Ingredients
- 1½ pounds sweet potatoes, unpeeled
- ½ cup buttermilk
- 9 tablespoons unsalted butter, melted
- 4 large eggs
- 1½ cups yellow cornmeal
- ½ cup all-purpose flour
- 3 tablespoons packed brown sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1½ teaspoons salt
Before You Begin
You can make this cornbread in a 10-inch cast-iron skillet or in an oven-safe nonstick skillet.
Light or dark brown sugar works equally well in this recipe.
The cornbread needs to cool for an hour before being removed from the pan.
Cook the Sweet Potatoes
Adjust the oven rack to the middle position and preheat the oven to 425°F. Prick the sweet potatoes all over with a fork.
Place them on a large plate and microwave until they are very soft and the surfaces become slightly wet, about 10 to 15 minutes, flipping them every 5 minutes.
Immediately slice the potatoes in half to release the steam.
Make the Batter
Once the potatoes are cool enough to handle, scoop the flesh into a bowl and mash until smooth (aim for about 1¾ cups).
Discard the skins. In a large bowl, whisk together the milk, melted butter, and eggs. In a separate large bowl, combine the cornmeal, flour, brown sugar, baking powder, baking soda, and salt.
Stir the sweet potato mixture into the cornmeal mixture until well combined.
Bake the Cornbread
Heat the remaining 1 tablespoon of butter in a 10-inch oven-safe nonstick skillet over medium-high heat until bubbling, about 3 minutes. Swirl the butter around to coat the bottom and sides.
Pour the batter into the hot skillet and smooth the top with a rubber spatula.
Bake until the cornbread is golden brown and a toothpick inserted in the center comes out clean, about 25 to 30 minutes.
Cool and Serve
Allow the cornbread to cool in the skillet on a wire rack for 1 hour.
Loosen the edges of the cornbread with a spatula, then slide it out onto a cutting board.
Cut into wedges and serve.
Sweet Potato Cornbread
Ingredients
- 1½ pounds sweet potatoes, unpeeled
- ½ cup buttermilk
- 9 tablespoons unsalted butter, melted
- 4 large eggs
- 1½ cups yellow cornmeal
- ½ cup all-purpose flour
- 3 tablespoons packed brown sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1½ teaspoons salt
Instructions
- Adjust oven rack to middle position and preheat to 425°F.
- Prick sweet potatoes with a fork, microwave until very soft, about 10-15 mins, flipping every 5 mins.
- Slice potatoes to release steam; scoop out flesh and mash until smooth.
- Discard skins.
- Whisk together milk, melted butter, and eggs in a large bowl.
- In another bowl, combine cornmeal, flour, brown sugar, baking powder, baking soda, and salt.
- Stir sweet potato mixture into cornmeal mixture until well combined.
- Heat 1 tbsp butter in a 10-inch oven-safe skillet over medium-high heat until bubbling, about 3 mins.
- Swirl to coat skillet.
- Pour batter into hot skillet, smooth top.
- Bake until golden brown and toothpick inserted comes out clean, 25-30 mins.
- Cool in skillet on wire rack for 1 hour.
- Loosen edges with spatula, slide onto cutting board.
- Cut into wedges and serve.