Sweet Potato Cornbread
Sweet Potato Cornbread
Ingredients:
- 2 boxes of Jiffy cornbread mix
- 1 large sweet potato
- 2 teaspoons vanilla extract
- ¼cup granulated sugar
- ¼cup unsalted butter, melted
- ¼ cup sour cream
- 2 large eggs
-2/3 cups milk
- ½ teaspoon ground cinnamon
- ¼ cup packed brown sugar
- ¼ teaspoon ground nutmeg (optional)
- Nonstick spray
Instructions:
1. Preheat your oven to 375°F (190°C) and grease a 9x9-inch baking pan with nonstick spray.
2. Peel the sweet potato, cut into chunks, and steam or boil until it is fork-tender. Drain any excess water and mash the sweet potato. Set aside to cool.
3. In a large mixing bowl, combine the Jiffy cornbread mix, mashed sweet potatoes, vanilla extract, granulated sugar, melted butter, sour cream, eggs, and milk. Stir well until all the ingredients are fully combined and a smooth batter is formed.
4. Pour the cornbread batter into the greased baking pan, spreading it evenly.
5. Bake the sweet potato cornbread in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
6. Once the cornbread is done baking, remove it from the oven and let it cool in the pan for about 10 minutes.
7. After cooling slightly, you can cut the sweet potato cornbread into squares and serve warm.
Vanilla Cinnamon Brown Sugar Syrup
This syrup adds a delicious sweetness and warmth to the sweet potato cornbread, making it a perfect finishing touch for a delightful treat. Enjoy the sweet and aromatic combination of vanilla, cinnamon, brown sugar, and butter!
Ingredients:
- 1/4 cup unsalted butter
- 3 to 4 tbsp of brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
Instructions:
1. In a small saucepan, melt the unsalted butter over medium heat.
2. Once the butter has melted, add the packed brown sugar to the saucepan. Stir well to combine all the ingredients.
3. Bring the mixture to a gentle boil, stirring constantly to prevent burning.
4. Lower the heat to a simmer and let the syrup cook for about 5 minutes, stirring occasionally, until the brown sugar has completely dissolved, and the syrup has thickened slightly.
5. Remove the saucepan from the heat and stir in the vanilla extract and ground cinnamon. Mix until the vanilla and cinnamon are well incorporated into the syrup.
6. Let the syrup cool for a few minutes to thicken further.
7. Pour the warm Vanilla Cinnamon Brown Sugar Syrup over slices of the Sweet Potato Cornbread.
8. Serve immediately and enjoy the delicious combination of flavors.
“Since I was a little kid I would always combine my sweet potatoes and cornbread. This is just genius.”-happy foodie friend
