Sweet Potato Cornbread W/ Peach Bourbon Butter


Sweet Potato Cornbread With Peach Bourbon Butter

Cornbread…oh beautiful golden delicious cornbread. I love cornbread. I mean love it! Its a main dish a side dish a only dish…all that. My favorite is sweet cornbread. And I make some delicious Honey Butter cornbread.

But this here right here. When you mix sweet potato and cornbread and then top it off with some deep flavored Peach Bourbon Butter *Insert Scream and Church dance break*. Chile listen. But they say soul food gives ya thick thighs and a back side that pokes right? Ha well cornbread is probably part of the reason I have to hop and skip a couple times when I pull my jeans up. So lets mix it up and see what happens shall we..



  • 3 cups Martha White Yellow Cornmeal HotRize
  • 1 cup Brown Sugar
  • 1/2 cup White Sugar
  • 1/4 tsp Nutmeg
  • 1 tsp Cinnamon
  • 1 tsp Vanilla Extract
  • 1/2 cup Butter
  • 2 cups Cooked Sweet Potato (Mashed)
  • 3 eggs
  • 1 cup Half and Half
  • 1 cup Heavy Cream
  • For your Peach Bourbon Butter you simply need Butter and Evan Williams Peach Bourbon

Takes ,
serves If Your like me the whole pan is mine lol but it could feed 12.


  1. Mix all you dry ingredients first in a large mixing bowl. then you add all your wet ingredients to that and wisk all together. now I used a cast iron skillet that’s my preference for cornbread but you can use a regular pan. oil it down nicely and pour you batter in. Now pop her in the oven!
  2. To make your Peach Bourbon Butter pour 2 cups of the bourbon in a small sauce pan and bring it to a boil. let it boil as the water evaporates it will reduce more and more. When it reduces to the point that it will slightly stick to a spoon then remove from head and add a full stick of butter and stir in,
  3. Your Cornbread should come out in about 30 minutes (depending on your oven) should be a beautiful light brown sweet potato color.

Oh chile look at that…That Golden Crust….Moist…Delicious

Hot Out of The Oven
With That Warm Peach Bourbon Butter Slathered on top..
Inside texture Shot!

As always share this recipe and follow for more taste bud strokin’ recipes, Thanks for Cooking With FoodDealer and Remember my measurements are my measurements Just sprinkle until the ancestors tell you that’s enough my child.

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Published by FoodDealer

Its Jas!! 28yr old mother of 2. Im a Foodie, a Cook, and now a BLOGGER lol. Come cook with me!!

34 thoughts on “Sweet Potato Cornbread W/ Peach Bourbon Butter

  1. OMG! That sounds amazing! I love cornbread, but that peach bourbon butter sounds like it brings the cornbread to a much tastier level. I would love it if you would share it at our Creative Muster link party.


  2. Do you mix the bourbon butter in the cornbread or put it on top? It’s not really clear cause you put the directions for it after you put it in the oven


      1. I found out recently that alcohol does not cook alcohol out. After an hour of cooking, there is still 25% of alcohol. I’m also looking for a non-alcoholic version of the sauce if you have any ideas!


  3. Definitely making for Thanksgiving ! Sounds absolutely delicious! Cornbread IS my life! I can eat it for breakfast, lunch, and dinner! Thanks so much for sharing!


      1. You do know pumpkin is very good for you? If baked without a pie shell and use Truvia instead of sugar. Cuts a lot of things that people with stage lll kidney disease don’t need.


  4. Whew this sounds absolutely amazing, however, I wouldn’t put the bourbon butter on top but in a syrup pourer on the side. I worked in food service and served brown butter bourbon bread pudding a few people said that they couldn’t eat it because they were alcoholic or had to give urine. I would want anyone to relapse on my account. So I will make it with that disclaimer.


    1. Thank you , It delicious. That’s all up to you but Cooking the Bourbon cooks out the alcohol which is part of the reduction process. Which thickens it and allows it to sit on top for it won’t dog out the cornbread. Have a great day


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