Ingredients
Dry Ingredients
- 1 ¼ cups cornmeal
- ¾ cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon fine sea salt
Wet Ingredients
- 1 tablespoon vegetable oil
- 1 cup buttermilk
- ¼ cup unsalted butter (melted and cooled)
- ¼ cup honey
- 2 large eggs
- 1 cup cooked and mashed sweet potato
Instructions
- Prepare the skillet. Add the vegetable oil to a 10-inch cast iron skillet and use a piece of parchment or waxed paper to evenly coat the inside of the skillet. Place the skillet in the oven while it preheats to ensure it's hot and ready for the batter.
- Mix dry ingredients. In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and fine sea salt until well combined.
- Combine wet ingredients. In a medium bowl or large measuring cup, whisk the buttermilk, melted and cooled butter, honey, and eggs together. Then, whisk in the cooked and mashed sweet potato until the mixture is smooth and evenly combined.
- Combine wet and dry mixtures. Pour the wet ingredients into the dry ingredients and stir gently just until combined, being careful not to overmix to keep the cornbread tender.
- Bake the cornbread. Carefully remove the hot skillet from the oven, spread the batter evenly inside, and place it back in the oven. Bake at 425°F for 18-23 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Serve warm. Allow the cornbread to cool slightly, then serve warm with butter and additional honey if desired for extra sweetness and moisture.
Notes
- Using a preheated cast iron skillet ensures a crispy crust and even cooking.
- Mashing the sweet potato well helps create a smooth batter and moist texture.
- Do not overmix the batter to avoid a dense cornbread.
- Serve warm for the best flavor and texture.
- Can be stored in an airtight container for up to 2 days and reheated before serving.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
