Sweet Potato Cornbread Food

SWEET POTATO CORNBREAD

Steps:

• Preheat oven to 375 degrees. Lightly grease a large cast iron skillet (butter or vegetable oil).
• Whisk together cornmeal, flour, baking powder, baking soda, salt and pumpkin pie spice (optional). Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment or large mixing bowl, beat eggs. Add sweet potatoes, yogurt, buttermilk, dark brown sugar, butter and honey. Mix until combined. Do not over mix.
• Add dry ingredients and mix until all batter is wet. Do not over mix, this will result in tough cornbread.
• Pour batter into prepared cast iron skillet. Bake for 30-35 minutes. Test using the toothpick test. Serve with Cinnamon Honey Butter.

SWEET POTATO CORNBREAD RECIPE

Steps:

• Preheat oven to 425°. Stir together first 3 ingredients in a large bowl; make a well in center of mixture. Whisk together eggs and next 3 ingredients; add to cornmeal mixture, stirring just until moistened. Spoon batter into a lightly greased 9-inch square pan.
• Bake at 425° for 35 minutes or until golden brown.

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 CORNBREAD

Steps:

• Preheat the oven to 375 degrees F.
• In a large bowl, whisk together the cornmeal, flour, brown sugar, baking powder, baking soda, salt and pumpkin pie spice.
• In a separate, medium bowl, whisk together the mashed sweet potatoes, eggs, buttermilk, honey and butter. Add the wet ingredients to the dry ingredients, and stir until just combined.
• Pour the batter into a cast-iron skillet; use a spatula to smooth to an even layer if needed. Place in the oven and bake until golden brown and a toothpick inserted in the center comes out clean, about 35 minutes. Serve the cornbread in the skillet.

SWEET POTATO CORNBREAD WITH CINNAMON HONEY BUTTER

Steps:

• 1. Preheat oven to 425 degrees. Sift together all dry ingredients and set them aside.
• 2. Combine eggs, milk, and oil in a large bowl until smooth.
• 3. Beat in sweet potatoes until well blended.
• 4. Stir in dry ingredients just until moistened.
• 5. Pour into a greased 8" square baking pan.
• 6. Bake 25 to 35 minutes or until a toothpick inserted in the center comes out clean.
• 7. For the butter: Beat butter with powdered sugar and cinnamon until creamy. Add honey and beat until well blended.
• 8. Serve warm with cinnamon honey butter.

SWEET POTATO CORNBREAD

Steps:

• Measure cornmeal, gluten free flour, baking powder and salt and place in large mixing bowl.
• Stir to combine.
• Add cold butter and blend with a pastry blender until mixture becomes like coarse meal.
• Add eggs, buttermilk, sour cream, honey and mashed sweet potato and stir to combine but just until moistened.
• Do not overmix.
• Spread batter into a greased 8x12" glass baking dish.
• Bake at 425° for about 15 minutes.
• Cover loosely with foil to prevent over-browning.
• Bake an additional 15-20 minutes or when cornbread springs back when touched with finger.
• Cool before cutting into squares.

BROWN SUGAR SWEET POTATO CORNBREAD

Steps:

• To make this cornbread, start by adding the cornmeal, flour, brown sugar, baking powder, baking soda, and salt to a large bowl. Next, beat together mashed sweet potato, eggs, melted butter, and vanilla.
• Pour the sweet potato mixture into the flour. Stir in most of the way then whisk in the milk. Beat until smooth but don't over mix.
• Pour the batter into cast-iron skillet prepared with melted butter. I heat the skillet to mealy the butter letting it brown a little for an extra flavorful crust.
• Bake in a 375 degree preheated oven for 25 minutes or until the center has set.

BACON SWEET POTATO CORNBREAD

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Cook and stir bacon in a 9-inch cast-iron skillet over medium-high heat until browned, about 10 minutes. Remove and chop bacon, leaving 1 tablespoon of bacon drippings in skillet.
• Whisk cornmeal, salt, and baking soda in a bowl. Stir sweet potato, buttermilk, and eggs together in a separate bowl until thoroughly combined. Stir sweet potato mixture into dry ingredients and mix chopped bacon into batter. Pour batter into the cast-iron skillet.
• Bake corn bread in the preheated oven until browned and bread feels firm to the touch, about 30 minutes. Turn corn bread onto a serving plate and cut into wedges for serving.

