Potato Cornbread (Print Version)
# Ingredients:
01 -
1 cup mashed sweet potatoes, cooked smooth.
02 -
1 teaspoon salt.
03 -
¾ cup plain flour.
04 -
1¼ cups fine cornmeal, yellow.
05 -
1 tablespoon powder for baking.
06 -
½ teaspoon ground cinnamon.
07 -
½ cup white sugar.
08 -
¼ cup packed light brown sugar.
09 -
2 whole eggs and 1 yolk, warmed to room temp.
10 -
½ cup melted butter.
11 -
¼ teaspoon vanilla.
12 -
½ teaspoon baking soda.
13 -
⅛-¼ teaspoon freshly grated nutmeg.
14 -
⅛-¼ teaspoon clove powder.
15 -
2 tablespoons cooking oil.
16 -
1 cup tangy buttermilk.
17 -
2 tablespoons honey for glaze.
18 -
4 tablespoons melted butter used for glaze.
19 -
2 tablespoons light brown sugar, used for glaze.
# Instructions:
01 -
Heat the oven to 400°F. Coat an 8-inch baking dish with butter. In a big bowl, mix together all the dry ingredients.
02 -
Stir together the sweet potato puree, eggs, yolk, melted butter, oil, buttermilk, and vanilla. Add some food coloring if you'd like.
03 -
Little by little, mix the dry stuff into the wet stuff. Stir just enough to combine, then pour into your baking dish.
04 -
Pop it in the oven for 20 minutes. Cover loosely with foil, bake another 20 minutes until it’s firm.
05 -
Mix honey, melted butter, brown sugar, cinnamon, and a sprinkle of salt. Brush this onto the cornbread while it’s still hot, doing a few coats.
# Notes:
01 -
Cook whole sweet potatoes to make a smooth puree.
02 -
Make sure eggs aren’t cold.
03 -
Adding orange coloring is up to you.