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Brown Sugar Sweet Potato Cornbread

A delightful twist on a Southern classic, this Brown Sugar Sweet Potato Cornbread combines golden cornbread with sweet potatoes and brown sugar for a warm, flavorful dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Bread, Side Dish
Cuisine: Southern
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup cornmeal
  • ½ cup all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
Wet Ingredients
  • 1 cup cooked, mashed sweet potatoes (about 2 medium sweet potatoes) Make sure they are smooth.
  • ½ cup brown sugar
  • 1 cup buttermilk
  • 2 large eggs
  • ¼ cup melted butter

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and grease a 9-inch square baking pan or cast-iron skillet.
  2. In a large mixing bowl, combine the cornmeal, flour, baking powder, baking soda, and salt. Mix well to ensure all dry ingredients are combined.
  3. In another mixing bowl, whisk together the mashed sweet potatoes, brown sugar, buttermilk, eggs, and melted butter until smooth.
  4. Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined. Be careful not to overmix; you want that cornbread to be nice and fluffy!
  5. Transfer the batter to your prepared baking pan. Smooth the top with a spatula.
Baking
  1. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow to cool for a few minutes before slicing and serving.

Notes

Serve with honey or melted butter for added indulgence. To add a crunch, consider folding in some chopped pecans or walnuts. A pinch of cinnamon or nutmeg can also enhance the flavor.