This sweet potato cornbread may upend all your notions about what cornbread ought to be. It’s easy, stealthily healthy, and turning heads and drawing raves wherever it’s made.
What's the difference between Northern and Southern Cornbread?
This particular cornbread recipe is neither a Northern or a true Southern recipe but it happens to straddle both. We know, we know—the only true cornbread is the one passed down through your family. But in very generalized terms, Northern cornbread is generally sweeter and more cake-like. A Southern-style cornbread isn’t sweet at all (some say there should be absolutely no sugar in the batter) and has a denser, more crumbly texture.
Sweet Potato Cornbread
- Quick Glance
- 15 M
- 50 M
- Serves 8 to 12
Preheat the oven to 425°F (218°C). Slide a 10-inch cast-iron skillet in the oven to warm for 5 minutes.
Meanwhile, in a large bowl, stir together the cornmeal mix, sugar, and pumpkin pie spice, if using. Using a spoon, make a well in the center of the mixture.
In a separate bowl, whisk together the eggs, mashed sweet potatoes, sour cream, and butter. Add the sweet potato mixture to the cornmeal mixture, stirring just until moistened. Carefully butter the hot skillet or slick it with oil, tilting the skillet to coat the sides, and then spoon the batter into it.
Bake the cornbread for 20 to 35 minutes, or until golden brown and a toothpick or tester inserted in the center comes out clean or darn near almost clean with no crumbs clinging to it.
Serve warm or at room temperature, slicing the cornbread into wedges or squares. (You can bake the cornbread early in the day and either serve it at room temperature or loosely cover it with aluminum foil and slide the skillet back in the oven until it’s warmed through.) Originally published November 6, 2013.
Recipe Testers' Reviews
I love this sweet potato cornbread recipe! It came to my rescue after the first truly cold day of the season in NYC. Hungry for something substantial and comforting, I made this sweet potato cornbread to serve alongside some hearty chili. The result was a soft, luscious, rich cornbread with a slightly crunchy crust. It has a tinge of sweetness and would be divine with butter and honey. But it’s also the perfect backdrop for savory dishes like chili.
Something I really appreciated about this recipe was the unfussiness of it all. The ingredients were straightforward, and the prep—with the exception of the sweet potato, which could be done in advance—took less than 10 minutes. I only had to wash a couple of mixing bowls and a spatula. Any recipe that requires so few pieces of equipment is adored by me given my dishwasher-less kitchen.
The batter fit perfectly in my 10-inch cast iron skillet—even if you think it’s going to overflow, it won’t. I don’t know about you, but I’ve been oft-disappointed by cornbread recipes. Usually, the result is too grainy and dry, only to be remedied by lots of butter. I’m convinced that sweet potato is the panacea for all dull cornbread recipes. This recipe is truly lovely on its own.
This sweet potato cornbread was a winner! We liked it for two reasons: good flavor and texture. It had just the right amount of sweetness from the sweet potatoes, and though the subtle aroma of the pumpkin pie spice was wonderful, it still tasted like the familiar cornbread. The texture wasn't too cakey or too dry. Even at room temperature, it wasn’t crumbly at all and cut very clean and neatly.
I cut my sweet potatoes in half lengthwise and steam-baked them for 1 hour. In fact, I cooked as many as I could fit in the oven and mashed them all so that I can freeze some for next time or for an impromptu sweet potato pie. When making my own self-rising white cornmeal, I used yellow cornmeal (that’s what I had in the pantry).
It looked absolutely gorgeous in the cast-iron skillet after 35 minutes of baking. A wonderful accompaniment to Senate Bean Soup or a Moroccan Lentil Soup.