Sweet Potato Cornbread is a combination of two of my favorite fall foods: sweet potatoes and cornbread. Serve with your favorite chili or fried chicken! #sweetpotatocornbread #sweetcornbread www.savoryexperiments.com

Sweet Potato Cornbread

Course: Appetizer, Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 8
Author: Jessica Formicola
Sweet Potato Cornbread is a sweet combination of two of my favorite fall foods: sweet potatoes and cornbread. It also uses my love of cooking in cast iron, so really, Sweet Potato Cornbread is the perfect recipe.
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Ingredients

  • 2 cups cornmeal
  • 1 cup flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon pumpkin pie spice optional
  • 4 eggs room temperture
  • 1 cup sweet potatoes mashed, approximately 2 medium potatoes
  • 1/2 cup plain yogurt
  • 1 cup buttermilk
  • 4 tablespoons butter melted
  • 1/4 cup dark brown sugar
  • 1/4 cup honey
  • Honey Cinnamon Butter

Instructions

  1. Preheat oven to 375 degrees. Lightly grease a large cast iron skillet (butter or vegetable oil).
  2. Whisk together cornmeal, flour, baking powder, baking soda, salt and pumpkin pie spice (optional). Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment or large mixing bowl, beat eggs. Add sweet potatoes, yogurt, buttermilk, dark brown sugar, butter and honey. Mix until combined. Do not over mix.
  4. Add dry ingredients and mix until all batter is wet. Do not over mix, this will result in tough cornbread.
  5. Pour batter into prepared cast iron skillet. Bake for 30-35 minutes. Test using the toothpick test. Serve with Cinnamon Honey Butter.