Sweet Potato Cornbread With Orange Butter Recipe

Name: Sweet Potato Cornbread With Orange Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup unbleached all-purpose flour; ½ cup fine-grind cornmeal (yellow or white, preferably stone-ground); 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ⅛ teaspoon ground allspice; ⅛ teaspoon ground mace; 2 large eggs; 1 cup pureed baked sweet potato; ¼ cup corn oil; 3 tablespoons pure maple syrup; ½ cup buttermilk; ½ cup unsalted butter, at room temperature; 1 large orange, zest of, grated

Servings: persons

1 cup unbleached all-purpose flour
½ cup fine-grind cornmeal (yellow or white, preferably stone-ground)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
⅛ teaspoon ground allspice
⅛ teaspoon ground mace
2 large eggs
1 cup pureed baked sweet potato
¼ cup corn oil
3 tablespoons pure maple syrup
½ cup buttermilk
½ cup unsalted butter, at room temperature
1 large orange, zest of, grated

1
To make the Orange Butter: in a small bowl using the back of a spoon, cream the butter and zest until fluffy and well combined; store, covered, in the refrigerator for up to 1 week; bring to room temperature before serving.
2
To make the bread: preheat the oven to 375; grease a 9-inch round springform or square cake pan.
3
In a bowl, combine the flour, cornmeal, baking powder, baking soda, salt, and spices.
4
In a small bowl, mix the eggs, sweet potatoes, corn oil, maple syrup, and buttermilk with a whisk.
5
Add the wet mixture to the dry ingredients; stir just until all ingredients are moistened yet thoroughly blended.
6
Take care not to overmix.
7
Pour the batter into the prepared pan; bake in the center of the oven about 20-25 minutes, until the cornbread is golden around the edges and a cake tester comes out clean.
8
Let stand for 15 minutes before cutting into thick wedges.
9
Serve with Orange Butter.

720

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup unbleached all-purpose flour, ½ cup fine-grind cornmeal (yellow or white, preferably stone-ground), 1 teaspoon baking powder, ½ teaspoon baking soda, and more.

Yes, Sweet Potato Cornbread With Orange Butter falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sweet Potato Cornbread With Orange Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions