My favorite flours and cornmeals are sourced from Castle Valley Mill. This mill is based in Bucks County, Pennsylvania, and began milling grain on the land in 1730. I order their flour in bulk so I can use it for all my cooking needs. My favorite of their flours is the bolted hard whole wheat.
During the colder seasons, I crave my favorite cornbread recipe to bake and share with family and friends. This cornbread has sweet potato in it to add moisture, along with other simple ingredients you are sure to already have on hand. I usually use leftover sweet potato or squash from a prior meal for this recipe. My cornbread is best when I use Castle Vally Mill cornmeal and flour! Hopefully you find as much joy and cosiness making this cornbread as I do.
Sweet Potato Skillet Cornbread
- 2 tsp apple cider vinegar or lemon juice
- 1 3/4- 2 cups milk (non-dairy or dairy)
- 1 heaping cup of sweet potato flesh
- 3-4 Tablespoons maple syrup
- 1/4 cup oil
- 1 1/2 cups cornmeal
- 1 3/4 cups whole wheat flour
- 2 tsp baking soda
- 1 tsp salt
- Preheat the oven to 375 degrees.
- Mix the cornmeal, flour, baking soda, salt, and sugar together. Set aside.
- Blend the apple cider vinegar, milk, maple syrup, sweet potato, and oil together.
- Make a well in the center of the dry ingredients, and add the wet mixture. Mix until just combined. If the dough looks too dry, add a tablespoon more milk at a time until all the flour has combined and the dough looks moist.
- Pour the batter into either a 9-10 inch cast iron skillet or a 9×9 square baking pan.
- Bake for 35-45 minutes, or until the top is lightly golden and a toothpick inserted into the cornbread comes out clean.
This recipe is extremely forgiving to those who bake it. Enjoy!