Sweet Potato Cornbread

This cast iron sweet potato cornbread is made with mashed sweet potato, brown sugar, and a hint of cinnamon. So moist and easy to make!

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 334kcal

Author Anne Clark

Equipment

Cast iron skillet (8-inch or No. 5)
large mixing bowl
Measuring cups and spoons
whisk

Ingredients

⅓ cup oil I use canola
2 cups self-rising yellow cornmeal mix
1 cup cooked, mashed sweet potato you'll need a large sweet potato (approximately 14 ounces)
1 cup whole milk
2 large eggs
½ cup light brown sugar When measuring brown sugar, pack it down in the measuring cup with the back of a spoon until full.
1 teaspoon cinnamon
1 teaspoon vanilla bean paste or vanilla extract
Butter and honey to serve with the cornbread, if desired, but highly recommended!

Instructions

Place the oil in a small (#5 or 8-inch) cast iron skillet. Put it in the oven and set the temperature to 450F.
Place the cornmeal mix, mashed sweet potato, milk, eggs, brown sugar, cinnamon, and vanilla bean paste in a bowl and blend with a whisk (don't overmix). Set aside.
When the oven has pre-heated, remove the hot skillet from the oven and carefully pour the hot oil into the batter. Carefully blend the oil into the batter then add the batter back to the skillet.
Return the skillet to the oven and bake for about 20 minutes (check on the cornbread after 15 minutes to make sure it's not getting too browned). The cornbread should be set and not jiggly in the center. It will continue to cook a bit more while it cools off.
Serve hot, individual cornbread slices topped with a pat of butter and a generous drizzle of honey on top!

Notes

Can be made in a 9-inch by 9-inch square pan.

To make muffins, fill muffin cups with batter and bake at 400F for 15 minutes.

Store cooked and cooled cornbread on the countertop for 1-2 days as long as it is covered with foil or plastic wrap. To store it for longer than that, you can put it in the fridge but it might dry out a little. Just wrap a slice in a damp paper towel, then heat in the microwave for about 10-15 seconds.

How to Boil the Sweet Potato

Peel the sweet potato and chop it into 1" chunks. Place them in a pot and cover them with water. Bring to a boil and let them boil for about 10 minutes on medium-high heat. Drain and mash with a potato masher or fork.

Nutrition