Brown Sugar Sweet Potato Cornbread:
This moist, tender cornbread combines the natural sweetness of mashed sweet potatoes with the rich caramel notes of brown sugar. Its warm spices and golden crust make it a perfect side for fall dinners, holiday meals, or anytime comfort food cravings strike.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ½ cup packed brown sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1½ cups mashed sweet potatoes roasted or boiled
- 2 large eggs
- 1 cup buttermilk
- ½ cup unsalted butter melted
Instructions
- Preheat oven to 375°F (190°C) and grease or line a 9-inch square baking dish.
- In a large bowl, whisk cornmeal, flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk mashed sweet potatoes, eggs, buttermilk, and melted butter until combined.
- Pour wet ingredients into dry; stir gently until just combined (do not overmix).
- Pour batter into prepared pan and smooth the top.
- Bake 25-35 minutes until golden and a toothpick inserted in center comes out clean.
- Let cool before slicing and serving.
Notes
For extra flavor, roast the sweet potatoes whole and scoop the flesh. Serve warm with butter or honey for a delicious treat. Substituting regular milk and vinegar for buttermilk works in a pinch.