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+ servings

Buttermilk Cornbread Sprinkled with Sweet Potato and Collard Greens

Cornbread and Collard greens are a match made in heaven and an absolute southern favorite. Adding in the sweet potato makes this an instant southern favorite to enjoy any day of the week. Be sure to store left over cornbread in air-container.
Prep Time 15 mins
Cook Time 30 mins
Course dinner, Side Dish
Cuisine American
Servings 8


  • cast iron frying pan


  • 6 tbsp unsalted butter melted, divided. Plus extra for cast iron pan.
  • 2 cups thinly sliced collard greens
  • 1/2 cup mashed sweet potato
  • 3 large eggs
  • cups buttermilk
  • 1 cups yellow cornmeal
  • ¾ cup all-purpose flour
  • cup sugar
  • 1 tbsp baking powder
  • 1 tsp salt


  • Preheat oven to 375 degrees. Coat 12 inch cast iron frying pan with unsalted butter.
  • Heat 1 tbsp butter in a skillet and add collard greens. Add a little salt for seasoning. Cook greens until tender about 6 minutes.
  • Whisk together mashed sweet potato, eggs, and buttermilk. Then add the remaining melted 5 tbsp of butter. Fold in collard greens.
  • In a separate bowl whisk together cornmeal, flour, sugar, baking powder, and salt.
  • Fold flour mixture into sweet potato mixture.
  • Pour the mixture into 12 inch cast iron frying pan. Spread evenly.
  • Bake for 25-30 minutes or until an inserted toothpick comes out clean.
  • Cool on rack and top with more butter.
Keyword collard greens, cornbred, sweet potato
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