Sweet Potato Cornbread
A golden, tender, sweet potato cornbread with a cozy hint of cinnamon and honey, baked in a hot skillet for crisp edges and soft, moist slices. Perfect as a comforting side or cozy snack.
Equipment
- 10-inch cast-iron skillet or 9-inch square baking dish
- Large mixing bowl
- Medium whisk
- Spatula or wooden spoon
- Measuring cups and spoons
- Oven mitts
Ingredients
- 1 cup mashed sweet potato about 1 large, cooked and cooled
- 1 cup whole milk
- ½ cup unsalted butter melted
- 2 large eggs
- ¼ cup honey
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
Optional:
- ¼ cup toasted pecans chopped
- 2 tablespoons finely diced jalapeño
Instructions
- Preheat oven to 400°F and place your skillet inside to heat.
- In a large bowl, whisk together sweet potato, milk, butter, eggs, and honey until smooth.
- Add cornmeal, flour, baking powder, baking soda, salt, and cinnamon. Stir just until combined—don’t overmix.
- Fold in optional pecans or jalapeños, if using.
- Carefully remove skillet from oven, swirl with butter, and pour in batter. Smooth the top.
- Bake for 22–25 minutes, or until the center is set and the top is deep golden.
- Let cool for 10 minutes before slicing and serving warm.
Video
Notes
Make sure your sweet potato mash is smooth and fully cooled before mixing—it blends better and keeps the texture just right.