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Two slices of cornbread on a plate next to a small glass bowl of red jam and a cast-iron skillet containing the rest of the cornbread.
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Sweet Potato Buttermilk Skillet Cornbread

Tender sweet potato cornbread with buttermilk, warm cinnamon, and a buttery skillet crust, with an optional honey-butter finish.
Prep Time15 minutes
Cook Time30 minutes
Resting Time10 minutes
Total Time55 minutes
Course: Side Dish
Cuisine: American, Southern
Keyword: sweet potato cornbread
Servings: 8 wedges
Author: AB

Equipment

  • Cast Iron Skillet
  • Mixing bowls
  • Whisk
  • Spatula
  • Oven mitts

Ingredients

Cornbread

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/3 cup packed light brown sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg optional
  • 2 large eggs
  • 1 cup cooked, mashed sweet potato cooled; about 1 large sweet potato
  • 3/4 cup buttermilk at room temperature; plus 1–2 tablespoons more only if the batter is unusually stiff
  • 1/3 cup unsalted butter melted and slightly cooled
  • 1 teaspoon vanilla extract

For the Skillet

  • 2 tablespoons unsalted butter

Optional Honey-Butter Finish

  • 2 tablespoons unsalted butter softened
  • 1 tablespoon honey

Instructions

  • If starting with a raw sweet potato, roast it whole at 400°F until very soft, about 45–60 minutes. Scoop out the flesh, mash until smooth, and measure 1 cup. Let cool before mixing. This can be done ahead. The card's 55-minute time begins with cooked, cooled sweet potato; add roasting and cooling time when starting raw.
  • Set the oven to 400°F. Place the empty cast-iron skillet inside while the oven preheats.
  • Whisk together the cornmeal, flour, brown sugar, baking powder, salt, cinnamon, and optional nutmeg.
  • In a separate bowl, whisk the eggs, mashed sweet potato, buttermilk, melted butter, and vanilla until combined.
  • Fold the wet ingredients into the dry ingredients just until no dry flour remains. The batter should be thick but scoopable. If unusually stiff, fold in another 1–2 tablespoons of buttermilk.
  • Carefully remove the hot skillet using oven mitts. Add the 2 tablespoons of skillet butter and swirl to coat the bottom and sides. Immediately pour in the batter and gently spread it evenly. The handle stays hot.
  • Bake for 25–30 minutes, until the center springs back lightly and a toothpick inserted into the middle comes out with a few moist crumbs, but no wet batter.
  • Let cool in the skillet for 10 minutes before slicing. Cut into 8 wedges for the serving and nutrition estimate.
  • Mix 2 tablespoons softened butter with 1 tablespoon honey and brush over the warm cornbread.

Notes

  • Use plain, smooth mashed sweet potato and let it cool before adding the eggs.
  • Fold only until the dry flour disappears to keep the crumb tender.
  • Keep the batter thick but scoopable; add the extra buttermilk only if needed.
Estimated nutrition is for one of 8 equal wedges, using low-fat buttermilk, table salt, and all of the skillet butter. Optional nutmeg, extra buttermilk, and honey butter are excluded. Brands and portion sizes change the estimate.
Prep and total times are estimates beginning with cooked, cooled sweet potato. Starting with a raw sweet potato adds 45–60 minutes of roasting plus cooling time.

Nutrition

Calories: 315kcal | Carbohydrates: 44.5g | Protein: 6.1g | Fat: 12.5g | Saturated Fat: 7.3g | Cholesterol: 82mg | Sodium: 413mg | Fiber: 2.3g | Sugar: 13g