Sweet Potato Cornbread (Printable Version)
# What You'll Need:
01 -
1 cup buttermilk.
02 -
2 eggs and 1 extra yolk, at room temp.
03 -
1 tablespoon baking powder.
04 -
¾ cup plain flour.
05 -
½ teaspoon baking soda.
06 -
¼ cup packed light brown sugar.
07 -
½ teaspoon ground cinnamon.
08 -
2 tablespoons vegetable oil.
09 -
¼ teaspoon vanilla extract.
10 -
½ cup regular sugar.
11 -
1¼ cups yellow cornmeal.
12 -
4 tablespoons melted butter (for topping).
13 -
⅛-¼ teaspoon ground clove.
14 -
⅛-¼ teaspoon ground nutmeg.
15 -
1 cup mashed, cooked sweet potatoes.
16 -
2 tablespoons honey.
17 -
½ cup butter, melted.
18 -
2 tablespoons packed light brown sugar (for topping).
19 -
1 teaspoon salt.
# Preparation Steps:
01 -
Set the oven to 400°F and grease an 8-inch glass pan. In a big bowl, mix up the dry ingredients.
02 -
In another bowl, stir together the sweet potatoes, eggs, yolk, oil, buttermilk, melted butter, and vanilla. You can add a bit of food color if you'd like.
03 -
Slowly add the dry mix to the wet mix, stirring gently until blended. Pour it all into the prepared pan.
04 -
Bake for 20 minutes, cover loosely with foil, then bake another 20 minutes or so until it’s done.
05 -
Combine melted butter, brown sugar, honey, cinnamon, and salt. Spread it on the warm bread a few times while it cools.
# Additional Tips:
01 -
Cook whole sweet potatoes before turning them into a mash.
02 -
It’s better if your eggs aren’t cold.
03 -
Adding orange coloring is totally up to you.