If you’re craving a cozy Southern treat with an irresistible twist, Brown Sugar Sweet Potato Cornbread is your golden ticket to comfort food bliss. This ultra-moist cornbread brings together rustic cornmeal, creamy mashed sweet potato, and the caramel depth of brown sugar, baking up into a gorgeous loaf that’s equal parts homey and memorable. Every bite is a tender, not-too-sweet nod to classic cornbread, perfect for pairing with chili or enjoying with melting honey butter. Whether you’re hosting friends or just want a little self-care in bread form, you’ll want to make this on repeat all season long.
Ingredients You’ll Need
Let’s celebrate the simple pantry heroes that make Brown Sugar Sweet Potato Cornbread so special! Every ingredient shines—adding sweetness, moistness, or classic flavor that transforms a humble side into something memorable.
- Mashed sweet potato: Adds sweetness and unbeatable moisture for that ultra-tender crumb.
- Yellow cornmeal: The backbone of any Southern cornbread, it contributes a rustic texture and gorgeous golden hue.
- All-purpose flour: Balances the cornmeal and ensures a perfectly light, fluffy structure.
- Packed brown sugar: Brings warm, caramel notes that set this cornbread apart.
- Baking powder: Just the lift you need for a lofty, dreamy slice.
- Baking soda: Teams up with buttermilk for extra rise and tender results.
- Salt: Heightens all the flavors and provides balance.
- Ground cinnamon (optional): A cinnamon whisper adds cozy fall vibes, but skip if you crave pure cornbread flavor.
- Large eggs: Bind everything together and give plushness to each bite.
- Buttermilk: The key to rich, slightly tangy cornbread that stays moist for days.
- Melted butter or neutral oil: Adds a buttery flavor and keeps things deliciously tender; choose butter for extra richness.
- Vanilla extract: Rounds out the sweetness and ties everything together beautifully.
How to Make Brown Sugar Sweet Potato Cornbread
Step 1: Prep Your Pan and Preheat
Start by heating your oven to 375°F (190°C), ensuring you get that gorgeous golden crust. Grease an 8×8-inch baking dish or line it with parchment for easy removal. This quick prep step means you can pour in your batter without any stickiness or fuss later on.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the cornmeal, all-purpose flour, packed brown sugar, baking powder, baking soda, salt, and ground cinnamon if you’re feeling festive. Blending these dry ingredients ensures an even texture and flavor in every bite, so your Brown Sugar Sweet Potato Cornbread is never clumpy or uneven.
Step 3: Whisk the Wet Ingredients
In a separate bowl, combine the mashed sweet potato, eggs, buttermilk, melted butter (or oil), and vanilla extract. Whisk until smooth and cohesive. The sweet potato and buttermilk are what keep this cornbread extra moist and rich—no dry, crumbly slices here!
Step 4: Bring Wet and Dry Together
Pour the wet ingredients into the bowl with your dry mix. Gently fold them together until just combined—don’t overmix! A few streaks of flour are totally fine. Mixing too much can lead to tough cornbread, and we’re after perfect, tender slices.
Step 5: Bake to Golden Perfection
Scrape your batter into the prepared pan and smooth the top so it bakes evenly. Slide it into the oven and bake for 25–30 minutes. You’ll know it’s ready when the top is beautifully golden and a toothpick inserted in the center comes out clean. Let it cool for about 10 minutes—trust me, the anticipation is worth it.
How to Serve Brown Sugar Sweet Potato Cornbread
Garnishes
Dress up your Brown Sugar Sweet Potato Cornbread with a generous pat of creamy butter or a sticky drizzle of honey. Chopped toasted pecans or a sprinkle of flaky sea salt add a touch of elegance and crunch without overpowering those deep, sweet flavors.
Side Dishes
This cornbread is a natural companion to anything hearty—think smoky chili, spicy soups, or a cozy braised stew. It soaks up sauces beautifully and delivers a sweet-savory balance to any comfort food lineup.
Creative Ways to Present
For something extra special, slice your Brown Sugar Sweet Potato Cornbread into cubes for a bread pudding base, bake it in mini muffin tins for bite-sized snacks, or even serve toasted slices with whipped cinnamon butter for a next-level brunch treat.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cornbread tightly in foil or an airtight container at room temperature for up to two days. The brown sugar and sweet potato keep it tender, but a little wrap goes a long way toward preserving freshness.
Freezing
Freezing Brown Sugar Sweet Potato Cornbread is a snap. Cool it completely, cut into squares, and store them layered between parchment in a freezer-safe bag or container. It’ll keep for up to two months, ready for whenever a craving strikes.
Reheating
To reheat, thaw at room temperature if frozen, then warm slices in a low oven (about 300°F) for 10 minutes or microwave for 10–15 seconds until just warmed through. A quick toast brings back that fresh-from-the-oven taste and texture.
FAQs
Can I use canned sweet potato instead of fresh?
Absolutely! Canned sweet potato puree works beautifully and cuts down on prep time. Just make sure it’s pure sweet potato with no extra sugar or seasonings added.
Does Brown Sugar Sweet Potato Cornbread taste very sweet?
It’s gently sweet but not like cake—more of a balanced, rich flavor. The brown sugar makes it taste warm and cozy, but it won’t overpower savory dishes if you’re pairing it with dinner.
Can I make this cornbread dairy-free?
Yes, you can swap the buttermilk for a dairy-free milk plus a teaspoon of lemon juice or apple cider vinegar, and use neutral oil instead of butter. The result is still moist and flavorful!
Is this recipe gluten-free?
As written, the recipe includes all-purpose flour, but you can try substituting your favorite 1:1 gluten-free baking flour for a gluten-free version. The texture may shift slightly, but it’ll still be delicious.
How do I know when my cornbread is done?
Check for a golden top and test with a toothpick—when inserted into the center, it should come out clean or with just a few moist crumbs, never wet batter.
Final Thoughts
Brown Sugar Sweet Potato Cornbread is the kind of recipe that once you try, you’ll find yourself craving again and again. Whether you serve it at a holiday feast, a chilly night supper, or just because, it brings a bit of homemade comfort to every bite. Don’t hesitate—grab those simple ingredients and treat yourself to a slice of truly special cornbread!
Print
Brown Sugar Sweet Potato Cornbread Recipe
- Total Time: 45 minutes
- Yield: 9 slices
- Diet: Vegetarian
Description
This Brown Sugar Sweet Potato Cornbread is a moist and flavorful twist on traditional cornbread. The addition of sweet potato and brown sugar gives it a slightly sweet taste that pairs perfectly with savory dishes. Easy to make and perfect for fall gatherings!
Ingredients
Dry Ingredients:
1 cup yellow 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 teaspoon ground cinnamon (optional)
Wet Ingredients:
1 cup mashed sweet potato (about 1 medium), 2 large eggs, 1 cup buttermilk, 1/4 cup melted butter or neutral oil, 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat oven to 375°F (190°C) and prepare an 8×8-inch baking dish.
- Mix Dry Ingredients: In a large bowl, whisk together cornmeal, flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
- Combine Wet Ingredients: In another bowl, mix sweet potato, eggs, buttermilk, melted butter, and vanilla.
- Combine and Bake: Gently fold wet ingredients into dry until just combined. Pour into pan and bake for 25–30 minutes.
- Cool and Serve: Let cool for 10 minutes before slicing and serving.
Notes
- You can use canned sweet potato or pumpkin purée as a substitute.
- Enhance with chopped pecans or a drizzle of honey butter for added richness.
- Best enjoyed warm with a slather of butter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 11g
- Sodium: 270mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
