Maple Rum Sweet Potato Cornbread

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This freshly baked Sweet Potato Cornbread bakes up super moist, extra sweet, and tasty.

Prep Time5

Cook Time16

Resting Time10

Total Time31

Course: Bread, Side Dish

Cuisine: Southern

Servings: servings

Calories: 215kcal

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.

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.