Description
This Brown Sugar Sweet Potato Cornbread is a delightful twist on traditional cornbread, combining the natural sweetness of mashed sweet potatoes with warm spices and brown sugar for a moist, tender, and flavorful treat. Perfect as a side dish for dinner or as a comforting snack.
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 1 cup cooked and mashed sweet potatoes (about 2 small sweet potatoes)
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease a 9×9 inch baking pan or a cast-iron skillet to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. This combines all the dry flavor elements evenly.
- Mix Wet Ingredients: In a separate bowl, combine the cooked and mashed sweet potatoes with eggs, buttermilk, melted butter, and vanilla extract. Stir until the mixture is smooth and homogeneous.
- Combine Ingredients: Gradually fold the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix to keep the cornbread tender and light.
- Pour Batter and Spread: Pour the batter into your prepared pan or skillet, spreading it evenly to ensure uniform baking.
- Bake: Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean, indicating the cornbread is fully cooked.
- Cool and Serve: Let the cornbread cool slightly in the pan before slicing. This allows it to set and makes serving easier. Enjoy warm or at room temperature.
Notes
- Do not overmix the batter to avoid dense cornbread; fold gently until just combined.
- Ensure sweet potatoes are fully cooked and well mashed for best texture.
- Using a cast-iron skillet can enhance browning and add a rustic flavor.
- Leftover cornbread can be stored in an airtight container for up to 3 days or frozen for longer storage.
- Serve with butter, honey, or maple syrup for extra sweetness if desired.
