Potato Cornbread (Print Version)
# Ingredients:
01 -
1 cup mashed sweet potatoes, cooked.
02 -
1¼ cups fine yellow cornmeal.
03 -
¾ cup plain flour.
04 -
½ teaspoon cinnamon powder.
05 -
¼ teaspoon vanilla essence.
06 -
1 tablespoon baking powder.
07 -
½ cup granulated sugar.
08 -
½ cup melted butter, unsalted.
09 -
1 teaspoon regular salt.
10 -
½ teaspoon baking soda.
11 -
½ teaspoon freshly grated nutmeg or ground nutmeg.
12 -
⅛-¼ teaspoon ground clove spice.
13 -
¼ cup packed light brown sugar.
14 -
2 whole eggs plus 1 yolk, brought to room temperature.
15 -
2 tablespoons plain vegetable oil.
16 -
1 cup tangy buttermilk.
17 -
4 tablespoons melted butter, for brushing.
18 -
2 tablespoons honey, to glaze.
19 -
2 tablespoons brown sugar, for brushing on top.
# Instructions:
01 -
Heat your oven to 400°F. Grease an 8-inch dish with butter, then stir all the dry ingredients together in a large bowl.
02 -
In a separate bowl, mix mashed sweet potato, eggs, yolk, melted butter, oil, buttermilk, and vanilla. You can add food coloring here if you'd like.
03 -
Slowly fold your dry mix into the wet mix, stirring gently. Don't overmix. Pour everything into the prepared pan.
04 -
Put the dish in the oven for 20 minutes. Cover it lightly with foil and bake another 20 until firm.
05 -
Blend honey, brown sugar, melted butter, a pinch of salt, and some cinnamon. Brush this over the hot bread right out of the oven. Do another coat or two as it cools.
# Notes:
01 -
Steam or boil your sweet potatoes before mashing.
02 -
Make sure eggs aren't cold; room temperature works best.
03 -
Decorative food coloring is optional.