Go Back
Sweet potato cornbread in a cast iron skillet with whipped honey butter and a wedge cut out
Katie

Honey Butter Sweet Potato Cornbread

Moist sweet potato cornbread baked in a hot cast iron skillet for crisp buttery edges, finished with salted honey butter that soaks into the warm crumb.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Bread, Side Dish
Cuisine: American, Southern
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 1 ¼ cups yellow cornmeal
  • ¾ cup all-purpose flour
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon fine sea salt
  • ½ teaspoon ground cinnamon optional
  • 1 cup mashed roasted sweet potato about 1 large, cooled to room temperature
  • 2 large eggs room temperature
  • ½ cup melted butter cooled slightly, plus 1 tbsp for the skillet
  • ¼ cup honey for the batter
  • 1 cup buttermilk room temperature
  • ½ cup softened butter for the honey butter
  • ¼ cup honey for the honey butter
  • ¼ teaspoon flaky sea salt for the honey butter
  • ½ teaspoon vanilla extract for the honey butter

Method
 

  1. Place a 10-inch cast iron skillet in the oven and heat to 400 degrees F. The pan preheats along with the oven; don't add it later.
  2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, whisk the cooled roasted sweet potato, eggs, cooled melted butter, honey, and buttermilk until smooth. Pick out any stringy fibers as you go.
  4. Fold the wet mixture into the dry, stirring only until combined. Lumps are fine; overmixing makes the cornbread tough.
  5. Remove the hot skillet, add the extra tablespoon of butter and swirl to coat, then pour in the batter. It should hiss as it hits the pan.
  6. Bake 22-26 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
  7. Meanwhile, beat the softened butter, honey, flaky salt, and vanilla until pale and fluffy.
  8. Poke holes all over the hot cornbread with a skewer and spread half the honey butter across the top so it melts down into the crumb. Serve the rest alongside.

Notes

Pan determines temperature. Published recipes range from 350 to 425 degrees F, and that isn't disagreement: preheated cast iron runs hot because the pan is already at temperature and sets the crust instantly, while a cold baking dish needs lower, slower heat or the outside overbakes before the middle sets. For a 9x9 baking dish instead, use 375 degrees F and add about 5 minutes.
Roast the sweet potato rather than boiling it. Roasting caramelizes the sugars and drives off water; boiled sweet potato is waterlogged and gives a gummier crumb. Roast whole at 400 degrees F for 45-50 minutes, then scoop out the flesh. Can be done up to 3 days ahead.
Both baking powder and baking soda are needed. Buttermilk is acidic and soda is what reacts with that acid; powder alone leaves it unused.
Cool the sweet potato and melted butter before they meet the eggs, or they'll partially cook them and you'll get flecks through the batter.
Pick out the stringy fibers from the sweet potato; they survive mashing and show up in the crumb.
Spread half the honey butter while the cornbread is still hot, through skewer holes, so it soaks in rather than sitting on top.
For muffins, fill a greased 12-cup tin two-thirds full and bake at 400 degrees F for 14-16 minutes.
Keeps 3 days wrapped at room temperature, or freeze in slices. Leftover honey butter keeps 2 weeks refrigerated.