Sweet Potato Cornbread – Classic cornbread is given a fall enhancement with the addition of pumpkin spice and sweet potato.
November is here and I’m moving on from pumpkin and straight into sweet potatoes. The first two recipes this month feature sweet potatoes and probably in ways that you haven’t had them before.
The first recipe is for this Sweet Potato Cornbread. I just love the moisture that sweet potatoes give to breads. A few years ago, I first tried them in Sweet Potato Biscuits and they were so incredible. Now, I’m doing the same with cornbread. But this time, I’m also using a little pumpkin spice to bring out more flavor from the sweet potato. That, plus the honey drizzled over the top makes this cornbread the best combination of sweet and salty. You just have to have it on your Thanksgiving table this month.
Cooked sweet potato
This cornbread is made with cooked sweet potato, NOT mashed sweet potatoes. The best way to cooked the sweet potato is to bake it. I just “bake” in the microwave to make the process quicker, but you can definitely do it in the oven if you prefer.
I don’t suggest boiling the potatoes because that will add lots of extra water to the potatoes and mess with the wetness of the batter.
Making the batter
Once the sweet potato is cooked, it’s added to a stand mixer with a paddle attachment. Turn the mixer on to mash up the potato. The rest of the wet ingredients are added and mixed together until smooth. The dry ingredients are whisked together in another bowl until combined and then poured into the wet ingredients. Mix on low just until combined.
Baking the cornbread
The batter is added to a buttered cast iron skillet and spread into one even layer. It’s baked until the center is ready and the top is golden brown. This will take about 30 minutes. it’s best to use a toothpick to center if the center of the cornbread is done.
Once done, the cornbread is removed from the oven and then covered in honey. The cornbread will soak up most of the honey but some will remain on top to give the cornbread a beautiful sheen.
Tips & Tricks
- I used a 9-inch skillet for this cornbread and it was just the right size. 10-inch or larger could also work but anything smaller would be too small.
- Do not used mashed sweet potatoes for this cornbread. You want plain, cooked sweet potato without any added milk or butter. If you do, you’ll mess up the chemistry of the cornbread and it could end up too wet.
- It’s very important to drizzle on the honey when the cornbread is fresh out of the oven. The hot cornbread will cause the honey to melt and make it easier to spread into one even layer. Also, the warm cornbread will soak up the honey much better than a cold cornbread.
- If you want strong sweet potato flavor, puree the sweet potato and measure one cup. If you want small chunks of sweet potato, simply mash the cooked sweet potato and then measure 1 cup.
Sweet Potato Cornbread
- 2 cups medium cornmeal
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon pumpkin pie spice (or cinnamon)
- 1 cup cooked sweet potato see note
- 1 cup whole milk
- ½ cup sour cream
- 4 large eggs
- ½ cup butter unsalted, melted
- 2 tablespoons honey
- Preheat oven to 375 degrees. Grease all sides of a large cast-iron skillet. Set aside.
- In a medium bowl, whisk together cornmeal, flour, baking powder, baking soda, pumpkin spice, salt, and sugars. Set aside.
- In the bowl of a stand mixer, add cooked sweet potato to bowl and mash together (if not already mashed or pureed). Add milk and sour cream and mix together. Add eggs one at a time, mixing after each other. Scrape down the sides of the bowl. With the mixer on low, slowly pour in the melted butter. Turn off mixer and add all the dry ingredients. Turn mixer on low and mix just until combined.
- Pour batter into prepared skillet. Smooth the top into an even layer. Place in preheated oven and bake until batter is no longer wet and a toothpick comes out clean when inserted in the center – about 30 minutes.
- Remove baked cornbread from oven. Drizzle honey over the top of the hot cornbread and spread into one layer with an offset spatula. Let cool for about 15 minutes before cutting and serving.