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Pile of sweet potato cornbread muffins on a plate.
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Maple Rum Sweet Potato Cornbread

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.
Prep Time5 mins
Cook Time16 mins
Resting Time10 mins
Total Time31 mins
Course: Bread, Side Dish
Cuisine: Southern
Servings: 12 servings
Calories: 215kcal


  • 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
  • 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


  • 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.


Calories: 215kcal | Carbohydrates: 25g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 168mg | Potassium: 114mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1231IU | Vitamin C: 0.2mg | Calcium: 88mg | Iron: 1mg