Stephanie L Tysons Sweet Potato Cornbread Food

STEPHANIE L. TYSON'S SWEET POTATO CORNBREAD

Steps:

• Heat oven to 450 degrees and lightly brush a 12-cup muffin tin with oil.
• Place potato in a small saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer until potato is tender, about 10 minutes. Drain the potato, then return to the pot and mash until mostly smooth. Measure out 1/2 cup and transfer to a large bowl (discard any remaining potato in the pot). Add eggs, oil and milk to bowl and stir to combine.
• Sift flour, cornmeal, baking powder, salt, sugar, cinnamon and nutmeg in separate large bowl. Add potato mixture and mix until just combined. (Do not overmix.) Pour batter into the prepared muffin cups and bake until the cornbread is puffed and golden, about 20 minutes. Let cool 5 minutes, then turn out onto a rack to cool completely.

SWEET POTATO CORNBREAD

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.

SWEET POTATO CORN BREAD

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.

SWEET POTATO (QUEEN) CORNBREAD

Steps:

• Mom's is the ultimate example of a life well-lived. I am in total awe of her. She's smart, accomplished, beautiful-inside and out-loving, courageous, and bubbling over with the sheer joy of living.
• It's been an easy fifty years for Dad, clearly. To further endear her to me personally, she and her friends turn out some excellent eats! Mom herself makes this sweet potato cornbread that is worth driving all the way to Mountain Pine, Arkansas, for, but you won't have to-here's how you do it.
• Mix together this dry stuff: 1 cup all-purpose flour, 1 cup yellow cornmeal, 4 teaspoons baking powder, 1 teaspoon salt, and 1/2 cup sugar.
• Separetely, mix together this wet stuff: 3 sweet potatoes, cooked and mashed (or you may use 1 16 ounce can of sweet potatoes, and in this recipe, it really is okay not to use home-cooked ones, I would tell you if it mattered), 2 eggs, 6 tablespoons milk, and 3 tablespoons oil.
• Then mix the dry stuff and the wet stuff, just until it's all moist (don't beat it to death), then put it in greased muffin tins and bake at 425 until done-usually about 15 to 20 minutes.