Sweet potato skillet corn bread recipe

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This rich, untraditional corn bread is full of character, with wheat germ, pumpkin seeds, and ample sweet potatoes. The buttermilk adds beautiful body. Just barely sweet with a hint of honey, this savory bread goes well with many dishes.

  • Yield: 1 loaf


  • ¾ cup Kamut flour, or ½ cup einkorn flour and ¼ cup Kamut flour
  • ¼ cup wheat germ
  • ½ cup medium-grind cornmeal
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon coarse sea salt, plus extra for sprinkling the bread
  • ½ cup extra-virgin olive oil
  • ¼ cup honey
  • ¾ cup mashed cooked sweet potato or yam (from about 1 medium sweet potato)
  • 2 large eggs
  • ⅓ cup buttermilk
  • ½ cup pumpkin seeds
How to Make It
  1. Position a rack in the center of the oven. Preheat the oven to 375 degrees F and lightly oil a large cast-iron skillet.
  2. In a medium bowl, combine the flour, wheat germ, cornmeal, baking powder, baking soda, and salt. In a large bowl using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the oil, honey, and sweet potato. Beat in the eggs. Add the dry ingredients alternately with the buttermilk in 2 additions, mixing until just combined.
  3. Scrape the batter into the prepared skillet and sprinkle with the pumpkin seeds and some salt. Bake until a wooden toothpick inserted into the center of the bread comes out clean, about 30 minutes. Let the bread cool in the skillet for 20 minutes before serving.

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