This Homemade Sweet Potato Cornbread is made using a classic recipe with buttermilk, roasted sweet potatoes and drizzled in either maple butter or cinnamon honey butter. This is a must for any spread including Sunday Dinners, holidays, and Thanksgiving.
1cupsweet potatoesCooked, mashed, and cooled. See notes.
Preheat oven to 400 degrees.
Pour 1/4 cup of the melted butter throughout the cast iron skillet pan. Reserve 1/4 cup of the butter for the cornbread mix. If you would like cornbread with a really crispy crust, place the skillet on the stove on medium heat while you mix the batter in the steps below. Adding the batter to a hot skillet will produce really crispy cornbread.
Add the self-rising cornmeal, salt, cinnamon, nutmeg, and sugar or sweetener to a mixing bowl. Stir to combine.
Next add in the eggs, remaining butter (1/4 cup), buttermilk, and sweet potatoes. Stir to combine. Be sure not to over mix the batter. Over-mixing will lead to large cracks in the crust and a lot of crumble. Only mix well enough to combine the ingredients.
Pour the mixture into the cast iron skillet, reserving about an inch from the top. If using a 10.25 inch cast iron, the batter will fit.
Bake for 20-25 minutes or until a toothpick can be inserted and return clean.
I like to cool the cornbread completely prior to slicing and let it cool for at least 20 minutes.
For a smooth batter, puree your sweet potatoes using a hand blender. I like to serve this cornbread with small chunks of sweet potatoes throughout, so I mash the sweet potatoes by hand instead. This will result in a thick batter that sometimes has bulges at the top of the crust. If you puree the sweet potatoes first, the batter will be more smooth.
You can substitute brown sugar or sweetener for regular sugar if you wish.
The taste of this cornbread isn't overly sweet. I love to serve it with Maple Butter or honey which adds sweet flavor. If you want really sweet cornbread, add additional sweetener or sugar.
You can make your own and substitute self-rising cornmeal by combining 2 cups of yellow cornmeal, 6 tablespoons of all-purpose flour, 3 teaspoons of baking powder, and 1 teaspoon of salt. You can read more about How to Make Self Rising Cornmeal here.
You can use any oil instead of butter if you wish.
To get a really crispy crust, be sure to add your batter to a piping hot, buttered skillet.
Every oven cooks at varying speeds. I often have to rotate the placement of foods in my oven halfway through the cooking process because the area facing the back of the oven cooks at a faster pace.
You can substitute/make your own buttermilk if you wish by combining milk and vinegar (or lemon). Get instructions on How to Make a Buttermilk Substitute here. Buttermilk is a soured product so will be more acidic than milk. This will react with any rising agent such as baking powder used in the recipe and give a better rise to the product.
Do not simply substitute milk alone in this recipe. Milk is used in baking recipes for thinning the batter. That's not what we want here. Milk does not lower the pH of the cornbread and is therefore very different from buttermilk.
Be sure not to over mix the batter when you combine the dry and wet ingredients. This is a common baking rule of thumb. Over-mixing will lead to large cracks in the crust and a lot of crumble. Only mix well enough to combine the ingredients. If your cornbread does not hold or falls apart, this is where you went wrong.
You can still use this recipe without a cast iron. You will likely need less than 1/4 cup of butter to oil your pan. Use your judgment. You can use an 8x8 baking dish/cake pan. You may have to adjust your cook time. Keep a watchful eye and test using a toothpick.
Cornbread is best served hot and fresh, but can be made up to 8 hours ahead of time.
Macros assume zero calorie monkfruit is used. Feel free to use the macros calculator of your choice to calculate accurate macros utilizing the branded ingredients you use in the recipe.