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.
Ingredients
Scale
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
Instructions
- Prepare all ingredients and equipment, ensuring the oven rack is positioned in the center of the oven and preheat to 375°F (190°C).
- 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.
- 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.
- 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.
- Slowly add whole milk to the batter, folding carefully to maintain a light texture and avoiding overmixing, which can result in dense cornbread.
- 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.
- Carefully transfer the prepared batter into the hot, buttered skillet, spreading it evenly to create a smooth surface.
- 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.
- While the cornbread bakes, prepare the molasses butter by blending softened salted butter with rich, dark molasses until smooth and well-combined.
- 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