Sweet Potato Cornbread With Cinnamon-Maple Butter Recipe
Enjoy a taste of the season's favorite flavors with a big slice of this fluffy sweet potato cornbread! Served with a cinnamon-maple butter, this fall-inspired cornbread is a comforting accompaniment to your Thanksgiving dinner or bowl of warming chili.
How to Make the Best Sweet Potato Cornbread With Cinnamon-Maple Butter
This sweet potato cornbread is the ultimate fall comfort food that brings together the best of both worlds—the wholesome heartiness of cornbread with the natural sweetness and vibrant color of roasted sweet potatoes. Topped with a silky cinnamon-maple butter that melts into every warm slice, this is the kind of side dish that steals the show at any autumn table.
Perfect for Thanksgiving dinner, holiday gatherings, or paired alongside a steaming bowl of chili on a cool evening, this cornbread strikes the ideal balance between tender crumb and satisfying substance. The sweet potatoes add moisture and a subtle sweetness that pairs beautifully with the warm spices in the cinnamon-maple butter, making it far more interesting than traditional cornbread while still maintaining that classic, familiar flavor profile.
What makes this recipe so special is its simplicity—with just a few quality ingredients and straightforward instructions, you can have a bakery-worthy cornbread on the table in less than an hour. Once you try it, you’ll understand why so many home cooks are making this fluffy, fall-inspired cornbread a staple for all their seasonal meals.
Sweet Potato Cornbread With Cinnamon-Maple Butter
Enjoy a taste of the season's favorite flavors with a big slice of this fluffy sweet potato cornbread! Served with a cinnamon-maple butter, this fall-inspired cornbread is a comforting accompaniment to your Thanksgiving dinner or bowl of warming chili.
Ingredients
Sweet Potato Cornbread
Cinnamon-Maple Butter
Instructions
Sweet Potato Cornbread
- Preheat oven to 400°F. Peel and cube sweet potatoes into 1-inch pieces, then boil in salted water until tender (about 10-15 minutes). Drain and let cool slightly.
- In a large bowl, whisk together cornmeal, all-purpose flour, white sugar, baking soda, and salt.
- In another bowl, combine beaten eggs, buttermilk, and melted butter. Mix until well combined.
- Fold wet ingredients into dry ingredients until just combined. Gently fold in the cooked sweet potatoes.
- Pour batter into a greased 9x13 inch baking dish or cast iron skillet.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
- Allow to cool for 5-10 minutes before slicing.
Cinnamon-Maple Butter
- In a small bowl, combine softened butter, maple syrup, and ground cinnamon.
- Mix until smooth and well blended.
- Serve alongside warm cornbread slices.
Notes
- This cornbread is best served warm with the cinnamon-maple butter melting over the top.
- Store leftover cornbread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- The cinnamon-maple butter can be made ahead and refrigerated for up to a week.