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Recipe courtesy of Justine Simmons

Sweet Potato Cornbread

  • Level: Intermediate
  • Total: 50 min
  • Active: 15 min
  • Yield: 8 servings
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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 


  1. Preheat the oven to 375 degrees F.
  2. In a large bowl, whisk together the cornmeal, flour, brown sugar, baking powder, baking soda, salt and pumpkin pie spice.
  3. 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.
  4. 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.