Sweet Potato Cornbread with Whipped Maple Cinnamon Butter
Fluffy and cakey sweet potato cornbread spiced with the flavors of fall then drenched with whipped, creamy maple cinnamon butter!
Course Side Dish
Sweet Potato Cornbread:
1cuporganic white whole wheat flour
1cuporganic yellow cornmeal
2/3cuporganic evaporated cane juicesugar
1cupmashed sweet potato
2organic brown eggs
Whipped Maple Cinnamon Butter:
1stick softened butter
Preheat oven to 400°F. Add coconut oil to an 8x8 square baking pan. Place the baking pan in the oven to heat the oil.
In a medium mixing bowl, add flour, cornmeal, sugar, baking powder, and spices. Whisk until ingredients are combined and set aside.
In a large mixing bowl, add mashed sweet potato and eggs. Whisk until thoroughly combined. Then add the vanilla extract and milk; whisk until thoroughly combined.
Add dry ingredients to the wet ingredients and mix until well combined. Remove the baking pan from the oven and carefully whisk the hot oil into the cornbread mixture until it’s thoroughly combined.
Pour the cornbread mixture into the hot pan and return the pan to the oven. Bake the cornbread for 26-28 minutes, or until an inserted toothpick comes out clean. Remove the pan from the oven and place onto a cooling rack to cool off.
While the cornbread is baking, mix the whipped maple cinnamon butter. Whisk the softened butter until light and fluffy, then add the maple syrup and cinnamon. Whisk until combined.
Cut the Sweet Potato Cornbread and serve with the Whipped Maple Cinnamon Butter.
If you don't have organic evaporated cane juice just substitute with granulated sugar. If you don't have organic white whole wheat flour just substitute with all-purpose flour.