This Sweet Potato Cornbread has the perfect fluffy crumb and crispy golden edges. Cheddar cheese and jalapenos add an extra layer of flavor to this sweet potato skillet cornbread.
This Sweet Potato Cornbread is moist, slightly sweet, buttery and cheesy with a little hint of fresh spice from the jalapenos. This homemade cornbread is baked in a cast iron skillet.
This Sweet Potato Cornbread recipe is absolutely delicious and perfect served with a big bowl of hearty chili, a pipping hot bowl of soup or some tasty homemade beef stew.
Sweet Potato Corn Bread Ingredients
- Sweet Potatoes: Use one large or two medium to small sweet potatoes that I roast in the oven then peel and mash. You could used canned sweet potatoes but I personally love baking sweet potatoes.
- Yellow Cornmeal: A must for cornbread!
- Flour: I use all purposed flour.
- Sugar: I use granulated sugar.
- Baking Powder
- Salt
- Eggs: I use large eggs.
- Sour Cream: Adds extra moisture and tangy flavor.
- Milk: Whole milk or 2% works.
- Jalapenos: Use canned roasted jalapenos or fresh diced jalapenos. Remove the seeds and veins for less heat.
- Cheddar Cheese: Shredded.
- Oil: Any mild oil like vegetable oil or canola oil works.
- Green Onions: Also known as scallions, sliced. They add a little freshness and bite.
How To Make Skillet Cornbread
- First, cook the sweet potatoes in a preheated 400 degree oven until tender and cooked through. Peel and smashed the sweet potatoes.
- Coat a cast iron skillet or an oven safe skillet with oil and place it in the oven.
- Stir all the dry ingredients together in a large bowl.
- In a separate bowl, mix the mashed sweet potatoes, eggs, sour cream, milk and oil until smooth.
- Stir the wet ingredients into the dry ingredients. Add the jalapenos, green onions and cheese and fold gently until combined.
- Carefully remove the hot skillet from the oven and pour in the corn bread batter. Smooth the top with a spatula.
- Bake for 20 to 25 minutes or until the top is golden and the center is cooked through. Remove from the oven and top with shredded cheese. Place back in the oven and bake for a few minutes or until the cheese is melted.
Why Should I Bake Corn Bread In A Cast Iron Skillet?
Pouring the sweet potato cornbread into a sizzling hot cast iron skillet develops a nice crispy crust and perfect golden edges.
What Can I Use If I Don’t Have A Cast Iron Skillet?
If you don’t have a cast iron skillet, you can use an oven safe heavy bottom skillet. A baking pan can also be used.
Sweet Potato Cornbread Recipe Tips
- To make cornbread in a skillet, you need a 10-inch cast iron skillet.
- This fluffy and crumbly cornbread uses 1 1/2 cups of mashed sweet potatoes
- You can use canned roasted jalapenos or fresh jalapenos.
- Baked cornbread freezes well. Store the cornbread tightly wrapped in the freezer for up to 2 months. Thaw it out in the refrigerator overnight. Heat it up in the microwave or oven.
If You Love Sweet Potatoes, Take a Look At These Recipes:
- Maple Oven Roasted Sweet Potatoes
- Candied Sweet Potatoes
- Sweet Potato Casserole
- Maple Glazed Sweet Potato Cake Doughnuts
Take A Look At These Bread Recipes:
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Skillet Sweet Potato Cornbread
This Sweet Potato Cornbread has the perfect fluffy crumb and crispy golden edges. Cheddar cheese and jalapenos add an extra layer of flavor to this sweet potato skillet cornbread.
Prep: 10 minutes
Cook: 55 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Ingredients
- 1 – 2 large sweet potatoes, you will need 1 ½ cups of cooked mashed sweet potato
- 1 ½ cups yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup sugar
- 1 tablespoons baking powder
- 1 teaspoon salt
- 2 large eggs
- ½ cup sour cream
- ¾ cup milk
- 2 ounces diced jalapenos
- 2 tablespoons mild flavored oil, vegetable, canola, safflower, plus more to coat the skillet.
- 3 tablespoons green onions, sliced
- 1 ½ cups cheddar cheese, shredded, divided
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Roast the sweet potato for about 35 – 45 minutes or until tender and cooked through. Remove from the oven and let it cool for a few minutes.
- Remove all the pulp from the sweet potato and mash it until smooth. Reserve.
- Coat the inside of a 10-inch cast iron skillet with oil. Place the skillet in the oven and preheat to 425 degrees Fahrenheit.
- While the oven and skillet are preheating, stir together the cornmeal, flour, sugar, baking powder and salt in a large bowl.
- In a separate bowl, whisk together 1 ½ cup of the mashed sweet potato, eggs, sour cream, milk and 2 tablespoons of oil until smooth.
- Stir the wet ingredients into the dry ingredients and mix to combine. Add the diced jalapenos, sliced green onions and ½ cup of shredded cheese. Fold gently until well incorporated.
- Take the preheated skillet from the oven and carefully pour in the cornbread batter. Smooth the top and return the skillet to the oven.
- Bake for about 20 to 25 minutes or until the top is golden, carefully remove from the oven and top with the remaining cheese. Return to the oven and bake for a few minutes until the cheese melts.
- Remove from the oven and serve.
Chef’s Tips
- To make cornbread in a skillet, you need a 10-inch cast iron skillet.
- This fluffy and crumbly cornbread uses 1 1/2 cups of mashed sweet potatoes
- You can use canned roasted jalapenos or fresh jalapenos.
- Baked cornbread freezes well.Â
Nutrition
Calories: 387kcal (19%)Carbohydrates: 46g (15%)Protein: 12g (24%)Fat: 17g (26%)Saturated Fat: 7g (44%)Cholesterol: 72mg (24%)Sodium: 471mg (20%)Potassium: 429mg (12%)Fiber: 4g (17%)Sugar: 9g (10%)Vitamin A: 2800IU (56%)Vitamin C: 9.3mg (11%)Calcium: 276mg (28%)Iron: 2.2mg (12%)
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
Kylee Cooks says
This was so good and tasty.
Kathy says
You will love it!!!