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Brown Sugar Sweet Potato Cornbread

This delightful twist on cornbread combines the earthy sweetness of sweet potatoes with brown sugar, creating a moist and tender dish that’s perfect for any meal.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish, Snack
Cuisine: Southern
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup sweet potato puree (cooked and mashed) Ensure it is smooth and lump-free.
  • 1 cup cornmeal
  • 1.25 cups all-purpose flour
  • ½ cup packed brown sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • 2 large eggs
  • ½ cup vegetable oil or melted butter

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Grease a 9×9-inch baking dish or line it with parchment paper for easy removal.
  2. In a large mixing bowl, combine the cornmeal, flour, baking powder, and salt. Whisk until well mixed.
  3. In another bowl, whisk together the sweet potato puree, milk, eggs, and vegetable oil (or melted butter) until smooth.
  4. Gradually pour the wet ingredients into the dry ingredients, stirring gently until moistened. Avoid overmixing.
  5. Transfer the batter into the prepared baking dish, smoothing the top with a spatula.
  6. Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow to cool slightly before slicing and serving. Enjoy warm or at room temperature!

Notes

Serve alongside hearty chili, fried chicken, or barbecue. For leftovers, store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.