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
Scale
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
