Southern Sweet Potato Cornbread (Cast Iron)

If you’re craving a comforting, hearty dish that’s bursting with southern charm, look no further than this Southern Sweet Potato Cornbread (Cast Iron). It’s the kind of cornbread that feels like a warm hug — moist, slightly sweet, with a lovely golden crust achieved by baking it in a cast iron skillet. The natural sweetness of the sweet potatoes pairs beautifully with the cornmeal’s earthy flavor, making every bite a memorable experience. Whether you’re serving it alongside a holiday feast or enjoying it as a snack, this recipe will quickly become a beloved staple in your home kitchen.

this Recipe

Ingredients You’ll Need

This Southern Sweet Potato Cornbread (Cast Iron) only calls for simple, wholesome ingredients that work together to create a dish bursting with flavor and perfect texture. Each ingredient plays a key role, from the creamy sweet potatoes adding moisture, to the cornmeal giving that classic cornbread crumb and texture.

• Sweet Potatoes: Using unpeeled sweet potatoes ensures they cook evenly and retain moisture for a tender crumb.
• Milk: Adds richness and helps bring all the ingredients together smoothly.
• Melted Unsalted Butter: Provides a deep, buttery flavor and ensures a lovely crust when baked in the cast iron skillet.
• Eggs: Give the batter structure and a light, fluffy texture.
• Cornmeal: The heart of traditional cornbread, offering that signature grainy texture and subtle sweetness.
• All Purpose Flour: Helps balance the cornmeal and provides structure without making the bread too dense.
• Brown Sugar: Adds a touch of sweetness that complements the earthy sweet potatoes perfectly.
• Baking Powder: Essential for leavening to help the cornbread rise beautifully.
• Baking Soda: Reacts with the acidity in the sweet potatoes for added lift and tenderness.
• Kosher Salt: Enhances all the flavors and balances the sweetness.

How to Make Southern Sweet Potato Cornbread (Cast Iron)

Step 1: Prepare the Sweet Potatoes

Start by adjusting your oven rack to the middle position and preheating to 425 degrees Fahrenheit. Prick the sweet potatoes all over with a fork to allow steam to escape. Then, microwave them on a plate until they’re very soft and surfaces glisten with moisture, about 10 to 15 minutes, flipping every 5 minutes for even cooking. Once soft, slice them in half to release steam and let them cool enough to handle. Scoop out the sweet, tender flesh into a bowl and mash with a fork until smooth — discarding the skins.

Step 2: Mix the Wet Ingredients

Whisk the mashed sweet potato flesh with milk, 8 tablespoons of melted butter, and eggs until the mixture is smooth and well combined. This wet base will make your cornbread incredibly moist and flavorful.

Step 3: Combine Dry Ingredients

In a large separate bowl, whisk together cornmeal, all purpose flour, brown sugar, baking powder, baking soda, and kosher salt. This dry mixture is the foundation for your Southern Sweet Potato Cornbread (Cast Iron), delivering structure, sweetness, and that classic cornmeal texture.

Step 4: Fold Wet and Dry Ingredients Together

Gently fold the sweet potato mixture into the cornmeal mixture using a rubber spatula. Be careful not to overmix; just combine until the batter is uniform. This gentle folding helps maintain the bread’s light texture.

Step 5: Cook in Cast Iron Skillet

Melt the remaining tablespoon of butter into a 10-inch cast iron skillet over medium heat, coating the bottom evenly. Pour the batter into the skillet and spread it into an even layer. Transfer the skillet to your preheated oven and bake for 25 to 30 minutes, or until the cornbread turns golden brown on top and a toothpick inserted in the center comes out clean. This step creates that irresistible caramelized crust only a cast iron skillet can achieve.

Step 6: Cool and Serve

Once done, transfer the skillet to a wire rack and let the cornbread cool for about one hour. After cooling, slide the cornbread onto a cutting board and cut into wedges. Serve it warm with honey butter or a tangy pickled jalapeno jam for a delightful flavor contrast.

How to Serve Southern Sweet Potato Cornbread (Cast Iron)

Garnishes

Adding a pat of honey butter right on top while the cornbread is still warm takes it to a whole new level. The butter melts into every crumb, mingling with the sweet potato’s subtle sweetness. For a spicy kick, a dollop of pickled jalapeno jam offers a lively contrast that wakes up your palate.

Side Dishes

This Southern Sweet Potato Cornbread (Cast Iron) pairs beautifully with classic Southern sides like collard greens, black-eyed peas, or a hearty bowl of chili. It’s also perfect alongside slow-cooked barbecue or fried chicken, soaking up those rich, savory sauces with ease.

Creative Ways to Present

Try serving this cornbread alongside a chilled bowl of fresh tomato salsa or layered in a casserole topped with cheese and baked to bubbly perfection. You can even crumble it over salads or soups for extra texture and flavor. Its versatility makes it a fantastic dish to experiment with beyond traditional tables.

Make Ahead and Storage

Storing Leftovers

If you have leftover Southern Sweet Potato Cornbread (Cast Iron), keep it tightly wrapped in plastic or stored in an airtight container at room temperature for up to 2 days. This keeps it moist and ready for your next craving.

Freezing

This cornbread freezes wonderfully. Wrap individual wedges in plastic wrap, then place them in a freezer-safe bag or container. Frozen cornbread will keep well for up to 2 months without losing flavor or texture.

Reheating

To reheat, unwrap the cornbread and warm it in a preheated 350-degree oven for about 10 minutes, or microwave individual pieces for 20 to 30 seconds. Reheating restores that freshly baked warmth and texture, just like the day you made it.

FAQs

Can I bake this cornbread without a cast iron skillet?

Absolutely! While a cast iron skillet gives the best crust and even heat, you can use a regular baking pan. Just make sure to grease it well and watch the baking time, as the texture might be slightly different.

Do I have to microwave the sweet potatoes?

You don’t have to. You can bake the sweet potatoes in the oven at 400 degrees Fahrenheit for about 45 to 60 minutes until tender. Microwaving is just a faster alternative that works perfectly for this recipe.

Is this cornbread sweet or savory?

It leans toward the sweet side thanks to the natural sweetness of sweet potatoes and a bit of brown sugar. However, it carries enough salt and buttery flavor to balance it, making it versatile for both sweet and savory pairings.

Can I make this gluten-free?

Yes! Substitute the all purpose flour with a gluten-free flour blend, keeping measurements the same. The cornmeal and sweet potatoes do most of the heavy lifting in texture, so your cornbread will still turn out delicious.

What’s the best way to serve leftover cornbread?

Leftover cornbread is fantastic toasted with butter or crumbled over chili or soups for added texture. You can even use it to make cornbread stuffing or savory breakfast casseroles.

Final Thoughts

There’s something truly special about making Southern Sweet Potato Cornbread (Cast Iron) from scratch — its warm aroma filling your kitchen and the rich, comforting taste melting in your mouth. This recipe is a celebration of simple ingredients coming together to create an extraordinary dish, perfect for sharing with family and friends. I hope you give this a try soon and enjoy every golden, tender bite as much as I do.

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