Sweet Potato Cornbread (Print Version)
# Ingredients:
01 -
1½ teaspoons of cinnamon.
02 -
1 teaspoon of baking powder.
03 -
⅛ to ¼ teaspoon nutmeg.
04 -
¼ cup packed brown sugar.
05 -
1 cup of mashed sweet potatoes.
06 -
1¼ cups of cornmeal.
07 -
½ cup melted butter.
08 -
2 large eggs plus one extra yolk.
09 -
½ teaspoon baking soda.
10 -
1 cup buttermilk.
11 -
4 tablespoons melted butter for the topping.
12 -
½ cup white sugar.
13 -
¾ cup regular flour.
14 -
¼ teaspoon of vanilla.
15 -
2 tablespoons honey (for glaze).
16 -
1 teaspoon salt.
17 -
2 tablespoons packed light brown sugar for glazing.
18 -
⅛-¼ teaspoon of ground clove.
19 -
2 tablespoons of vegetable oil.
# Instructions:
01 -
Turn your oven to 400°F. Grease up an 8-inch glass pan. Stir all the dry stuff in a big bowl.
02 -
Stir together the sweet potato, buttermilk, oil, melted butter, eggs, yolk, vanilla, and food coloring if you want.
03 -
Quietly mix the dry bowl into the wet bowl. Don’t overmix. Pour into the prepped pan.
04 -
Bake for 20 mins, cover with foil, then cook another 20 mins till firm.
05 -
Blend butter, brown sugar, honey, salt, and some cinnamon. Keep brushing this on the cornbread while it’s hot.
# Notes:
01 -
Boil the whole sweet potatoes before mashing.
02 -
Make sure your eggs aren’t cold for this.
03 -
It’s up to you if you wanna add orange coloring.