Potato Cornbread, Sweet Style

In this Sweet Potato Cornbread recipe, from-scratch sweet potato purée and honey combined with more old-style cornbread ingredients give this notable cornbread earthy sweetness and flavor! Yields 12+ servings (depending on how you cut it).

It’s officially been fall for a few weeks and I’ve made chili a few times already. The moment the temperature drops, I immediately crave comforting comfort food, like soup, stews or chili. And what goes dependable with chili? Cornbread. But not only any cornbread recipe.

A skillet sweet potato cornbread.

Kitchen-made sweet potato purée is combined with honey and more old-style cornbread ingredients and baked in a large cast iron skillet. The sweet potato gives it an earthy flavor that’s subtle yet savory. Not to mention the aroma of this baking in the oven is certainly notable. And once baked it yields thick slices simply begging to be buttered or broken up into chili.

Whether you slice into wedges or cut into squares, this dish makes a lot and is reliable for serving a crowd.

To cook this Sweet Potato Cornbread Gather:

• sweet potato puree – Adds subtle sweet earthy flavor.
• eggs – These bind all of the ingredients together to create structure and texture of the cornbread.
• buttermilk – Adds richness and flavor and keeps the cornbread moist.
• honey – Lends sweetness and flavor.
• yellow cornmeal – Use finely ground yellow cornmeal for this method.
• unbleached all-purpose flour – Is needed so the texture of the cornbread and isn’t too crumbly.
• baking powder – Create lightness in the batter, which makes the cornbread rise and gives them a fluffy crumb. Read labels and avoid baking powder with aluminum.
• fine salt – Enhances the flavor of the cornbread. Use sea salt or pink himalayan.
• baking soda – Creates a gas while baking which helps the cornbread rise.
• unsalted butter – Lends richness and flavor.

In a large bowl measure and add 1 cup sweet potato puree, 4 large eggs, 1-1/2 cups buttermilk and 1/2 cup honey.

Whisk well until thoroughly combined and set aside.

In your food processor, fitted with the blade attachment, measure and add 2 cups yellow cornmeal, 1 cup unbleached all purpose flour, 1 tablespoon baking powder, 1-1/2 teaspoons kosher salt and 1/2 teaspoon baking soda.

Secure the lid and pulse until combined.

Throw 1 stick of ice cold unsalted butter. Before starting this method, I cut into pieces and pop into the freezer for 20 minutes or so.

Process again until it resembles coarse meal.

Transfer the cornmeal/butter mixture to a large bowl (preferably with a spout) and then pour in the sweet potato mixture.

Using a rubber spatula, stir the two together until thoroughly combined.

Some lumps are okay, they’re probably butter.

Melt 3 tablespoons of butter a 14-inch cast iron skillet then set it aside.

Pour the batter into the prepared skillet and bake on the middle rack of your preheated oven for 30 minutes. I rotated the pan half way through.

Use oven mitts to remove the cornbread from the oven. Allow it to cool for about 10 minutes.

Slice into wedges or squares!

It’s almost too pretty to cut into. However, the satisfying smell of sweet potato and cornmeal along with the thought of slathering it with salted butter made it straightforward. Everyone at the table, loved this fun twist on a old-school and will be served a lot in my house for sure!

What To Serve With Cornbread?

• chili
• stew
• pulled pork
• jambalaya
• oven fried chicken
• meatloaf
• pork chops with gravy
• salted butter and honey

Enjoy! And if you give this Sweet Potato Cornbread recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

adpated from the seegirlcook blog (2011)