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Today is September 25, 2022

Sweet Potato Cornbread

Breads & Desserts

Side Dishes


Cinnamon Butter:
1/2 cup (1 stick) salted butter, softened

1 medium sweet potato
1/4 cup plus 2 Tbsp. canola oil, divided
1 large egg
1/2 cup low-fat buttermilk
1 cup fat-free milk
2 cups fine stone-ground yellow cornmeal
1/4 tsp. ground cinnamon
1 Tbsp. baking powder
1 tsp. fine sea salt
1/8 tsp. ground cinnamon
Pinch of cayenne pepper
Honey for garnish


To make the cinnamon butter, combine the butter and cinnamon in a small bowl. Mix well. Use immediately or refrigerate until ready to use. To make the cornbread, preheat oven to 400 degrees F. Bake sweet potato on a baking sheet for about 1 hour, until soft. Remove skin and transfer the pulp to the bowl of a food processor. Process until smooth. Increase oven temperature to 450 F. Pour 2 tablespoons of the oil into a 9-inch cast-iron skillet. Place skillet in the oven for 5 minutes or until the oil is sizzling hot. Combine the sweet potato puree, remaining 1/4 cup oil, egg, buttermilk and milk in a medium bowl. Whisk until combined. Add the cornmeal, baking powder, salt, cinnamon and cayenne. Stir until well blended. Pour batter into the hot skillet. Bake for 22 to 25 minutes. Turn the cornbread out onto a serving plate. Serve warm with the Cinnamon Butter and honey.


From “Whitney Miller’s New Southern Table” by Whitney Miller, Copyright 2015 by Whitney Miller. Used by permission of Thomas Nelson,

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