Photo by Michael Piazza / Styled by Catrine Kelty

There were always two types of cornbread on our family’s gathering table: an oven-baked sweet one and hot water cornbread (also known as hoecakes, which are similar to Rhode Island’s jonnycakes) fried as patties in a cast-iron skillet. Both are equally delicious and widely accepted yet vastly different in taste and texture. These two cornbreads tell the tale of my family’s migration from the South to the North/ Midwest and as I’ve found my own voice in the kitchen—and depending on how nostalgic I feel—my guests also get to experience this journey. Traditional hot water cornbread lacks the sweetness I enjoy from oven-baked corn bread, so in an effort to increase the natural sugar in my recipe, I added roasted sweet potato (yet another way to utilize holiday leftovers, if you have any). These simple but complex-textured treats can transport you to another time and place or make you feel warm and fuzzy right at home.

Makes 10–12 fritters

FOR THE WHIPPED HONEY BUTTER:
1 stick salted butter, softened
2 tablespoons honey

CORNBREAD:
¾ cups water
½ teaspoon salt
½ cup cornmeal
2 tablespoons all-purpose flour
1 teaspoon baking powder
½ teaspoon dark brown sugar
1 large egg
½ cup of roasted sweet potato, mashed
1 cup vegetable oil

FOR THE HONEY BUTTER:
Add butter to a stand mixer fitted with paddle attachment and whip on high speed for 15 seconds. Then, add honey and whip on medium speed for another 15 seconds. Using a spatula, transfer the butter to a small bowl, cover and set aside at room temperature.

FOR THE CORNBREAD:
Set aside a paper-towel-lined plate or wire rack and rimmed baking sheet.

In a medium saucepan, bring water and salt to a boil. Once water has reached a boil, whisk in the cornmeal until no lumps remain. Set aside for 5 minutes.

In a medium bowl mix all-purpose flour, baking powder and sugar until fully combined then whisk in the egg and sweet potato until it becomes a slightly smooth mixture and then add to the cornmeal, whisking to combine. Some small lumps may remain.

Heat oil in a cast-iron or nonstick skillet over medium-high heat, just until the oil shimmers. Drop 6 tablespoons of batter in the oil and cook until golden brown, about 2–3 minutes, on each side. Remove from the pan to a paper-towel-lined plate to drain. Repeat with remaining batter. Serve hot.

This recipe appeared in the Winter 2025 issue as part of a larger story: A Winter Menu