Black Peppercorn Sweet Potato Cornbread

Try a unique take on cornbread with this recipe by Chef D’Ambria “Dee” Jacobs, owner of Sophisticated Delights Catering and winner of Food Network’s “Great Food Truck Race – Alaska.” Read more about Chef Dee’s culinary journey here



  • 6 tablespoons melted, plus 2 tablespoons butter for baking dish unsalted butter
  • 1 cup cornmeal
  • 3/4 cup all purpose flour
  • 2 tablespoon of fresh cracked pepper 
  • 1 1/2 cups of mashed fresh sweet potato 
  • 1/2 cup brown sugar 
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large lightly beaten eggs
  • 1 1/2 cups buttermilk
  • Finish with a drizzle of honey & 1 tablespoon of butter.



  • Preheat the oven to 425º.
  • Lightly grease an 8-inch baking dish.
  • In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda and salt.
  • In a separate bowl, mix together the eggs, buttermilk, sweet potato and butter.
  • Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy).
  • Pour the batter into the prepared baking dish.
  • Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes.
  • Remove the cornbread from the oven and let it cool for 10 minutes before serving.
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