This recipe was generously contributed courtesy of America’s Test Kitchen from their cookbook, When Southern Women Cook. Copyright © 2024 by America’s Test Kitchen. Photography © 2024 America’s Test Kitchen / Steve Klise.
Sweet Potato Cornbread
Soft and light with hints of caramel, this cozy Sweet Potato Cornbread is best served with spicy-sweet ginger honey butter. Prepare the cornbread in a cast iron skillet for a truly rustic feel.
Equipment
- 10-inch cast iron skillet or oven-safe nonstick skillet
Ingredients
- 1 1/2 lbs sweet potatoes unpeeled
- 1/2 cup milk
- 9 Tbsp unsalted butter divided (8 Tbsp melted, 1 Tbsp remaining)
- 4 large eggs
- 1 1/2 cups cornmeal (7 1/2 ounces)
- 1/2 cup all-purpose flour (2 1/2 ounces)
- 1/4 cup brown sugar packed (1 3/4 ounces)
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1 3/4 tsp table salt
Ginger Honey Butter
- 4 Tbsp unsalted butter softened
- 2 Tbsp honey
- 1 tsp grated fresh ginger
- 1/4 tsp table salt
Instructions
- Adjust oven rack to middle position and heat oven to 425Â degrees. Prick potatoes all over with fork. Microwave on large plate until potatoes are very soft and surfaces are slightly wet, 10 to 15 minutes, flipping every 5 minutes. Immediately slice potatoes in half carefully to release steam.
- When potatoes are cool enough to handle, scoop flesh into bowl and mash until smooth (you should have about 1 3/4Â cups); discard skins. Whisk in milk, melted butter, and eggs. Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt together in separate large bowl. Stir potato Âmixture into cornmeal mixture until combined.
- Melt remaining 1 tablespoon butter in 10-inch cast-iron skillet over medium-high heat until bubbling, about 3 minutes. Swirl butter to coat bottom and sides. Pour batter into hot skillet and smooth top with rubber spatula. Bake until cornbread is golden brown and toothpick inserted in center comes out clean, 25 to 30 minutes. Let cornbread cool in skillet on wire rack for 1 hour. Loosen edges of cornbread from skillet with spatula and slide out onto cutting board. Cut into wedges and serve.
Ginger Honey Butter
- Using fork, mash all ingredients in bowl until combined. (Butter can be refrigerated for up to 3Â days.)
Notes
- The honey butter also tastes great on roasted root vegetables, boiled corn, pork chops, pancakes, muffins, biscuits, and dinner rolls.
Nutrition
Calories: 361kcalCarbohydrates: 44gProtein: 7gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 106mgSodium: 719mgPotassium: 362mgFiber: 4gSugar: 12gVitamin A: 10222IUVitamin C: 2mgCalcium: 127mgIron: 2mg
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About the Author
Kate Feinberg