One of my first tasks in the kitchen that I can remember is helping my grandmother get all of the ingredients for homemade cornbread ready. I can’t think of a time that a black, cast-iron skillet with was not sitting on the stovetop. I also have some of the best memories having tea parties each summer morning with warmed cornbread, butter, and honey- maybe even a drizzle of Alaga syrup like the deep-rooted ‘Bama girls we are.
This past week has been a contest to see how many ways I could use up the excess amount of sweet potatoes in my kitchen after meal preparation for a client. I’ve made mashed, I’ve made pancakes, and most importantly I’ve made my family very much tired LOL.
This recipe for my sweet potato cornbread is perfect with a pot of greens, a hearty soup, or even alone with butter and honey. It’s a great way to get rid of leftover puree from pie-making or any other recipes calling for sweet potatoes. You can use whole milk, plant-based milk, or buttermilk. The last is my favorite option and the one used in the recipe. I also like to taste the batter before pouring and baking; If you would like a stronger sweet potato flavor, I suggest adding another 1/2 cup of puree.
1 1/2 cup of Self-Rising Cornmeal
1 cup of All-purpose Flour
1 to 1 1/2 cup of Mashed Sweet Potato
1 tsp of Baking Powder
1/2 tsp Baking Soda
3/4 tsp Salt
1 cup of Buttermilk (or cow’s/plant-based)
1/2 cup of Unsalted Butter, melted
1/2 cup of Brown Sugar (if you would like it sweeter, I suggest using a 3/4 cup instead)
1 tsp of Vanilla Extract
1/2 tsp of Cinnamon
1/4 tsp of Nutmeg
What to Do
- Preheat oven to 375 degrees Fahrenheit.
- In a medium bowl, mix together mashed sweet potatoes, milk or buttermilk, melted butter, egg, brown sugar, vanilla extract, cinnamon, and nutmeg.
- In a large bowl, add and whisk together cornmeal, flour, baking powder, and baking soda.
- Add 2 to 3 tbsp of butter into the cast-iron skillet or shallow baking dish and place in the now oven.
- Slowly add the mashed sweet potato puree to the dry mix and stir until it is fully mixed. You would like your better to be dry or stiff to mix because it will bake hard. If you feel that your mix needs more moisture, I suggest adding 1/4 of milk or buttermilk. You do not want the mixture to be any looser than a super thick pancake mix.
- Take the skillet or baking dish out of the oven using a mitten and tilt until butter covers the sides. This will ensure that the cornbread doesn’t stick to whatever you are baking it in.
- Bake for 15 to 20 minutes or until golden brown. Usually, it takes 18 minutes if I preheat my oven or 26 if I put the cornbread in right after starting the oven.
- Once your cornbread is golden brown, I remove it from the oven and stick a toothpick or fork in the middle gently. If when pulling out the utensil, there is a crumbly residue, bake the cornbread for a few more minutes.
- Serve with your dinner or with butter and honey! Don’t forget to tag me in any pictures!