Brown Sugar Sweet Potato Cornbread
A delightful cornbread infused with sweet potatoes and brown sugar, offering a moist texture and rich sweetness perfect for family gatherings.
Ingredients
Main Ingredients
- 1 cup mashed sweet potatoes (about 1 medium sweet potato, cooked) Cooked and mashed until smooth.
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 cup brown sugar Packed brown sugar for richness.
- 1 tablespoon baking powder Ensure freshness for best rise.
- ½ teaspoon salt
- 1 cup milk (or any plant-based milk for a non-dairy option) Substitute with almond or coconut milk for dairy-free.
- 2 large eggs
- ¼ cup unsalted butter, melted (or coconut oil for a dairy-free option)
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Peel, chop, and boil the sweet potatoes in salted water until soft, about 15-20 minutes. Drain and mash until smooth.
- In a large mixing bowl, combine cornmeal, flour, brown sugar, baking powder, and salt. Whisk together until well blended.
- In a separate bowl, whisk together the mashed sweet potatoes, milk, eggs, and melted butter until smooth and creamy.
- Pour the wet mixture into the dry ingredients and stir just until combined—be careful not to overmix.
- Grease a 9-inch square baking dish or round cake pan, pour in the batter, and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cornbread to cool for about 10 minutes. Cut into squares or wedges and serve warm.
Notes
For dairy-free, swap milk for almond/coconut milk and butter for coconut oil. Check the cornbread early to avoid overbaking.