SWEET POTATO CORN BREAD
This corn bread bakes to a deep golden color with flecks of sweet potato visible. It looks a s good as it tastes.
Provided by Taste of Home
Time 45m
Yield 12-16 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first five ingredients. In a small bowl, combine the eggs, milk, oil and sweet potatoes. Stir into dry ingredients just until moistened. Pour into a greased 13x9-in. baking pan. , Bake at 425° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cut into squares. Serve warm.
Nutrition Facts : Calories 267 calories, Fat 7g fat (1g saturated fat), Cholesterol 55mg cholesterol, Sodium 499mg sodium, Carbohydrate 46g carbohydrate (13g sugars, Fiber 3g fiber), Protein 6g protein.
LEFTOVER MASHED POTATO CORNBREAD
This recipe brought back so many memories. As a child I loved potato pancakes and corn cakes. This recipe is a great combination of both of them! A great way to use leftover mashed potatoes (and really easy to make!).
Provided by Gina Collier
Categories Other Breads
Time 1h5m
Number Of Ingredients 8
Steps:
- 1. Mix all the ingredients together in a large bowl.
- 2. Spoon into a shallow skillet of cooking oil.
- 3. Fry until golden brown on both sides and middle is done.
POTATO CORN BREAD
Ready, Set, Cook! Special Edition Contest Entry -- If you don't like chunky vegetables but like the flavors, this is a great recipe.
Provided by baseba8311
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400.
- Mix dry ingredients together, then add wet.
- Poor mixture into greased 9"x13" pan.
- Bake 20-25 minutes, slightly brown on top, or toothpick comes out clean.
Nutrition Facts : Calories 141.6, Fat 6.1, SaturatedFat 1.2, Cholesterol 18.4, Sodium 177.8, Carbohydrate 19.2, Fiber 0.9, Sugar 4.3, Protein 2.9
SWEET POTATO CORN BREAD
Categories Bread Dairy Egg Side Bake High Fiber Cornmeal Sweet Potato/Yam Fall Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 10 to 12
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. Butter 9 x 9 x 2-inch baking pan. Pierce sweet potatoes in several places. Microwave on high until tender, turning once, about 12 minutes. Cut open and cool. Mash enough potatoes to yield 1 cup packed (reserve remaining potatoes for another use). Place 1 cup mashed potatoes in large bowl. Whisk in eggs and buttermilk.
- Blend cornmeal and next 6 ingredients in processor. Add butter and blend until mixture resembles coarse meal. Add to egg mixture. Stir just until blended. Transfer to prepared pan.
- Bake corn bread until deep golden on top and tester inserted into center comes out clean, about 45 minutes. Cool in pan on rack. (Can be made ahead. Cover and let stand at room temperature up to 2 days or freeze up to 2 weeks. Thaw at room temperature.)
SWEET POTATO CORN BREAD STUFFING WITH GREENS AND BACON
Categories Herb Side Bake Thanksgiving High Fiber Bacon Pecan Kale Sweet Potato/Yam Fall Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Soy Free
Yield Serves 14 to 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Arrange corn bread on rimmed baking sheet. Bake until slightly toasted, stirring occasionally, about 40 minutes. (Corn bread can be prepared 1 day ahead. Cover and store at room temperature.)
- Cook bacon in heavy large pot over medium heat until brown and crisp, about 10 minutes. Using slotted spoon, transfer bacon to bowl. Reserve 6 tablespoons drippings in pot (discard any remaining drippings). Add sweet potatoes, onion and thyme to same pot. Cover and cook over medium-low heat until sweet potatoes are just tender, stirring occasionally, about 20 minutes. Add greens. Cover; cook until greens just wilt, stirring occasionally, about 5 minutes.
- Whisk vinegar, honey, salt, pepper and mustard in very large bowl to blend. Mix in sweet potato mixture, pecans and bacon. Stir in corn bread. Mix eggs into stuffing.
- To bake stuffing in turkey:
- Loosely fill main cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 25 to 30 minutes. Uncover and bake until top is slightly crisp and golden, about 15 to 20 minutes.
- To bake all of stuffing in baking dish:
- Preheat oven to 350°F. Generously butter 15 x 10 x 2-inch . Add enough broth to stuffing to moisten (about 3/4 to 1 cup). Transfer stuffing to prepared dish. Cover with butter foil, buttered side down; bake until heated through, about 30 to 35 minutes. Uncover and bake until top is slightly crisp and golden, about 20 to 25 minutes longer.
SWEET POTATO CORNBREAD
I think this is perfect for Thanksgiving or Christmas, an alternative to the usual sweet potato casserole and plain cornbread. You can probably get 1 cup of mashed sweet potatoes from just one potato, but make two and eat what's left. Adapted from Canadian House and Home magazine.
Provided by Cookin-jo
Categories Yam/Sweet Potato
Time 55m
Yield 9 serving(s)
Number Of Ingredients 14
Steps:
- Grease an 8 by 8 inch baking dish.
- Fry chopped bacon over medium heat until almost crisp, then drain and cool.
- Pre-heat oven to 400°F.
- Place milk and butter into a microwavable container and microwave on med-high for 30 seconds, to melt butter and heat slightly. Heat longer if needed.
