Sweet Potato Cornbread (Print Version)
# Ingredients:
01 -
1¼ cups yellow cornmeal.
02 -
¾ cup all-purpose flour.
03 -
1 tablespoon baking powder.
04 -
1 teaspoon salt.
05 -
½ teaspoon baking soda.
06 -
½ teaspoon cinnamon.
07 -
⅛-¼ teaspoon clove.
08 -
⅛-¼ teaspoon nutmeg.
09 -
½ cup granulated sugar.
10 -
¼ cup light brown sugar, packed.
11 -
1 cup cooked sweet potatoes, pureed.
12 -
2 eggs plus 1 yolk, room temperature.
13 -
2 tablespoons vegetable oil.
14 -
½ cup butter, melted.
15 -
¼ teaspoon vanilla extract.
16 -
1 cup buttermilk.
17 -
4 tablespoons melted butter (for glaze).
18 -
2 tablespoons light brown sugar (for glaze).
19 -
2 tablespoons honey.
# Instructions:
01 -
Preheat oven to 400°F. Butter 8-inch glass dish. Whisk dry ingredients in large bowl.
02 -
Combine sweet potato puree, eggs, yolk, butter, oil, vanilla, and buttermilk. Add optional food coloring.
03 -
Gradually stir dry ingredients into wet ingredients until just combined. Pour into pan.
04 -
Bake 20 minutes, tent with foil, bake additional 20 minutes until set.
05 -
Mix melted butter, brown sugar, honey, salt, and cinnamon. Brush over hot cornbread several times.
# Notes:
01 -
Boil whole sweet potatoes for puree.
02 -
Use room temperature eggs.
03 -
Orange food coloring optional.