Description
This Brown Sugar Sweet Potato Cornbread is a moist, tender, and flavorful twist on traditional cornbread. Infused with sweet potatoes, warm spices, and a hint of vanilla, it’s the perfect side dish for fall meals or holiday gatherings. The combination of brown sugar and spices adds a delightful sweetness that pairs beautifully with the buttery texture.
Ingredients
Scale
Dry Ingredients
- 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
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 the oven: Preheat your oven to 375°F (190°C) and grease a 9×9 inch baking pan or cast-iron skillet to prevent sticking.
- Mix dry ingredients: In a large bowl, thoroughly whisk together the cornmeal, all-purpose flour, brown sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg to evenly distribute all the dry components.
- Combine wet ingredients: In a separate bowl, combine the cooked and mashed sweet potatoes, eggs, buttermilk, melted unsalted butter, and vanilla extract. Mix these until smooth and fully blended.
- Combine wet and dry mixtures: Gradually fold the wet ingredients into the dry ingredients carefully until just combined. Be cautious not to overmix to maintain a tender texture.
- Pour batter and bake: Pour the batter evenly into the prepared baking pan or skillet, spreading it out to the edges for uniform baking.
- Bake the cornbread: Place the pan in the oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating it is fully cooked.
- Cool and serve: Remove the cornbread from the oven and allow it to cool slightly before slicing and serving, enhancing the texture and flavor.
Notes
- For extra moisture, you can add a tablespoon of honey or maple syrup to the wet ingredients.
- Use a cast-iron skillet for a crispier crust if desired.
- Ensure not to overmix the batter to avoid a dense cornbread.
- Sweet potatoes should be cooked and mashed well to avoid lumps in the batter.
- This cornbread pairs wonderfully with chili, soups, or a hearty fall meal.
