1 cup buttermilk or dairy-free alternative (e.g., almond milk with 1 tsp lemon juice)
1/4 cup melted unsalted butter or neutral oil
1/2 cup corn kernels (fresh, canned, or thawed frozen)
1/2 cup shredded cheddar cheese (optional)
1–2 tbsp honey or maple syrup (optional)
1 small jalapeño, finely minced (optional)
Instructions
Preheat the oven to 400°F (200°C). If using a cast-iron skillet, place it in the oven to heat while you prep; otherwise grease a 9-inch square pan and set aside.
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar (or honey). This dry mix builds the crumb and lift.
In a separate bowl, whisk the mashed sweet potato, eggs, buttermilk, and melted butter until smooth and glossy.
Pour the wet ingredients into the dry ingredients and stir just until combined. A few small lumps are fine—overmixing can make the bread dense.
Fold in the corn kernels, cheese, and jalapeño if using. The batter should be thick but scoopable.
Carefully remove the hot skillet from the oven and brush with a little butter or oil. Pour the batter into the skillet, spreading it evenly to the edges.
Bake for 22–28 minutes, or until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs. If you prefer a crisper crust, bake a few minutes longer and rotate the pan halfway through.
Let the cornbread rest for 5–10 minutes before slicing. If you like, brush the top with a light drizzle of honey for a glossy finish.
Notes
A cozy, sunshine-bright cornbread that uses mashed sweet potato for extra moisture and natural sweetness. Bakes in a cast-iron skillet or square pan, pairs with chili or soups, and adapts to dairy-free or gluten-free diets. Perfect weeknight comfort with optional jalapeño and cheddar for a savory kick.