- Add cornmeal to milk and butter, stirring to combine, and then set aside.
- In a large bowl whisk together flour, brown sugar, baking powder, thyme, baking soda, and salt, then stir in cheese.
- In a second bowl stir together mashed sweet potatoes and eggs.
- Stir cornmeal mixture into potato and egg mixture.
- Pour the wet ingredients into the flour mixture, stirring, and add vinegar and chopped bacon.
- Mix until just combined.
- Pour into greased baking dish.
- Bake for 22 - 28 minutes, until the middle springs back when pressed lightly.
- Do not overbake!
- Let stand before cutting.
- Time does not include cooking and mashing the sweet potatoes.
Nutrition Facts : Calories 281.3, Fat 15.4, SaturatedFat 7.8, Cholesterol 80.1, Sodium 489, Carbohydrate 28.9, Fiber 2.2, Sugar 4.4, Protein 7.2
SWEET POTATO CORN BREAD
While on a family vacation in Virginia last year, we ate at a restaurant called Food For Thought. They serve sweet potato cornbread with their meals....it was delicious. Being the health conscious person that I am, I created this recipe. (Note: I use salt substitute in this recipe and a baking powder that is sodium free)
Provided by chef lisae
Categories Quick Breads
Time 30m
Yield 9 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425 Degrees and spray a 9 x9 inch pan with cooking spray.
- In a medium bowl, sift together the first 7 ingredients.
- With a pastry blender or 2 forks, blend in the margarine.
- Stir the Sweet Potato into the dry ingredients.
- Add the milk, egg and vanilla and stir with a whisk to combine.
- Pour batter in to prepared dish and spread evenly.
- Bake for 20 minutes or until a tooth pick inserted in the center comes out clean.
Nutrition Facts : Calories 161.7, Fat 1, SaturatedFat 0.2, Cholesterol 0.6, Sodium 36, Carbohydrate 34.6, Fiber 3.6, Sugar 7.1, Protein 5
SWEET POTATO CORN BREAD
This is a recipe from "The Secrets of Jesuit Breadmaking"! I love sweet potatoes and I love corn bread! Bon Apetite!
Provided by HotPepperRosemaryJe
Categories Breads
Time 35m
Yield 6-8 wedges, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Bring sweet potatoes, peeled and cut into chunks (about 2 or 3 medium potatoes) to a boil, covered with water, in a medium saucepan. Reduce the heat to low and simmer for about 20 minutes, until tender.
- Drain thoroughly and press through a strainer into a bowl and set aside to cool slightly.
- Preheat oven to 425 degrees.
- Sift together the cornmeal, flour, baking powder, salt, baking soda, pepper, and nutmeg.
- Add the egg and buttermilk to the sweet potato puree and mix until well blended.
- In a 8 or 9 - inch ovenproof skillet, heat the butter until just sizzling - about 2 minutes. Swirl the butter in the pan to coat it well. Pour any excess butter into the sweet potato mixture.
- Quickly add the cornmeal mixture to the sweet potato mixture and stir until blended and pour the batter into the skillet.
- Bake for 20 or 30 minutes, until lightly golden and the corn bread has pulled away from the sides of the pan. Remove from the oven and cut into wedges.
- Serve hot!
More about "potato corn bread food"
SWEET POTATO CORNBREAD | CHEW OUT LOUD
From chewoutloud.com
THIS SWEET POTATO CORNBREAD RECIPE IS SO GOOD, YOU'LL …
From thekitchn.com
BEST SWEET POTATO CORNBREAD: PERFECT FOR ANY …
From bakeitwithlove.com
POTATO AND CORN SALAD | RICARDO
From ricardocuisine.com
BROWN SUGAR SWEET POTATO CORNBREAD - ON TY'S PLATE
From ontysplate.com
SWEET POTATO CORNBREAD - AVERIE COOKS
From averiecooks.com
SWEET POTATO CORN BREAD - NOSHING WITH THE NOLANDS
From noshingwiththenolands.com
SWEET POTATO CORNBREAD RECIPE | KITCHN
From thekitchn.com
SWEET POTATO CORNBREAD - MELISSASSOUTHERNSTYLEKITCHEN.COM
From melissassouthernstylekitchen.com
SWEET POTATO CORNBREAD RECIPE - SOUTHERN LIVING
From southernliving.com
SWEET POTATO CORNBREAD - GOOD FOOD BADDIE
From goodfoodbaddie.com
2023 DODGER STADIUM FOOD GUIDE: TWELVE NEW ITEMS ON THE …
From latimes.com
SWEET POTATO CORNBREAD - MODERN COMFORT FOOD
From simplylakita.com
BEANS AND CORNBREAD ARE A BOWL OF HUMILITY, AND MY DAD'S …
From washingtonpost.com
SWEET POTATO CORNBREAD - GRANDBABY CAKES
From grandbaby-cakes.com
SWEET POTATO CORNBREAD WITH MAPLE BUTTER RECIPE - FOOD52
From food52.com
AMERICAN FOOD: REGIONAL PLATES FROM ALL 50 STATES - CNN
From cnn.com
SWEET POTATO CORNBREAD - BUTTER BE READY
From butterbeready.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love