Description
This Brown Sugar Sweet Potato Cornbread is a moist and flavorful twist on traditional cornbread, combining the natural sweetness of mashed sweet potatoes with warm spices like cinnamon and nutmeg. Perfect as a side dish or a comforting snack, it features a tender crumb thanks to a blend of cornmeal and all-purpose flour, sweetened with brown sugar and enhanced by the richness of buttermilk and butter.
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 pan: 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, whisk together the cornmeal, all-purpose flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
- Combine wet ingredients: In a separate bowl, mix the cooked and mashed sweet potatoes, eggs, buttermilk, melted butter, and vanilla extract until the mixture is smooth and uniform.
- Combine wet and dry mixtures: Gradually fold the wet ingredients into the dry ingredient mixture, stirring gently until just combined. Be careful not to overmix to keep the cornbread tender.
- Transfer to pan: Pour the batter into your prepared pan or skillet, spreading it out evenly with a spatula.
- Bake the cornbread: Place the pan in the oven and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Allow the cornbread to cool slightly in the pan before slicing and serving warm.
Notes
- Ensure sweet potatoes are well cooked and mashed smoothly for best texture.
- Do not overmix the batter to avoid dense cornbread.
- You can substitute buttermilk with milk and a tablespoon of vinegar if needed.
- Using a cast-iron skillet enhances the crust for a crispier edge.
- Store leftovers covered at room temperature for up to two days or refrigerate for up to five days.
