Sweet Potato Cornbread - Homemade cornbread just got better because it's jazzed up with mashed sweet potatoes, brown sugar, and pumpkin pie spice! Thanks to the natural moisture from sweet potatoes and the addition of buttermilk, it's so moist and flavorful! Whether you're looking for a fall-inspired comfort food recipe or a new Thanksgiving or Christmas side dish, this cornbread is EASY and will become a new family FAVORITE!
Prep Time15 minutesmins
Cook Time1 hourhr30 minutesmins
Total Time1 hourhr45 minutesmins
Course: Bread, Rolls, Muffins & Breakfast
Cuisine: American
Servings: 8
Calories: 421kcal
Author: Averie Sunshine
Ingredients
2cupyellow cornmeal*
1cupall purpose flour
⅓cuppacked brown sugar
1tablespoonbaking powder
1teaspoonbaking soda
1teaspoonsalt
½teaspoonpumpkin pie spiceoptional but recommended, omit if desire or add 1+ teaspoons to boost this flavor as desired
1 ½cupscookedpeeled, mashed sweet potatoes**
1 ½cupsbuttermilk***
3large eggs
½cupunsalted butterplus 1 to 2 tablespoons more to grease the skillet, plus optionally more for serving
Honeyoptional for serving
Instructions
Preheat oven to 400F. If you're using a 9-inch cast iron skillet such as Lodge or LeCrueset (recommended), place it in the oven now. If you're using another type of pan such as a 9x9-inch pan, 9-inch deep pie plate, or 1.5 to 2-quart baking or casserole dish, you don't have to put them in the oven. However, you do need to spray them very well with cooking spray and then set aside.
To a large mixing bowl, add the cornmeal, flour, brown sugar, baking powder, baking soda, salt, pumpkin pie spice if using, stir to combine, and then make a well in the center. Set bowl aside.
To the canister of a high speed blender, add the sweet potatoes, buttermilk, eggs, and blend on high speed for about 30 seconds to combine well.
Carefully. pour this wet mixture into the well you created in the dry cornmeal mixture and fold well to combine the dry and the wet ingredients; don't overmix.
Add the melted butter and stir to just combine; don't overmix. Set aside momentarily.
Remove the hot cast iron skillet from the oven, making sure to use a pot holder because it's very hot!
Add about 1 to 2 tablespoons additional butter to the skillet, and swirl it around the coat the bottom and sides of the pan. Use a pastry brush to brush it on the sides to make sure the sides are well-greased.
Pour the batter into the pan and bake for about 25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
Serve immediately, and if desired serve with honey/and or additional butter. Cornbread will keep airtight at room temp for up to 5 days. I have never frozen it but you can try to freeze it airtight for up to 3 months.
Notes
*Use regular yellow cornmeal. Don’t use self rising, and don’t use corn flour, corn starch, corn masa, or anything else for this recipe.**Wrap 2 large sweet potatoes tightly in foil, bake in a 425F oven for about 60 to 75 minutes, or until the sweet potatoes can be pierced very easily with a fork. Allow them to cool a bit so you can peel them. Then mash them with a fork or potato masher. Do it by hand for best results, not a mixer. You can store the mashed sweet potatoes airtight in the fridge for 2-3 days before using in the cornbread recipe. If you're making them in advance, make sure you set them on your counter at least 1-2 hours before you make the cornbread so they are completely at room temperature.***Refrigerated liquid buttermilk is my preference and Trader Joe's is the best value but any brand is fine. If you don't have it on hand, make your own by adding 1 1/2 cups of 2% or whole milk to a large measuring cup. Stir in 1 1/2 tablespoons of white vinegar. Let that mixture sit for 2 minutes before using in the cornbread batter.You can use powdered buttermilk. You’ll mix how many ever tablespoons the package calls for, with 1 cup of water, to yield 1 cup of buttermilk.