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Freshly baked sweet potato cornbread in cast iron skillet with honey drizzle and butter pat melting on top

Sweet Potato Cornbread Recipe

By Callie's Recipes
Discover this sweet potato cornbread recipe that transforms traditional cornbread into a moist, flavor-packed delight!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine Southern
Servings 6 (12 pieces)
Calories 225 kcal

Equipment

  • 10-inch cast iron skillet
  • Large mixing bowl
  • Medium mixing bowl
  • Hand mixer or stand mixer
  • Fine-mesh strainer

Ingredients
  

  • 2 medium sweet potatoes (about 1 cup mashed)
  • 1½ cups yellow cornmeal
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1½ cups buttermilk
  • ⅓ cup maple syrup
  • ¼ cup unsalted butter, melted
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat oven to 425°F (220°C).
  • Pierce sweet potatoes with a fork and microwave for 8-10 minutes until tender. Peel and mash until smooth.
  • In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
  • In another bowl, beat eggs, buttermilk, maple syrup, melted butter, and vanilla.
  • Fold mashed sweet potatoes into wet ingredients.
  • Combine wet and dry ingredients until just mixed.
  • Pour into preheated, greased cast iron skillet.
  • Bake for 30-35 minutes until golden brown.
  • Brush with honey while hot.

Notes

  • Store sweet potato cornbread in an airtight container for up to 3 days at room temperature.
  • Freeze for up to 3 months.
  • Reheat individual pieces in microwave for 20-30 seconds.
Keyword Vegetarian