Sweet Potato Buttermilk Cornbread
Experience the ultimate Southern comfort with this Sweet Potato Buttermilk Cornbread, a rustic yet refined twist on a classic favorite. Featuring the natural sweetness and creamy texture of roasted sweet potato, this moist cornbread is perfectly balanced with tangy buttermilk, a hint of cinnamon, and a touch of honey for subtle warmth and complexity. Baked in a sizzling hot cast-iron skillet, its golden, crispy edges pair beautifully with the soft, tender crumb. Ready in under an hour, this versatile cornbread is perfect for cozy family dinners, holiday spreads, or as a companion to your favorite soups and stews. Serve it warm, slathered with butter or drizzled with extra honey for a truly irresistible treat!
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Recipe Information
Ingredients
- 1 medium sweet potato
- 6 tablespoons unsalted butter
- 1 cup buttermilk
- 2 large eggs
- 3 tablespoons honey
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 teaspoon ground cinnamon
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Pierce the sweet potato several times with a fork and place it on the prepared baking sheet. Roast for 45-50 minutes, or until tender. Let it cool slightly, then remove the skin and mash the flesh until smooth. Set aside 1 cup of mashed sweet potato.
Reduce the oven temperature to 375°F (190°C). Grease a 9-inch cast-iron skillet or baking dish with 1 tablespoon of the butter, and place it in the oven to preheat while you prepare the batter.
In a small saucepan, melt the remaining 5 tablespoons of butter over low heat. Let it cool slightly.
In a large mixing bowl, whisk together the buttermilk, eggs, honey, and melted butter. Stir in the 1 cup of mashed sweet potato until fully incorporated.
In another bowl, combine the flour, cornmeal, baking powder, baking soda, salt, and cinnamon. Gradually fold the dry ingredients into the sweet potato mixture, being careful not to overmix. The batter should be thick but pourable.
Carefully remove the hot skillet or baking dish from the oven and pour the batter into it, smoothing the top with a spatula.
Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Let the cornbread cool for at least 10 minutes before slicing. Serve warm with butter, honey, or your favorite topping.
Nutrition Facts
Calories |
2423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.6 g | 134% | |
| Saturated Fat | 52.3 g | 262% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 589 mg | 196% | |
| Sodium | 2929 mg | 127% | |
| Total Carbohydrate | 341.2 g | 124% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 72.1 g | ||
| Protein | 49.1 g | 98% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 425 mg | 33% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1221 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
