Sweet Potato Cornbread with Maple & Cinnamon Butter

TIME: 35 minutes // SERVES: 8 // DIFFICULTY: Easy

This isn’t just cornbread — it’s CHURN cornbread. Baked with chef-crafted flavored butter that melts into every bite, delivering rich, savory-sweet perfection. Serve it warm, slathered with Butter, and slightly crumbly — just how comfort food should be.

WHAT DO I NEED?

Ingredients

●     1 cup mashed roasted sweet
potato (about 1 medium)
●     1 cup cornmeal
●     ¾ cup all-purpose flour
●     1 tbsp baking powder
●     ½ tsp salt
●     1 tsp cinnamon
●     ⅓ cup sugar
●     ¾ cup milk (or buttermilk for
tang)
●     2 large eggs
●     ¼ cup maple syrup

6 tbsp Churn Maple Cinnamon Butter, melted
(plus more for greasing)

To finish

2–3 tbsp Churn Hot Honey Butter (one dollop per slice
/ more to taste)

Instructions

Preheat the oven to 400°F (200°C). Grease an 8x8-inch baking dish or cast iron skillet with Churn Maple Cinnamon Butter.
In a large bowl, whisk together cornmeal, flour, baking powder, salt, cinnamon, and sugar.
In a separate bowl, whisk mashed sweet potato, milk, eggs, maple syrup, and melted Churn Maple Cinnamon Butter until smooth.
Add wet ingredients to dry and stir until just combined — don’t overmix. The batter should be thick but pourable.
Pour into the prepared pan and bake for 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Slice warm and top each piece with a generous spoonful of more Maple & Cinnamon Butter, and/or Hot Honey Butter (both great choices!!!). Let it melt right in before serving!