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
Scale
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.
