If you’re searching for a cozy, crowd-pleasing bread that pairs comfort and a hint of sweetness in every bite, Brown Sugar Sweet Potato Cornbread absolutely needs to be on your kitchen bucket list. This Southern-inspired twist on classic cornbread features creamy mashed sweet potatoes, warm spices, and a delectable caramel depth from brown sugar—all coming together in a golden slice that’s as soft as it is flavorful. Whether you’re serving it alongside a big bowl of chili or letting it shine with just a drizzle of honey, every bite welcomes you like a warm hug.
Ingredients You’ll Need
There’s such beauty in simplicity! The ingredients for Brown Sugar Sweet Potato Cornbread are probably already waiting in your pantry, and each one plays a delicious part—bringing subtle spice, luscious moisture, and that signature golden crumb.
- Mashed Sweet Potato (1 cup): Adds moisture, natural sweetness, and a lovely orange hue.
- All-Purpose Flour (1 cup): Provides structure for tender, sliceable cornbread.
- Yellow Cornmeal (1 cup): Gives that signature cornbread texture and flavor.
- Packed Brown Sugar (1/2 cup): Infuses deep molasses sweetness and helps the crust caramelize beautifully.
- Baking Powder (1 tablespoon): Ensures a tall, fluffy rise every time.
- Baking Soda (1/2 teaspoon): Reacts with acidity for extra lift and a delicate crumb.
- Salt (1/2 teaspoon): Balances and enhances every flavor note.
- Ground Cinnamon (1 teaspoon): Delivers warmth that flatters both sweet potato and brown sugar.
- Nutmeg (1/4 teaspoon): A subtle spice that makes the aroma irresistible.
- Large Eggs (2): Bind the ingredients and add richness.
- Buttermilk (1 cup): Creates tanginess and a beautifully tender crumb.
- Unsalted Butter, Melted & Slightly Cooled (1/2 cup): Adds richness and that classic, buttery flavor.
- Vanilla Extract (1 teaspoon): Lends sweet, floral undertones.
- Honey or Butter for Serving: Perfect finishing touches for each warm slice!
How to Make Brown Sugar Sweet Potato Cornbread
Step 1: Prepare Your Pan and Preheat
Start by preheating your oven to 375°F (190°C) so the cornbread bakes evenly and develops that golden crust. Grease a 9×9-inch baking pan or your favorite cast-iron skillet—a skillet adds extra crispiness to the edges, but any sturdy pan will do!
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, yellow cornmeal, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Mixing the dry ingredients well at this stage ensures every bite of Brown Sugar Sweet Potato Cornbread has the perfect balance of flavor and rise.
Step 3: Blend the Wet Ingredients
In a separate bowl, whisk the mashed sweet potato with eggs, buttermilk, melted butter, and vanilla extract until smooth and homogenous. This dreamy orange mixture is the key to the cornbread’s moist, tender texture.
Step 4: Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry bowl (not the other way around!) and stir gently with a spatula or spoon until just combined. Resist the urge to overmix—stirring until no big streaks of flour remain is all you need for soft, fluffy cornbread.
Step 5: Bake Until Golden
Transfer your batter into the greased pan and smooth the top. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean. The kitchen will fill with dreamy, warm aromas! Let it cool slightly before slicing so you get neat squares.
How to Serve Brown Sugar Sweet Potato Cornbread
Garnishes
For an irresistible finish, spread each slice of Brown Sugar Sweet Potato Cornbread with a pat of rich butter or drizzle it generously with honey. A sprinkle of flaky sea salt or an extra dusting of cinnamon can also turn a simple slice into something special.
Side Dishes
This cornbread is the ultimate partner for hearty dishes—think smoky chili, classic chicken stew, or a big pot of greens. It also plays well with barbecue mains and serves as a delicious base for a Southern-inspired breakfast alongside eggs and bacon.
