Sweet Potato Cornbread

5 from 1 vote

Easy skillet sweet potato cornbread is fluffy, moist, & tender, with crisp edges, adjustable sweetness, and a warmly spiced fun fall twist – now egg and dairy-free (and no one will know!)

Prep Time15

Cook Time25

Total Time40

Course: Side Dish

Cuisine: American

Diet: Vegan

Servings: to 8

Calories: 372kcal

Author: Toni Okamoto

Equipment

Ingredients

1 tablespoon to coat the skillet + 2 tablespoons of neutral oil
2 tablespoons of flax meal
5 tablespoons of water
1 ¼ cups of plant-based milk (soy works best)
2 tablespoons of apple cider vinegar
2 ½ cups of cornbread mix
¼ cup of sugar
½ teaspoon cinnamon
¼ teaspoon of ground nutmeg (optional)
1 ¼ cups of sweet potato puree

Instructions

Add 1 tablespoon of oil to the inside of a 10" cast iron skillet. Place the skillet in the oven and preheat the oven to 425 degrees F.
In a medium bowl mix the flax meal and water. Mix and set aside for 10 minutes until a thick mixture is achieved. Set aside
In a glass, mix the plant-based milk and apple cider. Mix well and allow it to sit for 10 minutes while the flax thickens.
In a large bowl stir together the cornbread mix, sugar, cinnamon, and nutmeg (if using). Set aside.
After 10 minutes have passed, add the flax to the plant milk mixture. Mix well.
Add the sweet potato and the remaining oil. Mix well until fully combined.
Add the wet ingredients to the dry ingredients and gently fold them together until no more dry ingredients show. Do not over-mix. It’s OK for the mixture to be slightly lumpy.
Allow it to sit for 5 minutes.
Carefully remove the hot skillet from the oven and place it on the stove. Add the batter into the skillet, spread it evenly with a spatula, and put it back in the preheated oven.
Bake for 25 to 30 minutes or until the center is puffed, golden, and some cracks are showing on top.
Remove from the oven and allow it to cool for at least 30 minutes before slicing.

Notes

To make sweet potato puree: Peel and chop the sweet potatoes into 1-inch pieces, then boil or steam until tender (15-25 minutes based on size and cooking method). Alternatively, bake the sweet potatoes whole (peel on). Mash with a potato masher or ricer in the hot pan, then leave to cool.
To make with cornmeal: Replace the cornbread mix with 1 ¼ cups each of fine cornmeal and all-purpose flour, + 4 teaspoons of baking powder.

- Preheat the skillet: When you add the batter, it sizzles immediately and creates a beautifully crispy crust.

- Cast iron vs regular pan: A cast-iron skillet is a great heat conductor and distributor for even results and crispy edges (plus a subtle smoky flavor). Using a regular pan won’t be as crispy and may require longer to bake.

Nutrition