Why You’ll Love This Recipe

Rich and Moist: The addition of sweet potatoes keeps the cornbread soft and tender.
Sweet and Savory Balance: Brown sugar enhances the natural sweetness of sweet potatoes while complementing the slight savoriness of cornmeal.
Perfect for Any Occasion: Whether it’s for Thanksgiving, a family dinner, or a simple side dish, this cornbread fits any meal.
Easy to Make: Simple ingredients and easy steps make this a great recipe for beginners.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Sweet potatoes
Cornmeal
All-purpose flour
Brown sugar
Baking powder
Baking soda
Salt
Cinnamon (optional for extra warmth)
Eggs
Milk (or buttermilk for extra tenderness)
Butter (melted)
Vanilla extract

Directions

Prepare the Sweet Potatoes: Cook and mash the sweet potatoes until smooth. Let them cool slightly.
Preheat the Oven: Set the oven to 375°F (190°C) and grease a baking dish or cast-iron skillet.
Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
Combine Wet Ingredients: In another bowl, mix the mashed sweet potatoes, eggs, milk, melted butter, and vanilla extract until well blended.
Mix Everything Together: Gradually fold the wet ingredients into the dry ingredients, stirring until just combined. Avoid overmixing.
Bake: Pour the batter into the prepared dish and smooth the top. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cool and Serve: Let the cornbread cool for a few minutes before slicing and serving.

Servings and Timing

Servings: 8-10 slices
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes

Variations

Spiced Version: Add nutmeg or cloves for extra warmth.
Nutty Crunch: Fold in chopped pecans or walnuts for texture.
Maple Flavor: Substitute part of the brown sugar with maple syrup for a deeper sweetness.
Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour.
Vegan Alternative: Replace eggs with flax eggs and use plant-based milk and butter.

Storage/Reheating

Storage: Store leftover cornbread in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Freezing: Wrap slices tightly in plastic wrap and store in a freezer-safe bag for up to 3 months.
Reheating: Warm in the oven at 300°F for 10 minutes or microwave individual slices for about 20 seconds.

FAQs

How do I make this cornbread extra moist?

Using buttermilk instead of regular milk and adding a little extra mashed sweet potato can help retain moisture.

Can I make this recipe without eggs?

Yes, you can use flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) as a substitute.

Can I use canned sweet potatoes?

Yes, canned sweet potatoes work, but drain and mash them well before using.

What’s the best way to mash sweet potatoes for cornbread?

Roasting the sweet potatoes brings out their natural sweetness, but boiling or steaming also works. Mash them until completely smooth.

Can I make this cornbread in a muffin tin?

Absolutely! Bake at the same temperature but reduce the baking time to 15-20 minutes.

How do I prevent my cornbread from being too crumbly?

Make sure you measure ingredients accurately and avoid overbaking. Using a mix of cornmeal and flour helps hold it together.

Can I add cheese to this recipe?

Yes! A handful of shredded cheddar or gouda adds a delicious savory contrast.

What type of cornmeal should I use?

Use finely ground cornmeal for a smoother texture or medium-ground for a bit of crunch.

Can I use honey instead of brown sugar?

Yes, but reduce the liquid slightly to balance the moisture.

Is this cornbread spicy?

No, but you can add a pinch of cayenne or chopped jalapeños for a spicy kick.

Conclusion

Brown Sugar Sweet Potato Cornbread is a comforting and flavorful twist on classic cornbread. With its perfect balance of sweetness, warmth, and soft texture, it’s a must-try side dish for any meal. Whether you serve it with butter, drizzle it with honey, or pair it with your favorite chili, this cornbread will quickly become a household favorite. Try it today and enjoy every bite!

Brown Sugar Sweet Potato Cornbread

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This Brown Sugar Sweet Potato Cornbread is the perfect blend of sweet and savory, made with mashed sweet potatoes, brown sugar, and cornmeal for a moist and flavorful twist on classic cornbread. It’s a great side dish for holiday meals or weeknight dinners!

Author: Emily
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 9 servings
Category: Bread, Side Dish
Method: Baking
Cuisine: Southern, American
Diet: Vegetarian

Instructions

Preheat the oven to 375°F (190°C) and grease a 9-inch baking pan or cast-iron skillet.
Prepare the sweet potatoes by boiling or roasting them until tender, then mash until smooth.
Mix the dry ingredients: In a large bowl, whisk together cornmeal, flour, brown sugar, baking powder, salt, and cinnamon.
Combine the wet ingredients: In another bowl, whisk the mashed sweet potatoes, melted butter, eggs, milk, and vanilla extract until smooth.
Mix everything together: Gradually add the wet ingredients to the dry ingredients and stir until just combined (do not overmix).
Bake: Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Serve: Let the cornbread cool for a few minutes before slicing. Serve warm with butter, honey, or maple syrup.

Notes

You can substitute whole wheat flour for all-purpose flour for a heartier texture.
Buttermilk can be used instead of regular milk for a tangier flavor.
This cornbread pairs well with chili, roasted meats, or as a side for Thanksgiving dinner.