sweet potato cornbread
Cuisine inspired Recipes
Ingredients
Instructions
Sweet Potato Cornbread
1/3 cup plus 2 tablespoons vegetable oil, divided
1 cup mashed sweet potatoes or 1 (15 ounce)
can, drained and mashed)
3 large eggs
1 1/2 cups milk or buttermilk
3 cups self-rising cornmeal mix*
1/2 cup granulated sugar (optional)
Preheat oven to 375 degrees F.
Put 2 tablespoons of oil into a cast-iron skillet and place skillet in oven to preheat. Combine mashed sweet potatoes, eggs and milk in a large mixing bowl. Blend until smooth. Add remaining 1/3 cup oil; cornmeal; and, if desired, sugar. Stir until just combined. Pour into preheated skillet. Bake for 40 to 45 minutes or until golden brown.
Serve warm.
* 1 1/2 cups yellow cornmeal, 1 1/2 cups all-purpose flour, 1 tablespoon plus 1 1/2 teaspoons baking powder and 3/4 teaspoon salt, combined, may be substituted for the self-rising cornmeal mix.
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sweet potato cornbread
Cuisine inspired Recipes
Ingredients
Instructions
Sweet Potato Cornbread
Source: Bon Appétit - November 1998
1 1/4 pounds red-skinned sweet potatoes (yams)
4 large eggs
1 1/2 cups buttermilk
2 1/3 cups yellow cornmeal
1 cup all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1/4 teaspoon ground ginger
1/2 cup (1 stick) chilled unsalted butter,
cut into 1/2-inch pieces
Preheat oven to 375 degrees F. Butter 9-inch square baking pan.
Pierce sweet potatoes in several places. Microwave on HIGH until tender, turning once, about 12 minutes. Cut open and cool. Mash enough potatoes to yield 1 cup packed (reserve remaining potatoes for another use). Place 1 cup mashed potatoes in large bowl. Whisk in eggs and buttermilk.
Blend cornmeal and next 6 ingredients in processor. Add butter and blend until mixture resembles coarse meal. Add to egg mixture. Stir just until blended. Transfer to prepared pan.
Bake corn bread until deep golden on top and tester inserted into center comes out clean, about 45 minutes.
Cool in pan on rack. (Can be made ahead. Cover and let stand at room temperature up to 2 days or freeze up to 2 weeks. Thaw at room temperature.)
Serves 10 to 12.
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