Description
This Brown Sugar Sweet Potato Cornbread is a cozy twist on traditional cornbread, infused with the natural sweetness of mashed sweet potatoes and brown sugar. The golden crust forms a rich contrast to the soft, moist interior, and the touch of vanilla adds warmth to every bite. Paired with whipped molasses butter, this dish is perfect for serving at a family meal or as a comforting side during the fall season.
Ingredients
CORNBREAD
1 1/4 cups self-rising cornmeal
1 cup all-purpose flour
1 cup sweet potato, mashed
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup whole milk
1/2 cup butter, melted
2 eggs, lightly beaten
1/2 cup brown sugar
1 teaspoon vanilla extract
MOLASSES BUTTER
1/2 cup salted butter
1 tablespoon molasses
Instructions
Prepare Cornbread Batter:
Preheat your oven to 375°F (190°C).
In a large bowl, combine the cornmeal, flour, brown sugar, baking powder, baking soda, and salt.
In a separate bowl, mix the mashed sweet potato, eggs, melted butter, and vanilla extract until well combined.
Gradually pour the sweet potato mixture into the dry ingredients, stirring until almost fully incorporated. Then whisk in the milk and beat until the batter is smooth, but be careful not to overmix.
Cook the Cornbread:
Melt a bit of butter in a cast-iron skillet over medium heat, allowing it to brown slightly for extra flavor.
Pour the batter into the hot, buttered skillet.
Bake the cornbread in the preheated oven for about 25 minutes, or until the center is set and a toothpick inserted comes out clean.
Molasses Butter:
In a small bowl, whip the salted butter and molasses together until smooth and creamy.
Serve the warm cornbread with a generous spread of molasses butter.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 310