Cornbread is such a wonderful go-to for so many meals this time of year. It's the perfect companion to a big, hot bowl of homemade chili, and it goes beautifully with every type of soup imaginable! Here I would like to share with you my new recipe----tasty sweet potato skillet cornbread. This sweet potato cornbread is extra special, since it is made with mashed sweet potatoes. The end result is not only incredibly moist but a special depth of flavor, not to mention the extra nutrition that sweet potatoes always bring to the table. Once I try it in my kitchen, I was totally astonished for its smell and taste. It is just as moist as traditional cornbread, but the addition of the sweet potato provides a light and delicate flavor. And it isn’t too sweet! I think it will make you happy when you taste it. It is definitely one of the easiest and best taste Cast iron cornbread recipesI have ever met. This is the cornbread I like to serve at Thanksgiving since it frees from any obligation in my life and makes me feel relax!And if you have a 10 inch cast iron skillet, baking it in there will create a nice, thick crust. But if you don’t have, maybe you need one. And here are the steps to create this fantastic cornbread.



2 large eggs

1 medium sweet potato

1.5 cups yellow cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1/2 cup sour cream

3/4 cup milk

1/2 cup sugar

1 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

2 tablespoon vegetable oil

1/2 Tablespoon vegetable oil for the pan


  1. Before cooking, preheat the oven to 425 . During the preparing time, peel the sweet potato and cut it into one-inch cubes. Place the cubes in a pot and pour in to enough water.Then bring to a boil over high heat. Boil the potatoes about 10 minutes or until they're tender and fall apart with pierced with a fork. Drain the potatoes and set aside.
  2. Coat the inside of 10 inch Cast iron skillet evenly with vegetable oil and place it into the oven. In a large bowl, stir together the cornmeal, flour, sugar, salt, baking powder, cinnamon, and nutmeg until well mixed.
  3. Mash the drained sweet potatoes until fairly smooth. In a large bowl, add 1.5 cups of the mashed potatoes,then add the sour cream, milk, and 2 tablespoons oil and stir all the ingredients together until combined. Add the eggs and whisk until combined again.
  4. Pour the sweet potato mixture into the bowl with the dry ingredients. Whiskthem together just until combined and make sure no dry mix remains can be seen. It’s okay if the mixture a little lumpy, but be sure not to over mix.
  5. Take the hot pan out of the oven and scoop the batter into it. Smooth the top out until it's even.Then transfer it to the oven and bake for about 25 minutes or until the surface is golden brown, slightly cracked around the edges and the center is puffed and a toothpick inserted into the middle comes out clean.
  6. Remove the pan from the oven and cool for 5 minutes. Cut into eight pieces and then you can serveit with butter if you like.


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This cornbread is big, fluffy and absolutely drool-worthy. The surface is a little crispy and the inside is soft and chewy. It is one of the best one pan foods to make in the morning since it is super easy to make and it jus costs you 30 minutes. No matter what skill level you are, you can bake a perfect tasty sweet potato cornbread. All you need to do is mix and bake. Plus, I have to say, it is perfect with a thick pat of butter and serve with a cup of coffee. When this sweet potato cornbread is baking in the oven, you can make yourself a cup of coffee or some other soup. Morning is always the most important time during the whole day and I can assure you that you need this recipe to help you save a lot time and satisfy your appetite. Am I right? So what are you gonna to make next morning? Try this easy but chewy recipe and you will never regret making it!

Next time, I would like to share with you another fabulous and delicious Cast iron skillet cornbread recipe. It is CARAMELIZED APPLES AND ONIONS CORNBREAD, a kind of vegetarian bread. I have to say that apple and onions flavors are wonderful together. How can you miss the delicious food with caramelized onions and apples? This cornbread looks absolutely wonderful. As for the tasty, you know it! This cornbread is so much better when servingit right after baking. The next day it is still flavorful but nowhere near as delicious as it was warm from the oven. Hope you can like my next recipe.

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