Southern Sweet Potato Cornbread Recipe

Course: Bread

Cuisine: American, Soul Food

Diet: Vegetarian

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: servings

Calories: 185kcal

Author: Jazzmine Woodard

Southern style honey cornbread with roasted sweet potato and cozy warming spices perfect for fall

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Equipment

Ingredients

For the Sweet Potato Cornbread

6 tablespoons unsalted butter divided with four tablespoon melted
1 cup cornmeal
1 cup flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
2 eggs
2 cups sweet potato puree from about one large sweet potato, roasted and mashed
⅓ cup brown sugar
1 cup buttermilk

For the Honey Butter Glaze

¼ cup unsalted butter melted
3 tablespoons honey
1 pinch fine sea salt

Instructions

Prepare the Tools: Preheat oven to 400 degrees F. Place two tablespoons butter in cast iron skillet and place pan in oven to melt.
6 tablespoons unsalted butter
Make the Batter: Whisk together cornmeal, flour, baking powder, baking soda, sea salt, cinnamon, ginger, and nutmeg. Set aside.
1 cup flour, 1 cup cornmeal, 1 tablespoon baking powder, 1 teaspoon baking soda, 1 teaspoon fine sea salt, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground ginger
In another bowl, beat eggs then mix in sweet potato puree, brown sugar, and melted butter until uniform. Stir in buttermilk.
2 eggs, 2 cups sweet potato puree, ⅓ cup brown sugar, 1 cup buttermilk
Bake the Cornbread: Fold wet mixture into dry mixture and stir until just combined. Carefully pour batter into skillet with melted butter (this helps create crispy edges!) then place skillet back in oven to bake for 25-30 minutes or until golden brown and a toothpick inserted into the center of the cornbread comes out clean.
Finish and Serve: Meanwhile, melt butter for the glaze then mix vigorously with honey and salt. Brush honey butter mixture over top of baked cornbread before serving.
¼ cup unsalted butter, 3 tablespoons honey, 1 pinch fine sea salt

Notes

Preparation

To avoid tough cornbread, avoid over-mixing the batter. Stir it until just combined with no dry pockets of flour and cornmeal.

Make cornbread up to three days in advance as long as it is stored properly.

Storage

You can store this cornbread at room temperature for up to three days then refrigerated in an airtight container beyond that. It keeps for up to one week total.

To freeze, first cool the cornbread to room temperature then wrap it in plastic wrap and aluminum foil before placing in the freezer. You can either freeze it whole or in pieces. Either way, it will keep for up to four months in the freezer.

Nutrition