Sweet Potato Cornbread (Print Version)
# Ingredients:
01 -
1 cup mashed and cooked sweet potatoes.
02 -
1¼ cups cornmeal, yellow in color.
03 -
¾ cup plain flour.
04 -
1 teaspoon salt.
05 -
½ teaspoon baking soda.
06 -
1 tablespoon baking powder.
07 -
½ teaspoon ground cinnamon.
08 -
⅛ to ¼ teaspoon ground clove.
09 -
⅛ to ¼ teaspoon nutmeg.
10 -
½ cup white sugar.
11 -
¼ cup packed light brown sugar.
12 -
2 eggs and 1 extra yolk, left out to reach room temperature.
13 -
2 tablespoons oil, vegetable type.
14 -
½ cup melted butter, cooled.
15 -
¼ teaspoon vanilla.
16 -
1 cup buttermilk, regular kind.
17 -
4 tablespoons warm, melted butter (used for topping).
18 -
2 tablespoons brown sugar (used for coating).
19 -
2 tablespoons honey.
# Instructions:
01 -
Heat oven to 400°F. Grease a glass dish (8 inches). Stir together dry items in a big bowl.
02 -
In a different bowl, mix mashed sweet potatoes, buttermilk, eggs, melted butter, oil, and vanilla. You can add food coloring if you want.
03 -
Pour the dry mix into the wet mixture a little at a time. Stir just enough to combine the two. Transfer to your pan.
04 -
Bake uncovered for 20 minutes. Cover with foil and continue baking for another 20 minutes, or until it’s firm.
05 -
Whisk together melted butter, honey, brown sugar, salt, and cinnamon. Brush this glaze over warm cornbread a few times.
# Notes:
01 -
Boil sweet potatoes whole to mash them easier.
02 -
Eggs blend better at room temperature.
03 -
Adding orange coloring is optional.