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A slice of swwet potato bread with cheddar and jalapenos on a white plate.
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3.67 from 3 votes

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.
Course Baking, Side Dish, Snack
Cuisine American
Keyword Sweet Potato Cornbread
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 387kcal


  • 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


  • 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.


  • 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. 


Calories: 387kcal | Carbohydrates: 46g | Protein: 12g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 72mg | Sodium: 471mg | Potassium: 429mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2800IU | Vitamin C: 9.3mg | Calcium: 276mg | Iron: 2.2mg