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Southern Sweet Potato Cornbread (Cast Iron)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 128 reviews
  • Author: Elina
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 8 servings 1x
  • Category: Side Dish
  • Method: Baking
  • Cuisine: Southern
  • Diet: Vegetarian

Description

This Southern Sweet Potato Cornbread combines the natural sweetness of tender mashed sweet potatoes with the hearty texture of classic cornbread. Baked in a cast iron skillet for a crisp golden crust and soft crumb, this comforting side is perfect for holiday meals or everyday dinners, served warm with honey butter or pickled jalapeño jam for an extra touch of flavor.

Ingredients

Scale

Sweet Potato Mixture

  • 1.5 lb Sweet Potatoes, unpeeled
  • 1/2 cup Milk
  • 8 tbsp Melted Unsalted Butter, divided (7 tbsp plus 1 tbsp)
  • 4 Eggs

Dry Ingredients

  • 1.5 cups Cornmeal
  • 1/2 cup All Purpose Flour
  • 1/4 cup Brown Sugar
  • 1 tbsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1.5 tsp Kosher Salt

Instructions

  1. Prepare the Oven and Sweet Potatoes: Adjust the oven rack to the middle position and preheat the oven to 425°F (220°C). Prick the sweet potatoes all over with a fork to allow steam to escape during cooking.
  2. Cook the Sweet Potatoes: Place the sweet potatoes on a microwave-safe plate and microwave on high, flipping every 5 minutes until very soft and their surfaces are slightly moist, about 10-15 minutes total. Then slice them in half to release steam and allow to cool until safe to handle.
  3. Mash Sweet Potatoes: Scoop out the flesh from the cooled sweet potatoes into a bowl discarding the skins. Mash the sweet potato flesh until smooth using a fork.
  4. Mix Wet Ingredients: Whisk the milk, 7 tablespoons of melted butter, and eggs into the mashed sweet potatoes until fully combined.
  5. Mix Dry Ingredients: In a separate large bowl, whisk together the cornmeal, all-purpose flour, brown sugar, baking powder, baking soda, and kosher salt evenly.
  6. Combine Batter: Gently fold the potato mixture into the dry ingredients using a rubber spatula until just combined, taking care not to overmix to maintain a tender crumb.
  7. Preheat Skillet and Bake: Melt the remaining 1 tablespoon of butter in a 10-inch cast iron skillet over medium heat. Pour the batter into the hot skillet and spread it into an even layer. Transfer the skillet to the preheated oven and bake until the cornbread is golden brown and a toothpick inserted in the center comes out clean, about 25-30 minutes.
  8. Cool and Serve: Remove the skillet from the oven and place it on a wire rack to cool for 1 hour. Once cooled, slide the cornbread onto a cutting board, cut into wedges, and serve warm. Ideal accompaniments include honey butter or pickled jalapeño jam for a sweet and tangy contrast.

Notes

  • Microwaving sweet potatoes speeds up cooking time while keeping the flesh moist and tender.
  • Using a cast iron skillet helps create a crisp crust while baking evenly.
  • Do not overmix the batter to keep the cornbread light and fluffy.
  • Allow the cornbread to cool for an hour to set the crumb before slicing.
  • Serve with honey butter for sweetness or pickled jalapeño jam for a spicy kick.

Find it online: https://recipes.mbeams.com/southern-sweet-potato-cornbread-cast-iron/