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.
Sweet potatoes Cornmeal Flour Sugar Baking soda Salt Eggs Buttermilk Butter Maple syrup Cinnamon
Place a 10-inch cast-iron skillet in a cold oven and heat to 400 degrees F. Meanwhile, stir together the cornmeal, flour, sugar, baking soda and salt. These are the dry ingredients.
In a separate bowl, whisk together the eggs, reserved mashed sweet potatoes, buttermilk and melted butter until it's smooth. These are the wet ingredients.
Stir the dry ingredients into the wet ingredients just until combined. Do not overmix. The batter will be a bit lumpy.
Remove the skillet from the oven. Add butter and allow it to melt. Pour in the batter. Bake until a toothpick comes out clean.
When you need a fall side dish the whole family will love, serve this homemade sweet potato cornbread and watch everyone devour every delicious bite.
This recipe is so delicious and gave all the fall feels. The true MVP is the cinnamon maple butter. Just DELICIOUS.