Sweet Potato Cornbread With Cinnamon Sugar Butter

Yellow corn bread on a white plate. Kitchen in background.

Mmmmm! I love sweet potato pie and I love cornbread, so combining the two into this delicious dish is like heaven on a plate! Add this as a side dish to any main meal and you’ll be a hit at the dinner table.

Prep Time: 10 minutes
Cook Time: 35 minutes
Calories: 125 calories per 2.5 x 2.5 inch square



2 cups cornmeal
1 cup all-purpose flour
1/4 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon nutmeg
1 1/2 cups mashed sweet potatoes
4 eggs, room temperature
1 1/2 cups buttermilk
1/4 cup honey
8 tablespoons (1 stick) butter, melted



Preheat the oven to 375 degrees F.

In a large bowl, whisk together the cornmeal, flour, brown sugar, baking powder, baking soda, salt and nutmeg

In a separate, medium bowl, whisk together the mashed sweet potatoes, eggs, buttermilk, honey and butter. Add the wet ingredients to the dry ingredients, and stir until just combined.

Mixture should be the same color. There should not be any dark spots of orange in the mixture.

Pour the batter into a cast-iron skillet; use a spatula to smooth to an even layer if needed. Place in the oven and bake until golden brown and a toothpick inserted in the center comes out clean, about 35 minutes. Serve the cornbread in the skillet.

Feel free to drizzle with cinnamon sugar butter (1/4 stick of butter, teaspoon cinnamon, teaspoon natural brown sugar) before serving.

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