The Perfect Sweet Potato Cornbread Recipe for Cozy Gatherings

Brown sugar sweet potato cornbread reinvents an ordinary side dish into a culinary adventure that tantalizes taste buds.

Southern comfort meets unexpected innovation in this delightful recipe.

Hearty cornmeal provides a robust foundation for the vibrant sweet potato mixture.

Warm brown sugar weaves its magical sweetness throughout each tender crumb.

The combination creates a complex flavor profile that balances rustic charm with subtle sophistication.

Each slice promises a delectable journey through textures and tastes that surprise and delight.

You’ll want to savor every morsel of this remarkable bread.

Brown Sugar Sweet Potato Cornbread: A Sweet, Savory Treat

• Elevate Comfort Food: This cornbread transforms classic southern comfort food by introducing sweet potato, creating a rich, unexpected twist that makes traditional recipes feel exciting and new.
• Texture Paradise: The combination of cornmeal and mashed sweet potato delivers an incredibly moist, tender crumb with a delightful soft yet slightly crispy exterior from cast-iron skillet baking.
• Quick Flavor Burst: With just 25 minutes of baking time and simple ingredients, this recipe offers maximum taste impact through the brilliant pairing of brown sugar's deep sweetness and molasses butter's luxurious finish.

Essential Ingredients for Brown Sugar Sweet Potato Cornbread

• Cornmeal: Essential base for traditional Southern-style cornbread with rich, hearty texture.
• Flour: Provides structure and softness to the cornbread, creating a tender crumb.
• Brown Sugar: Adds deep caramel sweetness and helps balance the savory cornbread flavor.
• Baking Powder, Baking Soda: Leavening agents that help the cornbread rise and become light and fluffy.
• Salt: Enhances overall flavor and balances the sweetness of the cornbread.

• Sweet Potato: Brings natural sweetness, moisture, and vibrant orange color to the cornbread.
• Eggs: Binding agent that helps hold the cornbread together and adds richness.
• Butter: Provides rich flavor and contributes to the tender, moist texture of the bread.
• Vanilla Extract: Adds subtle depth and warmth to the overall flavor profile.
• Milk: Helps create a smooth batter and adds moisture to the cornbread.

• Salted Butter: Creamy spread with a rich, classic flavor that complements the cornbread.
• Molasses: Dark, intense sweetener that adds complex, deep caramel notes to the butter.

How to Make the Most Delicious Brown Sugar Sweet Potato Cornbread

Step 1: Prepare the Oven and Dry Ingredients

• Cornmeal
• Flour
• Brown sugar
• Baking powder
• Baking soda
• Salt

Mix these dry ingredients thoroughly.

Step 2: Blend Wet Ingredients

• Mashed sweet potato
• Eggs
• Melted butter
• Vanilla extract

Blend until ingredients are completely combined.

Step 3: Create the Cornbread Batter

Gradually pour the sweet potato mixture into the dry ingredients. Stir until nearly mixed. Add milk and beat until the batter becomes smooth. Be careful not to overmix.

Step 4: Prepare the Skillet

Place a cast-iron skillet over medium heat. Melt butter in the skillet, ensuring it coats the entire bottom.

Step 5: Bake the Cornbread

Pour the batter into the hot skillet. Transfer to the preheated oven and bake for 25 minutes. Check doneness by inserting a toothpick – it should come out clean when the cornbread is fully baked.

Step 6: Create Molasses Butter

While the cornbread is cooling, mix salted butter and molasses in a small bowl.

Step 7: Serve and Enjoy

Slice the warm cornbread and spread generously with the molasses butter. Serve immediately for the best flavor and texture.

Tips for Achieving Perfectly Moist Cornbread

• Crush Sweet Potatoes Smoothly: Use a potato masher or fork to eliminate lumps, ensuring a silky-smooth texture throughout the cornbread.
• Choose the Right Skillet: Cast-iron skillets create a perfect crispy golden crust and help distribute heat evenly for uniform baking.
• Prevent Overmixing: Stir batter just until ingredients combine to keep the cornbread tender and prevent a tough, dense result.
• Check Moisture Balance: If batter seems too thick, add a splash more milk to maintain a soft, moist consistency.
• Brown Sugar Secret: Use fresh, soft brown sugar to enhance the sweet potato's natural flavor and create a richer, more caramelized taste.

Storing Brown Sugar Sweet Potato Cornbread for Maximum Freshness

• Refrigeration: Store leftover cornbread in an airtight container for up to 4 days. Wrap tightly with plastic wrap or aluminum foil to prevent drying out and absorbing other refrigerator odors.
• Freezing: Slice cornbread and place between parchment paper layers before storing in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the refrigerator for best texture and flavor restoration.
• Reheating: Warm individual slices in the microwave for 15-20 seconds, or restore crispy edges by heating in a preheated 350°F oven for 5-7 minutes. Brush with extra molasses butter after reheating to refresh moisture and enhance the sweet, rich flavor profile.

