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
