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
