“Sweet Potato Pie Cornbread: The best of both worlds

Thanksgiving will forever be my favorite holiday. As a cook and baker, it’s my time of year to shine. I’m always amazed by all the flavors and textures that make it to my plate. Let’s be honest though, it’s all about the side dishes. No offense to the turkey and ham, but I wake up each year dreaming about the mac and cheese, and dressing with cranberry sauce. One dish I’ll be dreaming about this year is this Sweet Potato Pie Cornbread. Think the flavor of cornbread, with a cinnaminy, custard like center.

This recipe is special for a number of recipes. The first being that its a sweet cornbread. Many southerners are on the fence about whether or not cornbread should be sweet or savory. I, however, will always be on team sweet. I can appreciate a savory cornbread filled with cheese, bacon, or jalepeno, but there is nothing like a sweet fluffy cornbread muffin dancing on the side of your plate.

Tools for Sweet Potato Pie Cornbread

8 inch cast iron skillet

Bowl

Whisk

Ingredients

Butter

Sugar

Eggs

Oil

Canned Sweet Potato

Egg

Flour

Cornmeal

Cinnamon

Tips and Tricks for Sweet Potato Pie Cornbread

• Season your cast iron after using it– Here a great resource of how to do that if you’re unsure.

• Cool the cornbread completely before serving– This will allow the bread to dissipate or allow all the hot air to come out.

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