Looking for a unique and tasty twist on classic cornbread? Our Brown Sugar Sweet Potato Cornbread recipe combines the natural sweetness of sweet potatoes with the rich flavor of brown sugar, resulting in a moist and slightly sweet cornbread that’s perfect for any meal. Whether you’re serving it alongside a hearty dinner or enjoying it as a standalone treat, this cornbread is sure to impress.
Ingredients:
1 cup cooked and mashed sweet potatoes (about 2 small sweet potatoes)
1 cup cornmeal
1/2 cup brown sugar, packed
1 cup all-purpose flour
1/2 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs
1 cup buttermilk
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
Directions:
Preheat the Oven: Set your oven to 375°F (190°C) and grease a 9×9 inch baking pan or cast-iron skillet.
Prepare Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
Mix Wet Ingredients: In a separate bowl, combine the mashed sweet potatoes, eggs, buttermilk, melted butter, and vanilla extract. Mix until smooth.
Combine Ingredients: Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Be careful not to overmix.
Bake: Pour the batter into the prepared pan or skillet, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the cornbread to cool slightly before slicing and serving.
Serving Tips:
Warm or Room Temperature: Serve the cornbread warm from the oven for the best flavor and texture. However, it’s also delicious at room temperature.
Toppings: Enhance the flavor with a pat of butter, a drizzle of honey, or a sprinkle of cinnamon sugar. For a savory touch, serve with a dollop of sour cream or a sprinkle of fresh herbs.
Pairings: This cornbread makes a great side dish for chili, soups, stews, and roasted meats. It’s also perfect for a holiday meal or as part of a Southern-inspired spread.
Storage Tips:
At Room Temperature: Allow the cornbread to cool completely before storing. Keep it in an airtight container or wrap it tightly in plastic wrap. It will stay fresh at room temperature for up to 2-3 days.
Refrigeration: For longer storage, refrigerate the cornbread. Store it in an airtight container or wrap it tightly. It will stay fresh for up to a week.
Freezing: If you want to store it for an extended period, you can freeze the cornbread. Wrap it tightly in plastic wrap and then place it in a freezer-safe bag or container. It can be frozen for up to 3 months. To reheat, thaw it in the refrigerator overnight and warm it in the oven or microwave.
Reheating: To reheat, preheat your oven to 350°F (175°C). Place the cornbread on a baking sheet and warm it for about 10-15 minutes, or until heated through. You can also microwave individual slices for 20-30 seconds.
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FAQs:
Can I use canned sweet potatoes instead of fresh?
Yes, you can use canned sweet potatoes for this recipe. Just make sure to drain them well and mash them thoroughly to remove excess moisture. Adjust the amount of brown sugar if needed, as canned sweet potatoes may be sweeter than fresh ones.
Can I substitute the buttermilk with another ingredient?
If you don’t have buttermilk on hand, you can substitute it with regular milk mixed with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5-10 minutes before using. You can also use plain yogurt or sour cream as a replacement for buttermilk.
How can I make this cornbread gluten-free?
To make the cornbread gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend. Ensure that the baking powder and baking soda you use are also gluten-free. The texture may vary slightly, but it should still be delicious.
Can I add mix-ins to the cornbread batter?
Absolutely! You can customize your cornbread by adding mix-ins like shredded cheese, chopped jalapeños, or crumbled bacon to the batter. Just fold them in gently after combining the wet and dry ingredients, and be mindful not to overmix.
Concluision:
This Brown Sugar Sweet Potato Cornbread is a delightful twist on traditional recipes, offering a moist texture and a hint of sweetness that will have everyone coming back for seconds. Enjoy it warm from the oven or at room temperature—it’s versatile enough to complement any meal!
📖 Recipe:
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Brown Sugar Sweet Potato Cornbread
- Total Time: 50 minutes
- Yield: 9 servings
- Diet: Vegetarian
Description
Indulge in the irresistible blend of flavors with our Brown Sugar Sweet Potato Cornbread. This moist and slightly sweet cornbread combines the richness of brown sugar with the natural sweetness of mashed sweet potatoes, making it a perfect side dish for any meal. Whether you’re enjoying it with a hearty soup or a festive dinner, this cornbread is sure to be a crowd-pleaser.
Ingredients
1 cup cooked and mashed sweet potatoes (about 2 small sweet potatoes)
1 cup cornmeal
1 cup all-purpose flour
1/2 cup brown sugar, packed
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs
1 cup buttermilk
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×9 inch baking pan or cast-iron skillet.
- In a large bowl, whisk together cornmeal, flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, mix mashed sweet potatoes, eggs, buttermilk, melted butter, and vanilla extract until smooth.
- Gradually fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing.
- Pour the batter into the prepared pan or skillet, spreading it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cornbread to cool slightly before slicing and serving.
Notes
For the best texture, use freshly cooked sweet potatoes. Canned sweet potatoes can be used but may require adjusting the sugar amount.
Ensure the buttermilk is at room temperature for optimal mixing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9 servings
- Calories: 220 kcal per serving
