very long time, so now I have an excuse!

Skillet Sweet Potato Corn Bread

  • 2 cups stone ground cornmeal
  • 1 cup all-purpose flour
  • ¼ cup light brown sugar ((dark is fine too if you prefer))
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ¼ teaspoon freshly grated nutmeg
  • 1 cup mashed sweet potato
  • 4 eggs (, room temperature)
  • 1 ½ cups buttermilk
  • ¼ cup honey
  • 8 tablespoons (1 stick) butter, melted
  • Special equipment: 9 or 10 in cast iron skillet ((or an 8×8 square baking pan))
  1. Do ahead: Wrap sweet potato in heavy foil and roast about 1hours at 425°F in the oven. Once it can easily be pierced with fork, it’s done. Carefully unwrap (it’s hot!) and let cool enough to handle. Mash sweet potato. Measure out 1 cup for use in this recipe.
  2. Preheat the oven to 375° F.
  3. In a large bowl, whisk together the cornmeal, flour, brown sugar, baking powder, baking soda, salt and nutmeg.
  4. In a separate, medium bowl, whisk together the mashed sweet potato, eggs, buttermilk, honey and butter. Add the wet ingredients to the dry ingredients, and stir until just combined.
  5. Pour the batter into a cast-iron skillet; use a spatula to smooth to an even layer if needed. Place in the oven and bake until golden brown and a toothpick inserted in the center comes out clean, about 35 minutes. Serve the cornbread in the skillet.

Adapted from the cooking channel

One Comment Add yours

  1. Gorbd B. says:

    Yummy tried it tonight. Next time kick it up a notch with some hot sauce

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