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
Scale
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
