Brown Sugar Sweet Potato Cornbread—a cross between a warm corn muffin and a slice of sweet potato pie. Perfect for casual and holiday meals.
1 1/4cself-rising cornmeal
1csweet potato mashed
To make this cornbread, start by adding the cornmeal, flour, brown sugar, baking powder, baking soda, and salt to a large bowl. Next, beat together mashed sweet potato, eggs, melted butter, and vanilla.
Pour the sweet potato mixture into the flour. Stir in most of the way then whisk in the milk. Beat until smooth but don’t over mix.
Pour the batter into cast-iron skillet prepared with melted butter. I heat the skillet to mealy the butter letting it brown a little for an extra flavorful crust.
Bake in a 375 degree preheated oven for 25 minutes or until the center has set.
Whip the salted butter with the molasses until creamy.