Introduction
Hey there! Are you ready to take your cornbread game to the next level? I’ve got just the recipe for you – Brown Sugar Sweet Potato Cornbread. This mouthwatering twist on a classic is sure to impress your family and friends. Let me tell you why you’ll love this delightful creation.
Why You’ll Love This
I make this cornbread whenever I want to add a touch of sweetness to my meals. The combination of brown sugar and sweet potatoes creates a rich and moist texture that is simply irresistible. My family goes crazy for this because it pairs perfectly with savory dishes like chili or fried chicken. The subtle sweetness takes the cornbread to a whole new level of deliciousness.
Ingredients
Here’s what you’ll need to make this delectable Brown Sugar Sweet Potato Cornbread:
– 1 cup all-purpose flour
– 1 cup cornmeal
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1/2 cup brown sugar
– 1 cup cooked sweet potato, mashed
– 1/2 cup milk
– 2 eggs
Directions
Now, let’s get down to business and start baking this heavenly cornbread:
1. Preheat your oven to 375°F (190°C). Grease a 9-inch square baking pan and set it aside.
2. In a large bowl, whisk together the flour, cornmeal, baking powder, and salt. Set aside.
3. In a separate bowl, mix together the melted butter and brown sugar until well combined.
4. Add the mashed sweet potato, milk, and eggs to the butter and sugar mixture. Stir until everything is fully incorporated.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can result in a dense cornbread.
6. Pour the batter into the prepared baking pan and smooth the top with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove the cornbread from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Notes
I’ve experimented with a few variations of this recipe, and one that I found particularly delightful is adding a handful of chopped pecans to the batter. It adds a nice crunch and complements the sweet flavors perfectly. Give it a try if you’re a fan of nuts!
Variations
If you’re in a hurry and don’t have any sweet potatoes on hand, you can substitute them with canned pumpkin puree. The result is equally delicious and gives the cornbread a lovely autumn twist.
Equipment
While not essential, a cast-iron skillet is my preferred baking vessel for this cornbread. It gives the edges a delightful crispy texture. If you don’t have one, you can use a regular baking pan without any issues.
Storage
This cornbread can be stored in an airtight container at room temperature for up to three days. Though honestly, in my house, it never lasts more than a day!
Serving Suggestions
I love serving this Brown Sugar Sweet Potato Cornbread warm with a generous pat of butter. It’s the perfect accompaniment to a comforting bowl of chili or a hearty plate of fried chicken. Trust me, the combination is unbeatable!
Pro Tips
Through trial and error, I’ve learned a few things that can make a difference when making this cornbread. First, be sure to thoroughly grease your baking pan to prevent the cornbread from sticking. Second, don’t overmix the batter; a few lumps are perfectly fine. Lastly, if you’re a fan of a slightly crusty top, bake the cornbread in a preheated skillet.
FAQ
Q: Can I use whole wheat flour instead of all-purpose flour?
A: Absolutely! Whole wheat flour adds a nutty flavor to the cornbread, and it’s a great way to make it a bit healthier. Just keep in mind that the texture might be slightly denser.
Q: Can I use honey instead of brown sugar?
A: While I haven’t tried it myself, I think honey would work beautifully in this recipe. It might alter the flavor slightly, but I tend to think it would be a delicious twist. Give it a go and let me know how it turns out!
Q: Can I freeze the cornbread?
A: Yes, you can! Wrap individual slices tightly in plastic wrap and store them in a freezer-safe bag or container. They can be frozen for up to three months. Just make sure to thaw them thoroughly before enjoying.
Now that you have the recipe for this irresistible Brown Sugar Sweet Potato Cornbread, it’s time to get baking! Remember to have fun in the kitchen and don’t be afraid to add your personal touch. Happy baking!
Brown Sugar Sweet Potato Cornbread
Take your cornbread game to the next level with this Brown Sugar Sweet Potato Cornbread recipe. The combination of brown sugar and sweet potatoes creates a rich and moist texture that pairs perfectly with savory dishes.
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1 cup cooked sweet potato, mashed
- 1/2 cup milk
- 2 eggs
Directions
-
Preheat your oven to 375°F (190°C). Grease a 9-inch square baking pan and set it aside.
-
In a large bowl, whisk together the flour, cornmeal, baking powder, and salt. Set aside.
-
In a separate bowl, mix together the melted butter and brown sugar until well combined.
-
Add the mashed sweet potato, milk, and eggs to the butter and sugar mixture. Stir until fully incorporated.
-
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
-
Pour the batter into the prepared baking pan and smooth the top with a spatula.
-
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
-
Remove the cornbread from the oven and let it cool in the pan before transferring it to a wire rack to cool completely.