Description
This Brown Sugar Sweet Potato Cornbread is a moist and flavorful twist on classic cornbread, incorporating mashed sweet potatoes and warm spices like cinnamon and nutmeg for a sweet, comforting side dish or snack. Perfectly tender with a golden crust, it’s easy to prepare and a crowd-pleaser for any occasion.
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 Oven: Preheat the oven to 375°F (190°C) and grease a 9×9 inch baking pan or a cast-iron skillet to prepare for baking.
- Mix Dry Ingredients: In a large bowl, whisk together cornmeal, all-purpose flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg ensuring they are evenly combined.
- Combine Wet Ingredients: In a separate bowl, mix cooked and mashed sweet potatoes, eggs, buttermilk, melted butter, and vanilla extract until smooth and well blended.
- Combine Wet and Dry: Gradually fold the wet ingredients into the dry ingredients just until combined, taking care not to overmix to keep the batter light.
- Transfer Batter: Pour the batter evenly into the prepared baking pan or skillet and spread it out smoothly with a spatula.
- Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean, and the top is golden brown.
- Cool and Serve: Allow the cornbread to cool slightly before slicing to set the texture. Serve warm or at room temperature.
Notes
- Do not overmix the batter to avoid dense cornbread.
- Use fresh baking powder and baking soda for best rise.
- You can substitute buttermilk with milk and 1 tablespoon lemon juice or vinegar if needed.
- Sweet potatoes can be roasted, boiled, or microwaved until tender before mashing.
- For a richer flavor, use browned butter instead of melted unsalted butter.
