Best Sweet Potato Cornbread
Golden, moist sweet potato cornbread with crisp edges — baked in a screaming-hot cast-iron skillet.
Ingredients
- Dry:
- 1 cup cornmeal
- 1 cup 130 g all-purpose flour
- 1 tbsp baking powder · ½ tsp baking soda · 1 tsp salt
- Wet:
- 1 cup mashed sweet potato
- 1 cup buttermilk
- ⅓ cup honey
- ¼ cup melted butter
- 2 eggs
- Skillet:
- 2 tbsp butter or bacon fat
Instructions
- Preheat oven + 10-inch cast-iron with 2 tbsp butter to 425 °F.
- Whisk dry ingredients.
- Mix wet ingredients.
- Stir wet into dry just until combined.
- Pour into sizzling skillet — batter will hiss.
- Bake 20–25 min until deep golden. Optional broil 1–2 min.
- Rest 10 min → cut wedges → devour warm.
Notes
- Hot skillet + butter = legendary crust
- Do NOT overmix — lumps are good
- Freezes beautifully for 3 months
- Jalapeño-cheddar variation = elite
- Day-old → best cornbread stuffing ever