THEN HERE’S A GREAT RECIPE TO TRY. I love cornbread. I don’t care what shape it’s in, a muffin or a slice or a chunk, I love it all. I recently came across this recipe which combines it with another of my very favorite ingredients – sweet potatoes. The sweet potato, be it ever so humble, is truly one of the earth’s most versatile offerings. In addition to baking with it, you can pretty much substitute it wherever you would use a regular potato. It can be seasoned and prepared the same, which is nice if you want to have a little variety with your veggies. This is a rich and hearty bread and is absolutely stunning to the visual palette. I love to serve it hot with a nice slathering of butter. To make life easier, I also cook the sweet potatoes in the microwave! I’m not sure if you have ever tried this method but it is super easy and it takes much less time than baking them in the oven. Just poke the skin a few times with a fork or a sharp knife, and cook on high in 3 minute intervals until soft, usually about 12-15 minutes total. I do this ahead of time so that the potato has time to cool, making it much easier to handle in order to scoop out the flesh. Sure, you can buy your cornbread already made at your grocery store’s deli, but why would you do that when you can make one even more delicious by spending a little bit of time and probably less money? Try it as a side for my Slow-Cooker Chili, or your favorite soup, or chicken or pork dish. It’s even great for breakfast. Enjoy! ~Sam~
Sweet Potato Cornbread
– 2 cups all purpose flour
– 2 cups corn meal (I always use yellow but you can use white if you want)
– 2 ½ tbsp baking powder (I know it seems like a LOT but trust me!)
– 2 tsp salt
– ½ cup granulated sugar
– 4 eggs
– ¾ cup milk
– 1/3 canola (or vegetable) oil
– 2 medium sweet potatoes, baked or microwaved, cooled, flesh scooped out and mashed
1) Heat oven to 400 degrees.
2) In a large bowl, combine the flour, cornmeal, baking powder, salt, and sugar.
3) Using the stand mixer, or electric hand mixer, combine the eggs, milk and oil. Beat on low speed until smooth. Add the sweet potato flesh and beat until well blended. Gradually add the dry ingredients, beating between additions just until moistened. The batter will be somewhat stiff by very fluffy.
4) Coat a 9x13x2” baking dish evenly with nonstick cooking spray. Spoon batter into dish. Bake for 35 minutes or until the top is lightly golden brown. Allow to cool slightly before slicing.