Serve Your Cornbread with These Tasty Sides

• Pair with Smoky Pulled Pork: The sweet and earthy flavors of the cornbread complement the rich, smoky taste of pulled pork, creating a perfect Southern-style comfort meal that balances sweetness and depth.
• Match with Spicy Chili: The cornbread's brown sugar and sweet potato notes provide a delightful contrast to the heat of a robust chili, cooling down the spiciness while adding a subtle sweetness.
• Serve with Apple Cider: The warm, autumnal flavors of the cornbread find a delicious companion in a crisp, slightly tangy apple cider that echoes the bread's natural sweetness and hints of molasses.
• Complement with Roasted Butternut Squash Soup: The creamy, velvety soup pairs beautifully with the cornbread, both sharing warm, sweet undertones that create a harmonious and comforting dining experience.

Play Around with Flavors in Your Cornbread Recipe

• Maple Pecan Cornbread: Replace brown sugar with maple syrup and fold in chopped pecans for a nutty, sweet flavor profile that adds crunch and richness to the classic recipe.
• Savory Herb Cornbread: Eliminate brown sugar and add fresh rosemary, thyme, and grated parmesan cheese to transform the sweet potato cornbread into a savory side dish perfect for dinner.
• Spicy Jalapeño Version: Mix finely diced jalapeños and shredded cheddar cheese into the batter for a zesty, southwestern-inspired cornbread that brings heat and tangy notes to the original recipe.
• Cinnamon Apple Variation: Incorporate diced fresh apples and ground cinnamon into the batter, reducing brown sugar slightly to balance the natural sweetness of the fruit while creating a warm, comforting bread.

Sweet Potato Cornbread Recipe

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4.9 from 16 reviews

• Total Time: 40 minutes
• Yield: 8 1x

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Description

Southern comfort meets sweet indulgence in this brown sugar sweet potato cornbread. Moist, golden crumbles meld rich potato sweetness with classic cornbread warmth, promising a delightful side that makes you crave another slice.

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Ingredients

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Main Dry Ingredients:

• 1 ¼ cups (156 grams) self-rising cornmeal
• 1 cup (125 grams) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¾ teaspoon salt

Wet Ingredients and Sweeteners:

• 1 cup (240 milliliters) whole milk
• ½ cup (113 grams) butter, melted
• 2 eggs, lightly beaten
• 1 cup (245 grams) sweet potato, mashed
• ½ cup (100 grams) brown sugar
• 1 teaspoon vanilla extract

Molasses Butter:

• ½ cup (113 grams) salted butter
• ⅓ tablespoon (5 milliliters) molasses

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Instructions

1. Prepare all ingredients and equipment, ensuring the oven rack is positioned in the center of the oven and preheat to 375°F (190°C).
2. In a large mixing bowl, thoroughly combine the dry ingredients: cornmeal, all-purpose flour, brown sugar, baking powder, baking soda, and salt, creating a uniform mixture.
3. In a separate medium bowl, whisk together the mashed sweet potato, large eggs, melted unsalted butter, and pure vanilla extract until the mixture is smooth and well-incorporated.
4. Create a well in the center of the dry ingredients and gradually pour the sweet potato mixture into it, stirring gently with a wooden spoon until just combined.
5. Slowly add whole milk to the batter, folding carefully to maintain a light texture and avoiding overmixing, which can result in dense cornbread.
6. Place a 10-inch cast-iron skillet over medium heat and melt additional unsalted butter, ensuring the entire surface is coated and the skillet is evenly heated.
7. Carefully transfer the prepared batter into the hot, buttered skillet, spreading it evenly to create a smooth surface.
8. Bake in the preheated oven for 25 to 30 minutes, checking for doneness by inserting a toothpick into the center – it should emerge clean with no wet batter.
9. While the cornbread bakes, prepare the molasses butter by blending softened salted butter with rich, dark molasses until smooth and well-combined.
10. Remove the cornbread from the oven and let it cool in the skillet for 5 minutes before slicing and serving warm with a generous dollop of the molasses butter.

Notes

• Leftover cornbread stays moist when wrapped tightly in plastic and stored at room temperature for 2-3 days.
• Mashed sweet potatoes add natural sweetness and create a tender, rich texture throughout the bread.
• Cast-iron skillet guarantees a crispy, golden-brown exterior with perfectly cooked edges every single time.
• Molasses butter transforms this cornbread from simple to extraordinary with its deep, complex caramel-like flavor.
• Freezing individual slices works wonderfully for quick breakfast or side dish options later.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: Southern American

Nutrition

• Serving Size: 8
• Calories: 350 kcal
• Sugar: 15g
• Sodium: 600mg
• Fat: 22g
• Saturated Fat: 14g
• Unsaturated Fat: 6g
• Trans Fat: 0.5g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 70mg