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Brown Sugar Sweet Potato Cornbread

Moist, tender cornbread kissed with mashed sweet potato and warm brown sugar. Golden on the edges, soft inside, and perfect with chili, BBQ, soups, or simply a pat of butter. Fully halal-friendly with pantry ingredients only.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Bread, Side Dish, Snack
Cuisine Southern American
Servings 9 squares
Calories 210 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal (medium or fine grind)
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • 1/2 tsp ground cinnamon (optional)
  • 1/2 cup packed brown sugar (light or dark)
  • 1 cup mashed cooked sweet potato, cooled
  • 2 large eggs
  • 1/3 cup unsalted butter, melted
  • 1 cup buttermilk (or milk)
  • 1 tsp vanilla extract (optional)

Instructions
 

  • Preheat the oven to 375°F (190°C). Grease a 9×9-inch baking pan or a cast-iron skillet; line with parchment if desired.
  • In a large bowl, whisk flour, cornmeal, baking powder, baking soda, salt, cinnamon (if using), and brown sugar until evenly combined.
  • In a separate bowl, whisk the mashed sweet potato, eggs, melted butter, buttermilk, and vanilla (if using) until smooth.
  • Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined; do not overmix.
  • Spread the batter evenly in the prepared pan and smooth the top.
  • Bake for 25–30 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
  • Cool in the pan for 10 minutes, then transfer to a rack. Slice into squares and serve warm with butter, honey, or maple.

Nutrition

Serving: 1squareCalories: 210kcalCarbohydrates: 31gProtein: 4gFat: 8gSaturated Fat: 4gSodium: 270mgFiber: 2gSugar: 12g
Keyword brown sugar, cast-iron cornbread, chili side, cornbread, sweet potato cornbread, Thanksgiving side
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