Sweet Potato Cornbread with Maple Bourbon Butter
This spin on classic cast iron cornbread will definitely be a side dish you’ll keep in rotation.
Servings: 12 slices
Equipment
- Mixing bowl
- Whisk
- Rubber spatula
- Cast iron skillet
- Measuring cups and spoon
- Electric hand mixer
Ingredients
Sweet Potato Cornbread
- 8 ounce sweet potato
- ¾ cup granulated sugar
- 1 ½ cup all purpose flour
- ½ cup ground cornmeal
- ½ tbsp kosher salt
- 1 tsp baking powder
- 1 tsp ground cinnamon
- a dash ground nutmeg
- 2 eggs lightly beaten
- ¼ cup buttermilk
- 1 cup sweet potato baby food see notes
- ⅓ cup mayonnaise
- 1 tsp vanilla extract
- 1 tbsp melted butter
Maple Bourbon Butter
- 4 ounces unsalted butter softened
- 1 ½ tbsp bourbon
- 3 tbsp maple syrup
Instructions
How to make the Sweet Potato Cornbread
- Preheat oven to 400 degrees. Place a cast iron skillet in the oven while it is preheating.
- With a fork, poke holes into the sweet potato on all sides, a total of 10 times. Microwave on a plate on high for 5 minutes, flipping halfway through cooking. Let the sweet potato sit for 3 minutes before cutting it in half. Remove the skin. Mash the cooked potato with a fork and set aside.
- In a large bowl, mix sugar, flour, cornmeal, salt, baking powder, cinnamon, and nutmeg with a large whisk, making sure all the dry ingredients are thoroughly mixed together. Set aside.
- In a separate bowl, whisk together eggs, milk,mayonnaise, vanilla, and the cooked sweet potato.
- Pour the wet ingredients in with the dry ingredients. Gently mix the ingredients with a wooden spoon or plastic spatula. Be sure to scrape the sides of the bowl so all of the dry ingredients have been mixed in.
- Once the oven is set to the correct temperature, remove the cast iron from the oven. Spread the melted butter into the cast iron, then pour in the cornbread mixture. Spread the cornbread mixture evenly in the pan with a spoon or spatula.
- Bake for 25-28 minutes, or until a knife or toothpick comes out clean when inserted into the center of the cornbread.
- Let the cornbread rest for 5 minutes before serving. Cut and serve with maple bourbon butter!
How to make the Maple Bourbon Butter
- Place the softened butter into a small bowl. With an electric hand mixer, whip the butter in high for 30 seconds, or until smooth.
- While the mixer is still on, slowly pour in the maple syrup, then the bourbon. Continue whipping on high for 30 more seconds.
- Can be used immediately, or stored in an airtight container in the fridge.
Notes
If you can not find sweet potato baby food, sweet potato puree can be made from scratch:
- Peel and roughly chop 8 ounces worth of sweet potatoes
- Add to a small pot and cover the potatoes with water
- Bring the pot to a boil, then lower the temperature and simmer for about 15 minutes, or until the potatoes are tender when poked with a fork
- Strain the potatoes, and puree in a blender on high until smooth, for about one minute