Sweet Potato Cornbread Recipe


2 cups cornmeal

1 cup all-purpose flour

1/4 cup brown sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon nutmeg

1 1/2 cups mashed sweet potatoes

4 eggs, room temperature

1 1/2 cups buttermilk

1/4 cup honey

8 tablespoons (1 stick) butter, melted


Preheat the oven to 375 degrees F.

In a large bowl, whisk together the cornmeal, flour, brown sugar, baking powder, baking soda, salt and nutmeg

In a separate, medium bowl, whisk together the mashed sweet potatoes, eggs, buttermilk, honey and butter. Add the wet ingredients to the dry ingredients, and stir until just combined.

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Mixture should be the same color. There should not be any dark spots of orange in the mixture.

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.

Feel free to drizzle with honey while hot before serving.

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