Sweet potato skillet cornbread

Posted on by Gina Smith

From The Southern Harvest Cookbook by Cathy Cleary, Arcadia Publishing 2018

¾ cup baked sweet potato, peeled and mashed
2 cups milk, soy milk or buttermilk
2 eggs
¼ cup vegetable oil
2½ cups cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon onion powder
¼ teaspoon baking soda
1-2 tablespoons sugar (optional)
1 tablespoon oil or grease for cooking

Place a 9- or 10-inch ovenproof skillet in the oven and preheat to 375 degrees. In a bowl, whisk together sweet potato, milk, eggs and oil. Add remaining ingredients and whisk well. Pull the skillet out of the oven and glaze it with 1 tablespoon of olive oil, bacon grease or butter. Pour batter into hot pan. Bake for about 25 minutes until top is golden brown.

Note: If you are using stoneground or coarse-ground cornmeal, try adding 1-2 tablespoons of cornstarch or potato flour to the batter for a texture that does not crumble as much. All-purpose flour is often used in cornbread recipes for this reason, but I prefer the flavor of corn only. If you do not have a skillet, make this recipe in any 8- or 9-inch pan, but increase the baking time about 10 minutes.

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