Creative Ways to Present
Serve your cornbread in warm, generous wedges straight from the skillet for rustic flair. Or, cut it into mini squares or rounds and stack for a charming brunch display. Leftovers? Toast them gently and top with whipped cream cheese and hot honey for a sweet-savory treat.
Make Ahead and Storage
Storing Leftovers
Once it cools, store your Brown Sugar Sweet Potato Cornbread in an airtight container at room temperature for up to 2 days; to keep it even longer, stash it in the fridge for up to 5 days. The crumb stays moist and the flavors actually deepen with a day of rest!
Freezing
Want to prep ahead? Wrap single slices or the whole batch tightly in plastic and then foil, and freeze for up to 2 months. Simply thaw overnight at room temp, or pop straight in the oven to refresh that just-baked feel.
Reheating
To revive leftover cornbread, warm slices in a 300°F oven for 10 minutes or microwave in short bursts until just heated through. Cover with a damp paper towel if microwaving—this keeps it soft and fluffy.
FAQs
Can I use canned sweet potato instead of fresh?
Absolutely! Just make sure it’s pure sweet potato, not pie filling, and drain any excess liquid. Canned puree works beautifully in this Brown Sugar Sweet Potato Cornbread.
Is it possible to make the cornbread gluten free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking blend. Just double-check that your cornmeal is certified gluten free as well, and bake as directed!
What can I use if I don’t have buttermilk?
You can make a quick substitute by stirring 1 tablespoon of lemon juice or vinegar into 1 cup of milk and letting it sit for a few minutes. The tang is key for tender Brown Sugar Sweet Potato Cornbread!
Can I add nuts or other mix-ins?
Definitely! For extra crunch or texture, fold in 1/2 cup chopped pecans or walnuts just before baking. You could also sprinkle them on top for a lovely finish.
Do I have to use a cast-iron skillet?
Nope! While a skillet gives the edges a wonderful crispness, a regular 9×9-inch metal or glass pan produces excellent results. The most important thing is to grease the pan well so each slice comes out clean.
Final Thoughts
I can’t wait for you to sink your fork into a warm, golden piece of Brown Sugar Sweet Potato Cornbread! Whether you’re a Southern baking enthusiast or just love treating your table to something special, this comforting, sweet-savory bread is bound to become a favorite. Whip up a batch for your next gathering or cozy night in—you’ll be hooked after the first bite.
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Brown Sugar Sweet Potato Cornbread Recipe
- Total Time: 45 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
This Brown Sugar Sweet Potato Cornbread is a delightful twist on traditional cornbread. The addition of sweet potato puree and warm spices like cinnamon and nutmeg gives this cornbread a moist, flavorful crumb with a hint of sweetness from brown sugar.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/2 cup brown sugar (packed)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
Wet Ingredients:
- 1 cup mashed cooked sweet potato
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup unsalted butter (melted and slightly cooled)
- 1 teaspoon vanilla extract
- Honey or butter for serving
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and grease a 9×9-inch baking pan or cast-iron skillet.
- Prepare the dry ingredients: In a large bowl, whisk together flour, cornmeal, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine wet ingredients: In another bowl, whisk together sweet potato, eggs, buttermilk, melted butter, and vanilla until smooth.
- Mix the batter: Pour the wet ingredients into the dry ingredients and stir until just combined.
- Bake: Transfer the batter to the pan and bake for 28-32 minutes until a toothpick comes out clean.
- Serve: Cool slightly, then slice and serve warm with honey or butter.
Notes
- For extra texture, add 1/2 cup chopped pecans or walnuts.
- Leftovers can be stored in an airtight container for up to 2 days at room temperature or up to 5 days in the refrigerator.
- Sweet potato puree can be made ahead and refrigerated until ready to use.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread, Side Dish
- Method: Baking
- Cuisine: Southern, American
Nutrition
- Serving Size: 1 square
- Calories: 240
- Sugar: 15 g
- Sodium: 260 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
