Sweet Potato Cornbread

This sweet potato cornbread is an easy side dish that is perfect for weeknight dinners, holidays, hosting, or just because!

Course baking, bread, Side Dish, side dishes, sides

Cuisine American

Keyword cornbread, cornbread recipes, easy cornbread, holidays, hosting, side dish, side dish recipes, sides, sweet potato cornbread, thanksgiving, thanksgiving recipes

Prep Time 10

Cook Time 30

Cool Time 20

Total Time 1

Servings

Calories 218

Author Kayla Freitag

Equipment

1 10-12" cast iron skillet

Ingredients

1 cup cornmeal
1 cup all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp pumpkin pie spice optional
2 eggs
1/4 cup brown sugar
1/4 cup honey
1 cup whole milk
1 cup cooked and mashed sweet potato
1/3 cup butter melted and cooled

Instructions

Preheat the oven to 375 degrees Fahrenheit.
In a medium mixing bowl whisk together the cornmeal, flour, baking powder, baking soda, salt, and pumpkin pie spice if using until combined.
In a large mixing bowl whisk together the eggs, brown sugar, honey, milk, and sweet potato. Then stir in the melted butter until combined.
Fold the dry ingredients until just combined, do not overmix.
Pour the batter into a 10" cast iron skillet and bake for 25-30 minutes or until a toothpick comes out clean or with a few moist crumbs. (If using a 12" cast iron just keep an eye on it sooner as it might bake quicker.)
Let cool before slicing and serving and enjoy!

Nutrition