Sweet Potato Cornbread

Recipe courtesy of Justine Simmons
Show: Rev Run's Sunday Suppers | Episode: Justine's Jazzy Jumbo Gumbo
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50 min
15 min
8 servings


  • 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 pumpkin pie spice 
  • 1 cup mashed sweet potatoes 
  • 4 eggs, room temperature 
  • 1 1/2 cups buttermilk 
  • 1/4 cup honey 
  • 8 tablespoons (1 stick) butter, melted 
Sweet Potato Cornbread


Preheat the oven to 375 degrees F.

In a large bowl, whisk together the cornmeal, flour, brown sugar, baking powder, baking soda, salt and pumpkin pie spice.

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.

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.