Description
A moist, golden cornbread made with roasted sweet potatoes, warm fall spices, and served with a savory-sweet honey butter. Crisp on the edges and tender in the middle, this one-bowl recipe is perfect for Thanksgiving or weeknight dinners.
Ingredients
Scale
- 1 cup yellow cornmeal (medium-grind)
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 cup mashed sweet potato (cooked and smooth)
- 1 cup buttermilk
- 2 large eggs (room temperature)
- 1/2 cup unsalted butter (melted)
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/2 cup unsalted butter (softened, for honey butter)
- 2 tablespoons honey
- 1/2 teaspoon flaky sea salt
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 400°F. Pierce sweet potatoes and roast for 45-60 minutes until tender. Cool, scoop flesh, and mash until smooth (yielding 1 cup).
- Place a 10-inch cast iron skillet in the oven while it preheats to get piping hot.
- In a large bowl, whisk together cornmeal, flour, baking powder, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, whisk buttermilk, eggs, melted butter, brown sugar, and mashed sweet potato until smooth.
- Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix.
- Carefully remove hot skillet from oven. Brush bottom and sides with a little butter (optional). Pour batter into skillet; it will sizzle.
- Bake for 25-30 minutes until top is golden brown and a toothpick inserted in the center comes out clean.
- While cornbread bakes, mix softened butter, honey, vanilla, and flaky sea salt to make honey butter.
- Let cornbread cool in skillet for 10 minutes before slicing into wedges. Serve warm with honey butter.
Notes
Ensure the cast iron skillet is preheated in the oven for crisp edges. Do not overmix the batter to avoid a dense texture. Sweet potatoes can be microwaved if short on time, but roasting concentrates sweetness. Honey butter can be made ahead and stored in the fridge for up to 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 wedge
- Calories: 280
- Sugar: 12
- Sodium: 320
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 35
- Fiber: 2
- Protein: 5
Keywords: fall sweet potato cornbread, honey butter, cast iron cornbread, Thanksgiving side dish, one bowl recipe, gluten-free option, dairy-free option