If you’ve ever thought cornbread couldn’t get any better, wait until you try this Brown Sugar Sweet Potato Cornbread Recipe. It’s a delightful twist on the classic, blending the natural sweetness and moist texture of mashed sweet potatoes with the rich, caramel notes of brown sugar. Each bite offers a perfect balance of warmth from cinnamon and nutmeg, complemented by a tender crumb thanks to buttermilk and melted butter. Whether you’re baking for a cozy family dinner or bringing a dish to a holiday gathering, this cornbread recipe is sure to become a fast favorite in your kitchen.
Ingredients You’ll Need
This Brown Sugar Sweet Potato Cornbread Recipe calls for simple, pantry-friendly ingredients that come together in harmony to create that irresistible flavor and texture we all crave. Every component plays an essential role, from the cornmeal’s hearty graininess to the sweet potato’s moist, velvety feel.
- Cooked and mashed sweet potatoes: About 1 cup, bringing natural sweetness and moisture for a soft crumb.
- Cornmeal: 1 cup of this gives the cornbread its signature grainy texture and a touch of rustic charm.
- All-purpose flour: 1 cup to provide structure and a tender bite.
- Brown sugar, packed: 1/2 cup adds delicious caramel undertones and enhances the sweetness just right.
- Baking powder: 1 tablespoon to help the bread rise beautifully and stay light.
- Baking soda: 1/2 teaspoon to react perfectly with the buttermilk for tender crumb and fluffiness.
- Salt: 1/2 teaspoon, essential for balancing sweetness and bringing out flavors.
- Ground cinnamon: 1/2 teaspoon to add a warm, cozy spice note.
- Ground nutmeg: 1/4 teaspoon for a subtle depth of spice.
- Eggs: 2 large eggs bind everything together while adding richness.
- Buttermilk: 1 cup for moisture and a slight tang that complements the sweet potato.
- Unsalted butter, melted: 1/2 cup to infuse richness and a tender crumb.
- Vanilla extract: 1 teaspoon adds a hint of aromatic sweetness to round out the flavors.
How to Make Brown Sugar Sweet Potato Cornbread Recipe
Step 1: Prepare Your Oven and Pan
Begin by preheating your oven to 375°F (190°C). Grease a 9×9 inch baking pan or a cast-iron skillet—either works wonderfully for even baking and that classic cornbread crust.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the cornmeal, all-purpose flour, packed brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Mixing these dry ingredients thoroughly ensures every bite is full of balanced flavor and consistent texture.
Step 3: Mix the Wet Ingredients
In a separate bowl, stir the mashed sweet potatoes until smooth. Add the eggs, buttermilk, melted butter, and vanilla extract, whisking gently until all wet ingredients blend into a luscious, creamy batter. This mixture is where your cornbread’s moist and tender quality develops.
Step 4: Combine Wet and Dry
Gradually fold the wet mixture into the dry ingredients, stirring just until combined. Overmixing can lead to tough cornbread, so keep it light and airy with gentle folding, preserving that soft crumb.
Step 5: Pour and Spread
Pour the batter into your prepared pan or skillet, using a spatula to spread it out evenly. This helps the cornbread bake uniformly and develop a lovely golden crust all around.
Step 6: Bake Your Cornbread to Perfection
Bake in the preheated oven for 25 to 30 minutes. You’ll know it’s ready when a toothpick inserted in the middle comes out clean. The smell alone will have you impatiently waiting for that first warm slice.
Step 7: Cool and Serve
Once baked, allow the cornbread to cool slightly in the pan before slicing. This resting time helps it set nicely and makes cutting easier without crumbling.
How to Serve Brown Sugar Sweet Potato Cornbread Recipe
Garnishes
A pat of melting butter or a drizzle of honey instantly elevates this cornbread, adding extra richness or a touch of floral sweetness. For a festive touch, sprinkle on a bit of chopped pecans or a light dusting of cinnamon sugar right before serving.
Side Dishes
This Brown Sugar Sweet Potato Cornbread Recipe pairs beautifully with hearty stews, chili, roasted meats, or even a fresh winter salad. Its sweet-savory profile balances spicy and smoky dishes perfectly, making it a versatile star at your table.
