Description of this recipe: A moist, tender, and flavorful cornbread that combines the earthy sweetness of sweet potatoes with the rich, caramel notes of brown sugar. This recipe elevates classic cornbread with warm spices and a hint of vanilla, making it a delightful side dish or a sweet treat any time of day.
Why you will love this recipe: This Brown Sugar Sweet Potato Cornbread is a unique twist on a classic favorite, offering a perfect balance of sweetness and savory flavors. The addition of sweet potato not only enhances the moisture and texture but also adds a subtle nutritional boost. This cornbread is incredibly easy to make, perfect for using up leftover sweet potatoes, and sure to impress your family and friends.
Introduction
Cornbread is a staple in many cuisines, especially in the Southern United States. Its humble origins as a simple, hearty bread have evolved over time, with countless variations incorporating different flavors and textures. This Brown Sugar Sweet Potato Cornbread recipe takes a beloved classic and infuses it with the delightful sweetness of sweet potatoes and the rich caramel notes of brown sugar. The result is a moist, flavorful cornbread that’s perfect for any occasion, from casual family dinners to holiday gatherings.
The combination of sweet potatoes and brown sugar creates a uniquely delicious flavor profile that is both comforting and satisfying. The spices, cinnamon, and nutmeg add a warm, aromatic touch that complements the sweetness beautifully. Whether you’re looking to try a new twist on cornbread or simply want a delicious side dish to accompany your favorite meals, this recipe is sure to become a new favorite.
Ingredients:
- 1 cup cooked and mashed sweet potatoes (about 2 small sweet potatoes)
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Preparation:
Step 1: Preheat the oven to 375°F (190°C). Grease a 9×9 inch baking pan or cast-iron skillet. Proper preparation ensures the cornbread doesn’t stick and bakes evenly. A well-greased pan is crucial for easy removal and a beautifully browned crust. For an extra layer of flavor, consider dusting the greased pan with a light coating of cornmeal. This will give the cornbread a slightly crispy exterior and enhance its overall texture. Ensure the oven is fully preheated to maintain consistent baking temperatures, which helps the cornbread rise properly and cook evenly.
Step 2: In a large bowl, whisk together cornmeal, flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. This step ensures that all the dry ingredients are evenly distributed throughout the batter. Whisking helps to break up any clumps in the flour and cornmeal, which results in a smoother batter and a more consistent texture in the final product. The brown sugar adds a rich, caramel-like sweetness that complements the earthy flavor of the sweet potatoes. The baking powder and baking soda act as leavening agents, providing the cornbread with its light and airy texture. Cinnamon and nutmeg add a warm, aromatic touch that enhances the overall flavor profile.
Step 3: In a separate bowl, mix mashed sweet potatoes, eggs, buttermilk, melted butter, and vanilla extract until smooth. This step ensures that the wet ingredients are thoroughly combined before being added to the dry ingredients. Mixing the wet ingredients separately helps to prevent overmixing of the batter, which can result in a tough cornbread. Make sure the sweet potatoes are completely mashed and smooth to avoid any lumps in the final product. The eggs add richness and help to bind the ingredients together. Buttermilk adds a tangy flavor and helps to tenderize the cornbread. Melted butter adds moisture and richness, while vanilla extract enhances the overall flavor.
Step 4: Gradually fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing. Overmixing the batter can develop the gluten in the flour, resulting in a tough, dense cornbread. To prevent this, gently fold the wet ingredients into the dry ingredients until they are just combined. A few streaks of flour are okay, as they will disappear during baking. The goal is to create a batter that is light and airy, which will result in a tender and moist cornbread.
Step 5: Pour the batter into the prepared pan or skillet, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Spreading the batter evenly in the pan ensures that the cornbread bakes uniformly. Use a spatula or spoon to smooth the surface and ensure that the batter reaches all corners of the pan. Baking the cornbread until a toothpick inserted into the center comes out clean is the best way to ensure that it is fully cooked. Start checking for doneness around 25 minutes, and continue baking until the toothpick comes out clean or with just a few moist crumbs attached. Avoid overbaking, as this can result in a dry cornbread.
Step 6: Allow the cornbread to cool slightly before slicing and serving. Cooling the cornbread slightly before slicing and serving allows it to set up and become easier to handle. This also prevents it from crumbling when you slice it. Allow the cornbread to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. Serving the cornbread warm or at room temperature will enhance its flavor and texture.
COOKING Rating:
- Ease of Preparation: Easy
- Flavor Profile: Sweet and Savory
- Texture: Moist and Tender
- Overall Rating: 5/5 Stars
Serving Suggestions:
- Serve warm with a pat of butter or a drizzle of honey.
- Pair with chili, soups, or stews for a comforting meal.
- Serve as a side dish for barbecue or grilled meats.
- Enjoy as a sweet treat with a cup of coffee or tea.
- Top with a scoop of vanilla ice cream for a decadent dessert.
Tips:
- For a richer flavor, use brown butter instead of melted butter. Brown butter adds a nutty, caramel-like flavor that complements the sweet potatoes and brown sugar beautifully.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- To prevent the cornbread from sticking, line the baking pan with parchment paper before greasing it. This will make it even easier to remove the cornbread from the pan.
- If you prefer a crispier crust, bake the cornbread in a cast-iron skillet. The cast iron will help to create a golden brown, crispy crust.
- Store leftover cornbread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Nutritional Information:
Calories: Approximately 350 calories per serving (estimated)
Protein: Approximately 5 grams per serving (estimated)
Sodium: Approximately 300 milligrams per serving (estimated)
Conclusion
This Brown Sugar Sweet Potato Cornbread recipe is a delightful twist on a classic favorite, offering a perfect balance of sweetness and savory flavors. The addition of sweet potato not only enhances the moisture and texture but also adds a subtle nutritional boost. This cornbread is incredibly easy to make, perfect for using up leftover sweet potatoes, and sure to impress your family and friends. Whether you serve it as a side dish, a sweet treat, or a holiday staple, this recipe is sure to become a new family favorite.
5 Questions and Answers About This Recipe
- Can I use canned sweet potato puree instead of fresh sweet potatoes? Yes, you can use canned sweet potato puree, but make sure it is 100% sweet potato and does not contain any added sugar or spices. Drain any excess liquid before measuring. Freshly cooked and mashed sweet potatoes will provide the best flavor and texture, but canned puree is a convenient alternative.
- Can I make this recipe gluten-free? Yes, you can make this recipe gluten-free by substituting the all-purpose flour with a gluten-free all-purpose flour blend. Ensure that the blend contains xanthan gum or another binding agent to help hold the cornbread together. Be sure to check the labels of all ingredients to ensure they are gluten-free.
- Can I add any other ingredients to this cornbread? Absolutely! This recipe is very versatile, and you can add other ingredients to customize it to your liking. Consider adding chopped pecans or walnuts for added crunch, dried cranberries or raisins for extra sweetness, or jalapenos for a spicy kick. You can also add herbs like rosemary or thyme for a more savory flavor.
- How do I store leftover cornbread? Store leftover cornbread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. To reheat, wrap the cornbread in foil and warm it in the oven at 350°F (175°C) for about 10-15 minutes, or microwave it for a shorter time.
- Can I freeze this cornbread? Yes, you can freeze this cornbread for longer storage. Allow the cornbread to cool completely, then wrap it tightly in plastic wrap and foil, or place it in a freezer-safe bag. Freeze for up to 2-3 months. To thaw, transfer the cornbread to the refrigerator overnight, then reheat as directed above.
