Brown Sugar Sweet Potato Cornbread
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!
- 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
Ingredients
- 1 cup mashed sweet potatoes (about 1 medium sweet potato)
- 1 cup cornmeal
- 1 cup all-purpose flour
- ½ cup brown sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon (optional)
- ½ cup unsalted butter, melted
- 2 large eggs
- ¾ cup milk (or buttermilk for extra moisture)
- 1 teaspoon vanilla extract
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.
Find it online: https://yumfamilyrecipes.com/brown-sugar-sweet-potato-cornbread/
