Brown Sugar Sweet Potato Cornbread Recipe
Get ready to fall in love with this irresistible Brown Sugar Sweet Potato Cornbread—a true celebration of cozy flavors and comfort baking! Imagine tender, golden cornbread infused with sweet roasted sweet potato, kissed with warm brown sugar, and rich with a hint of cinnamon. Each slice is wonderfully fluffy with just the right amount of moisture, making it the perfect companion for a hearty meal or a sneaky snack. This recipe brings Southern hospitality straight to your table with its soul-soothing taste and simple ingredients.
Ingredients You’ll Need
The beauty of Brown Sugar Sweet Potato Cornbread lies in its straightforward, pantry-friendly ingredients. Each one brings something special to the table, whether it’s sweetness, tenderness, or that classic cornbread crumb we all adore.
- Sweet Potato: Roasted and mashed, it gives the cornbread unmatched moistness and a natural sweetness.
- Yellow Cornmeal: Offers that essential cornbread flavor and a subtle crunch in every bite.
- All-Purpose Flour: Balances the cornmeal for a softer, less crumbly texture.
- Brown Sugar: Adds warmth, depth, and a delightful caramel note that pairs perfectly with sweet potato.
- Baking Powder: Ensures a fluffy, tall rise and light crumb.
- Baking Soda: Works alongside the buttermilk for extra leavening power.
- Salt: Makes all the sweet and savory flavors pop.
- Cinnamon (Optional): Introduces a whisper of spice for extra coziness—feel free to use or skip!
- Eggs: Bind everything together and contribute to the golden color.
- Buttermilk: Adds tang, helps with tenderness, and reacts with the baking soda for the perfect rise.
- Whole Milk: Loosens the batter just enough for a lovely pourable consistency.
- Unsalted Butter: Gives the crumb richness and that classic, buttery flavor.
- Vanilla Extract: Rounds out the flavors with subtle sweetness.
How to Make Brown Sugar Sweet Potato Cornbread
Step 1: Prep Your Pan and Oven
Start by setting the stage for baking magic! Preheat your oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish or a beloved cast-iron skillet. This ensures your cornbread won’t stick, and it gives you those perfect, clean slices later on.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together your cornmeal, flour, brown sugar, baking powder, baking soda, salt, and cinnamon if you’re using it. Whisking incorporates air and ensures the leaveners, sugar, and spices are evenly distributed, so every bite of your Brown Sugar Sweet Potato Cornbread tastes just right.
Step 3: Blend the Wet Ingredients
Grab a separate bowl and whisk up your eggs, buttermilk, whole milk, mashed sweet potato, melted butter, and vanilla extract. Make sure your sweet potato is velvety smooth, and blend until everything is perfectly combined. This mixture will bring the cornbread its signature tenderness and creamy color.
Step 4: Combine Wet and Dry Mixes
Pour the wet ingredients into the dry mixture and stir gently, just until everything is incorporated. Don’t overmix—stirring until just combined ensures your Brown Sugar Sweet Potato Cornbread will be fluffy, moist, and never tough.
Step 5: Bake to Golden Perfection
Pour the batter into your prepared pan or skillet and smooth the top with a spatula. Slide it into the oven and bake for 25 to 30 minutes, or until the top is beautifully golden and a toothpick comes out clean from the center. Let it cool for a few minutes so the slices hold together when you dig in!
How to Serve Brown Sugar Sweet Potato Cornbread
Garnishes
Dress up your warm slices with a pat of creamy butter, a drizzle of honey, or a sprinkle of flakey sea salt for a delicious contrast. For a little extra flair, dust each piece with a bit of cinnamon or serve with a dollop of whipped honey butter to highlight the cornbread’s sweet, cozy notes.
Side Dishes
Brown Sugar Sweet Potato Cornbread shines next to hearty stews, spicy chili, or roasted meats. I love it with a bowl of smoky vegetarian chili or beside barbecue chicken. The mild sweetness beautifully balances savory mains, soaking up flavorful sauces like a dream.
Creative Ways to Present
Cut your cornbread into rustic wedges or classic squares, or bake it as adorable muffins for individual servings. Try layering cubes into a savory bread pudding, or slice it thin for a creative base under poached eggs at brunch. You can even toast leftovers and turn them into sweet croutons for fall salads!
Make Ahead and Storage
Storing Leftovers
To keep your Brown Sugar Sweet Potato Cornbread at its very best, store any leftover pieces in an airtight container at room temperature for up to two days. If you want to keep it longer, pop it in the fridge where it’ll stay fresh and moist for about 4–5 days.
Freezing
This cornbread freezes beautifully! Wrap individual pieces or the whole batch tightly in plastic wrap and then foil. Store in the freezer for up to three months. Thawed slices are just as moist and flavorful as the day you baked them—a true lifesaver for busy weeks.
Reheating
To reheat, simply warm slices in a 300°F oven for about 10 minutes, or zap them in the microwave for 15–20 seconds until soft and steamy. Add a dab of butter to bring back the fresh-baked feel and revive those incredible flavors.
FAQs
Can I use canned sweet potato instead of fresh?
Absolutely! Canned sweet potato puree works perfectly in this recipe—just make sure it’s pure sweet potato with no added sugars or spices.
Can I make this cornbread gluten-free?
Yes, just swap the all-purpose flour for your favorite cup-for-cup gluten-free flour blend. Everything else stays the same, and you’ll still get that tender crumb.
What if I don’t have buttermilk?
No worries—make an easy substitute by mixing 3/4 cup milk with 2 teaspoons lemon juice or vinegar. Let it sit for a few minutes to thicken, and you’re good to go!
Can I add mix-ins like nuts or corn kernels?
Definitely! For a bit of crunch or extra texture, fold in about 1/2 cup of chopped pecans or corn kernels before baking. The Brown Sugar Sweet Potato Cornbread is super versatile.
Is it better to bake in a cast-iron skillet or baking dish?
Both work great! A cast-iron skillet gives a slightly crisper edge and beautiful golden crust, while a 9×9 baking dish delivers soft, even slices. Use whatever you have on hand—either way, you’ll love the results.
Final Thoughts
There’s something special about gathering around a warm, homemade pan of Brown Sugar Sweet Potato Cornbread. Whether you serve it at a holiday table or as a weeknight treat, each bite delivers comfort and cheer. Don’t wait for a special occasion—bake a batch, share it with your favorite people, and enjoy the magic for yourself!
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Brown Sugar Sweet Potato Cornbread Recipe
- Total Time: 45 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
This Brown Sugar Sweet Potato Cornbread is a delightful twist on classic cornbread, infused with the natural sweetness of roasted sweet potatoes and the rich flavor of brown sugar. Moist, tender, and subtly spiced, it’s the perfect side dish for any meal.
Ingredients
Dry Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon (optional)
Wet Ingredients:
- 1 cup mashed sweet potato (about 1 medium sweet potato, roasted and mashed)
- 2 large eggs
- 3/4 cup buttermilk
- 1/4 cup whole milk
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish or cast-iron skillet.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, brown sugar, baking powder, baking soda, salt, and cinnamon (if using).
- Combine Wet Ingredients: In a separate bowl, whisk the eggs, buttermilk, milk, mashed sweet potato, melted butter, and vanilla extract until smooth.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir until just combined—do not overmix.
- Bake: Pour the batter into the prepared pan, smooth the top, and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
- Serve: Let cool slightly before slicing and serving.
Notes
- For extra texture, fold in 1/2 cup chopped pecans or corn kernels.
- Serve warm with butter, honey, or alongside chili or roasted meats.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 15g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
