Sweet Potato Cornbread with Cinnamon-Maple Butter Recipe
This Sweet Potato Cornbread with Cinnamon-Maple Butter is a moist, flavorful twist on classic cornbread. Made with tender mashed sweet potatoes, cornmeal, and a touch of sweetness, it’s baked to golden perfection in a cast-iron skillet. The accompanying cinnamon-maple butter adds a rich, spiced sweetness that pairs beautifully with the savory cornbread, making it an irresistible side for any meal or a delightful snack.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 10 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
For the Sweet Potato Cornbread
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- Salted water (for boiling sweet potatoes)
- 1 ½ cups cornmeal
- ½ cup all-purpose flour (spooned and leveled)
- 2 tablespoons white sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs, beaten and at room temperature
- 1 ¼ cups buttermilk, shaken and at room temperature
- ½ cup melted salted butter
- 2 tablespoons unmelted salted butter (for skillet)
For the Cinnamon-Maple Butter
- ½ cup salted butter, softened
- 2 tablespoons real maple syrup (preferably grade A)
- ½ teaspoon ground cinnamon
Instructions
- Prepare Sweet Potatoes: Add the sweet potato cubes to a pot of cold salted water. Bring to a boil and continue boiling until the sweet potatoes are tender and can be easily pierced with a fork, about 10-15 minutes. Drain well and pat with a paper towel to remove excess moisture. Transfer to a bowl and mash. Measure out 1 cup of mashed sweet potatoes and set aside.
- Preheat Oven and Prepare Dry Ingredients: Place a 10-inch cast-iron skillet in a cold oven and heat the oven to 400°F (204°C). In a large mixing bowl, combine the cornmeal, all-purpose flour, white sugar, baking soda, and salt. Stir well and set aside.
- Mix Wet Ingredients: In another large mixing bowl, whisk together the beaten eggs, reserved mashed sweet potatoes, buttermilk, and melted salted butter until the mixture is smooth and uniform.
- Combine Batters: Pour the dry ingredients into the wet ingredients and gently stir until just combined. Do not overmix; the batter should be slightly lumpy.
- Prepare Skillet and Bake: Once the oven reaches 400°F, carefully remove the hot skillet using oven mitts and place it on a heatproof surface. Add the 2 tablespoons of unmelted salted butter to the skillet and use a spoon to evenly coat the bottom and sides. Immediately pour the batter into the skillet and place it back in the oven. Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Slice: Remove the skillet from the oven and allow the cornbread to cool for 10-15 minutes before slicing and serving.
- Make Cinnamon-Maple Butter: While the cornbread bakes, in a large mixing bowl, beat together the softened salted butter, maple syrup, and ground cinnamon until fully combined and smooth.
- Serve: Transfer the cinnamon-maple butter to a serving bowl and cover with plastic wrap until ready to use. Serve alongside warm sweet potato cornbread for spreading and enjoy!
Notes
- Ensure the sweet potatoes are well-drained and patted dry to avoid a soggy batter.
- Do not overmix the batter to keep the cornbread tender and light.
- Using a cast-iron skillet helps develop a crisp crust and ensures even baking.
- Letting the cornbread cool slightly before slicing helps it hold together better.
- The cinnamon-maple butter can be prepared ahead and refrigerated; bring to room temperature before serving.