Creative Ways to Present
For a charming presentation, try serving the cornbread in individual cast-iron skillets or cut into fun shapes using cookie cutters. You can also turn it into a base for cornbread stuffing during the holidays or crumble it over baked casseroles for delightful texture contrasts.
Make Ahead and Storage
Storing Leftovers
Leftover cornbread keeps well when wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to two days. For longer freshness, refrigeration extends it to about a week without losing moisture.
Freezing
If you want to enjoy this Brown Sugar Sweet Potato Cornbread Recipe another day, slice and freeze individual pieces in a zip-top bag. They stay delicious for up to three months and thaw quickly for a convenient treat anytime.
Reheating
Rewarm your cornbread slices in a toaster oven or conventional oven at 300°F (150°C) for about 10 minutes to restore that fresh-baked texture and warmth. You can also microwave briefly, but the oven method keeps the crust crispier.
FAQs
Can I use regular sugar instead of brown sugar in this recipe?
Yes, but the flavor will be less rich and caramel-like. Brown sugar adds a deeper sweetness that’s key to this recipe’s signature taste, so it’s best to stick to it if you can.
Do I have to use sweet potatoes, or can I substitute with pumpkin or carrots?
Sweet potatoes bring moisture and a unique flavor that balances perfectly with the spices and brown sugar. Pumpkin or carrots could work in a pinch, but the texture and sweetness may differ slightly.
Is it necessary to use buttermilk, or can I use regular milk?
Buttermilk’s acidity reacts with the baking soda to give the cornbread its tender crumb and slight tang. You can substitute regular milk with a tablespoon of lemon juice or vinegar added to it, but it’s not exactly the same.
Can I make this recipe gluten-free?
Absolutely! Replace the all-purpose flour with a gluten-free baking blend, ensuring it includes xanthan gum. The texture may vary slightly, but the cornbread will still be delicious.
How do I know when the cornbread is done baking?
The best indicator is inserting a toothpick into the center; if it comes out clean or with just a few moist crumbs, your cornbread is perfectly baked and ready to enjoy.
Final Thoughts
There’s something truly comforting about this Brown Sugar Sweet Potato Cornbread Recipe that makes it a must-bake for any occasion. From breakfast to dinner, its sweet warmth and tender crumb invite you to savor every bite. I can’t wait for you to try it and make it your new kitchen favorite!
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Brown Sugar Sweet Potato Cornbread Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 9 servings
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Brown Sugar Sweet Potato Cornbread is a moist and flavorful twist on traditional cornbread, featuring the natural sweetness of mashed sweet potatoes and a hint of warm spices. Perfect for any meal or holiday gathering, it combines cornmeal and all-purpose flour with brown sugar, cinnamon, and nutmeg, baked to a golden perfection.
Ingredients
Main Ingredients
- 1 cup cooked and mashed sweet potatoes (about 2 small sweet potatoes)
- 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
- 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). Grease a 9×9 inch baking pan or a cast-iron skillet thoroughly to prevent sticking and ensure even cooking.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, brown sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until well combined.
- Combine Wet Ingredients: In a separate bowl, combine the cooked and mashed sweet potatoes, eggs, buttermilk, melted unsalted butter, and vanilla extract. Mix well until the mixture is smooth and homogeneous.
- Combine Wet and Dry Mixtures: Gradually fold the wet mixture into the dry ingredients. Stir gently and just until the ingredients are evenly combined; be careful not to overmix to keep the cornbread tender.
- Pour Batter and Level: Pour the batter into the prepared baking pan or skillet. Spread it out evenly with a spatula to ensure uniform baking.
- Bake: Place the pan in the preheated oven and bake for 25 to 30 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with just a few crumbs attached.
- Cool and Serve: Remove the cornbread from the oven and allow it to cool slightly in the pan before slicing. Serve warm or at room temperature for the best flavor and texture.
Notes
- Use cooked and mashed sweet potatoes that are well-drained to avoid excess moisture which can affect batter consistency.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- For a dairy-free version, substitute butter with a plant-based alternative and buttermilk with a non-dairy milk and vinegar mixture.
- Adding a touch of honey or maple syrup can enhance the sweetness if desired.
- Storing leftover cornbread in an airtight container at room temperature keeps it fresh for 2 days; refrigerate for longer storage.
