Sweet potato cornbread is delicious on it’s own, but topped with a buttery peach bourbon glaze it is amazing! This Sweet Potato Cornbread with Peach Bourbon Butter is easy to make and perfect for the fall ( but I munch on it anytime of year 😉 I love to have sweet potato cornbread as a side dish to smothered chicken, rice, and mustard greens sautéed in fatback. Bring out a glass of sweet tea and we got a whole Soul Food Sunday meal!
Let’s Cook this DELICIOUS Cornbread!
Ingredients
- 1 ½ cup cornmeal
- 1 cup flour
- 1 cup brown sugar
- 1 ½ cup cooked sweet potato mashed
- 1 tbsp baking powder
- ¾ cup buttermilk
- ½ cup sour cream
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp vanilla
- ¾ tsp kosher salt
- 2 eggs
- 2 tbsp butter melted
- 2 tbsp vegetable oil
Peach Bourbon Glaze:
- 4 tbsp butter melted
- 1 cup Peach Bourbon
Instructions
- Add 2 tablespoons of vegetable oil to your cast iron skillet and place it in the oven while it preheats to 425 degrees F.
- In a large mixing bowl combine all the dry ingredients, then add in all the wet ingredients. Gently fold them in until they are just combined, do not over mix. The batter will be smooth, but thick.
- Pour your batter into your cast iron skillet. Bake for 22-24 minutes. The top should be golden and puffy with visible cracks on the edge of the surface. Use a toothpick to test, if it comes out clean it is ready.
- While the sweet potato cornbread is baking, start the Peach Bourbon Glaze. Pour the bourbon into a small saucepan and bring to a light boil. Allow it to cook until it reduces until it is thick enough to slightly stick to a spoon, about 15 minutes.
- Remove from heat, add a stick of salted butter, and stir until melted.
- Once your sweet potato cornbread comes out of the oven, pour the glaze on top. Let cool for 5 minutes, then enjoy!
Sweet Potato Cornbread with Peach Bourbon Butter
This sweet potato cornbread with a Peach Bourbon glaze will be a unique side dish to your soul food Sunday dinner.
Ingredients
- 1 ½ cup cornmeal
- 1 cup flour
- 1 cup brown sugar
- 1 ½ cup cooked sweet potato mashed
- 1 tbsp baking powder
- ¾ cup buttermilk
- ½ cup sour cream
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp vanilla
- ¾ tsp kosher salt
- 2 eggs
- 2 tbsp butter melted
- 2 tbsp vegetable oil
Peach Bourbon Glaze:
- 4 tbsp butter melted
- 1 cup Peach Bourbon
Instructions
- Add 2 tablespoons of vegetable oil to your cast iron skillet and place it in the oven while it preheats to 425 degrees F.
- In a large mixing bowl combine all the dry ingredients, then add in all the wet ingredients. Gently fold them in until they are just combined, do not over mix. The batter will be smooth, but thick.
- Pour your batter into your cast iron skillet. Bake for 22-24 minutes. The top should be golden and puffy with visible cracks on the edge of the surface. Use a toothpick to test, if it comes out clean it is ready.
- While the sweet potato cornbread is baking, start the Peach Bourbon Glaze. Pour the bourbon into a small saucepan and bring to a light boil. Allow it to cook until it reduces until it is thick enough to slightly stick to a spoon, about 15 minutes.
- Remove from heat, add a stick of salted butter, and stir until melted.
- Once your sweet potato cornbread comes out of the oven, pour the glaze on top. Let cool for 5 minutes, then enjoy!
Notes
This cornbread is like cake, but it’s so delicious! It’s tasty, warm or served at room temperature.
