Craving cornbread but want something a little different? Try these freshly baked Sweet Potato Cornbread ready in just about thirty minutes!! This twist on a classic recipe cooks up super moist, extra sweet, and tasty cornbread.
A couple of years ago when I started my blog, I had the pleasure of writing one of my very first guest posts for Kwanzaa Culinarians, a blog that shares the unique perspective of various food bloggers of African descent and their distinctive views on Kwanzaa and its principles.
Kwanzaa officially begins the day after Christmas, and I am so grateful to have the opportunity to share another recipe today for this blog that truly helped me start my food blogging journey. This maple rum sweet potato cornbread recipe is the perfect way to celebrate all that Kwanzaa has meant to me since my youth.
In the article, I share some perspectives regarding the Kwanzaa principle, Nia (celebrated December 30), which means purpose. I have learned so much about what it means to live and step into a purpose, even if it isn’t something that you originally saw yourself doing. However, once you find it, it fits like a worn sweater that has been your favorite for years.
Even in the recipe creation for something such as this take on cornbread, I realize just how unique my food perspective is regarding food. I see so much of my grandmother’s old-fashioned influence tucked inside but I just adore my cooky modern remixes that give my recipes a flair uniquely all my own. I am grateful for the principle of Nia, and what it has really shown me about life, especially this year.
If you want to check out more modern remixes that showcase my unique perspective, check out these sweet potato grits,
Why You Will Love This Recipe
- Quick and easy. From mixing the ingredients to fresh baked cornbread it only takes about thirty mintues.
- Unique flavor. The natural sweetness of sweet potatoes and rum infuse each bite of this moist, fluffy cornbread.
- Works for cornbread and muffins. It’s your choice which way to go but it’s the same ingredients and process for either one.
- Simple, wholesome ingredients. Homemade cornbread is made with mostly pantry staples and a few special ingredients that are easy to find.
Ingredients
This sweet cornbread recipe is one of my favorite cornbread variations to prepare! Let’s take a look at what you need to make a batch at home.
- All-purpose flour: Combined with the cornmeal to give the cornbread structure and a more delicate crumb.
- Yellow cornmeal: Adds color and crunchy goodness to sweet potato cornbread.
- Baking powder: Important for giving your cornbread some lift and rise.
- Buttermilk: I prefer making cornbread with buttermilk but you can also use canned coconut milk. If you don’t have buttermilk you can easily make your own by adding one tablespoon of vinegar to one cup of whole or 2% milk.
- Mashed sweet potato: The signature ingredient that makes this cornbread so special! You can bake sweet potatoes or boil them in advance. Mash until smooth before adding them to the bowl.
- Eggs: Use regular large eggs.
- Spices and flavors: This unique cornbread recipe uses ground cinnamon to add a hint of spice, granulated sugar and maple syrup as a sweetener, and rum and vanilla extract for a unique flavor.
- Vegetable oil and melted salted butter: Gives the cornbread the perfect amount of moisture for a delicate, soft texture and the butter adds some rich dairy flavor and saltiness.
How to Make Sweet Potato Cornbread
- Whisk together the all-purpose flour, corn meal, baking powder, sugar, and cinnamon in a large until well mixed.
- In another bowl, whisk together the buttermilk, melted butter, mashed sweet potato, eggs, maple syrup, rum, vanilla extract, and oil.
- Slowly add the wet ingredients to the bowl of dry ingredients and mix together with a whisk until well combined.
- Let the batter rest in the bowl for 10 minutes.
- Coat the baking pan with shortening or prepare with non-stick baking spray until fully covered. Add the cornbread batter to the pan.
- Bake in a preheated oven for 16-19 minutes or until cornbread is done. Remove from oven and serve up warm.
Storage
Serve up sweet potato cornbread warm for the best flavor.
Leftovers: If you have cornbread leftover, store in well wrapped or in an airtight container on the counter for up to five days. You can also freeze them for up to one month.
Reheat: I recommend warming them up before serving them again. This softens them slightly and reinvigorates the flavor. Wrap them in foil and heat them in a 325° F oven or in the microwave wrapped in a damp paper towel until hot.
How to Serve
This sweet potato cornbread is sweet enough to serve as a muffin for brunch or an afternoon tea but also is suitable as a side dish for stews, soups and more.
- For a little extra sweetness and richness spread with a smear of butter, honey, maple syrup, or even some homemade Apple Butter.
- When it comes to a side dish for stews, it’s great with this Jamaican Chicken Stew, Hearty Beef Stew, and this Cajun Clam Chowder.
- For brunch or breakfast, make a batch of muffins to serve alongside this Easy Breakfast Casserole or with an elegant Breakfast Board.
Expert Tips and FAQs
- Serve warm with butter and honey or maple syrup for best flavor.
- Let the batter rest. This step is essential to fluffy cornbread. While resting the gluten in the flour relaxes and starch grains in the cornmeal and flour to expand.
- Check for doneness. In order to make sure the cornbread fully cooks, insert a knife or toothpick into the center of the pan (or muffin in the center of the pan). It will come out clean when the cornbread is done.
The main culprit is improper measurement of ingredients. For the dry ingredients, it’s important to spoon the flour and cornmeal into the measuring cup rather than scooping. Once full, use the straight side of a knife to scrape off the excess. Letting the batter rest also helps make a moister and fluffier cornbread.
Store them at room temperature rather than in the refrigerator as the fridge will dry out the cornbread.
More Cornbread and Bread Recipes
- Zucchini Bread
- Southern Hot Water Cornbread
- Brown Butter Honey Cornbread
- Roasted Garlic No Knead Bread
- Corn Pone
- Mexican Cornbread
- Classic Corn Muffins
- Jiffy Cornbread
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
Maple Rum Sweet Potato Cornbread
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- ¼ cup granulated sugar
- ¼ teaspoon ground cinnamon
- ¾ cup buttermilk or coconut milk
- ¼ cup salted butter melted
- ⅔ cup mashed sweet potato make sure it is room temperature
- 2 large eggs
- 2 teaspoons maple syrup
- 2 tablespoons rum can omit as well
- ½ teaspoon pure vanilla extract
- ¼ cup vegetable oil
- Shortening
Instructions
- Preheat Oven to 400 degrees and gather the ingredients.
- In a large bowl, whisk together all-purpose flour, corn meal, baking powder, sugar and cinnamon until well mixed.
- In a separate medium sized bowl, whisk together buttermilk, melted butter, mashed sweet potato, eggs, maple syrup, rum, vanilla extract, and oil.
- Slowly add wet ingredients to dry ingredients and mix together until well combined but don't overmix. Let the batter sit for 10 minutes.
- Coat a 10-inch cast iron skillet, baking pan or muffin pan with shortening or prepare with non-stick baking spray until fully covered.
- Add cornbread mixture to the pan (for muffins, fill each opening two-thirds full). Place in preheated oven for 16-19 minutes until cornbread is done. Remove from oven and serve.
Notes
- Serve warm with butter and honey or maple syrup for best flavor.
- Let the batter rest. This step is essential to fluffy cornbread. While resting the gluten in the flour relaxes and starch grains in the cornmeal and flour to expand.
- Check for doneness. In order to make sure the cornbread fully cooks, insert a knife or toothpick into the center of the pan (or muffin in the center of the pan). It will come out clean when the cornbread is done.
Nutrition
If you want to check out the original post, you can read it here on Kwanzaa Culinarians.
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Can the rum be left out or use something as a substitute?