SWEET POTATO CORNBREAD

Steps:

• Do ahead: Wrap sweet potato in heavy foil and roast 1.5 hours at 425F in oven or toaster oven. Once it can easily be pierced with fork, it's done. Carefully unwrap (it's hot!) and let cool enough to handle. Mash sweet potato. Measure out 1.5 cups for use in this recipe.
• Spray a 10 inch cast iron skillet with oil and set in oven on lower middle rack. Preheat oven to 425F.
• In a large bowl, whisk together the cornmeal, dry creamy wheat, flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, combine mashed roasted sweet potato, eggs, yogurt, milk, and olive oil. whisk to combine well. Mixture should be smooth and thick.
• Using a rubber spatula, gently fold sweet potato mixture with the cornmeal mixture just until no dry streaks of flour remain. Do not over-mix.
• Place preheated/greased skillet on a heat-safe surface. Scrape batter into skillet, evening out the top into the edges. Bake 25-30 minutes or until top is puffy and golden brown. There should be cracks visible around edges of cornbread. Place cornbread on wire rack. Immediately place 4-5 pats of butter on top, letting butter melt into the cornbread. slice and serve with additional butter, if desired. Cornbread is best when served hot and fresh, while top is slightly crisp and butter has just melted into it!

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.

SWEET POTATO CORNBREAD WITH CINNAMON HONEY BUTTER

Steps:

• Preheat the oven to 425°F degrees. Take 2 tablespoons of butter and rub in a cast iron skillet or 9 x 13 baking pan. In a bowl mix cornmeal, flour, baking soda, baking powder, salt, and 1 cup sugar together.
• In a bowl mix the sweet potato, butter, and remaining sugar with a hand mixer for 30 seconds. Stir in eggs and buttermilk. Make a well in the center of the cornmeal mixture, pour sweet potato mix in, and stir together until smooth. Pour batter into the greased pan, and bake for 45 minutes, remove from oven and let cool for 20 minutes before eating.
• While cornbread is in the oven make cinnamon honey butter: Add butter, honey, cinnamon and salt in a food processor blitz on high for 30 seconds, until butter is smooth and cinnamon is evenly blended. You can also mix with a hand mixer for 1 minute. Serve with hot cornbread.

SWEET POTATO BUTTERMILK CORNBREAD

Steps:

• Preheat oven to 425 degrees.
• In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. Cut in butter with two forks, a pastry cutter or your fingers until mixture is crumbly.
• In a medium mixing bowl beat egg until frothy. Stir in buttermilk and sweet potatoes. Pour mixture into flour mixture stirring just until blended. Pour batter into greased 9x9x2 inch baking dish.
• Bake 20 minutes or until center springs back when pressed. Cool in pan on wire rack. Cut into squares and serve.

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 CORNBREAD

Steps:

• Peel the sweet potato and cut it into one-inch cubes. Place the cubes in a pot, cover with water, and bring to a boil over high heat. Boil the potatoes until they're tender and fall apart with pierced with a fork (about ten minutes). Drain the potatoes and set aside.
• Coat the inside of a 10" cast iron skillet with cooking oil. Place the skillet in the oven and begin to preheat the oven to 425ºF.
• In a large bowl, stir together the cornmeal, flour, sugar, baking powder, salt, cinnamon, and nutmeg until well mixed.
• Mash the drained sweet potatoes until fairly smooth. Transfer 1.5 cups of the mashed potatoes to a large bowl. Add the sour cream, milk, and 2 Tbsp oil, and whisk until combined. Add the eggs and whisk until combined again.
• Pour the sweet potato mixture into the bowl with the dry ingredients. Stir the two together just until combined and no dry mix remains on the bottom of the bowl. It's okay if the mixture is a little lumpy, just be sure not to over mix.
• Carefully take the hot skillet out of the preheated oven and scoop the batter into the skillet. Smooth out the top of the batter until it's even, then return it to the oven. Bake for 22-25 minutes, or until the center is puffed, the top is golden brown, and it's slightly cracked around the edges. Remove the cornbread from the oven, cut into eight pieces, and serve (preferably with butter).

SWEET POTATO CORN BREAD

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.

SWEET POTATO PIE-STUFFED CORNBREAD

Steps:

• For the sweet potato pie filling: Boil the sweet potato whole in a saucepan in enough water to cover until tender when pierced, 20 to 25 minutes. Peel and slice.
• Preheat the oven to 400 degrees F. Grease a 12-inch cast-iron skillet with cooking spray.
• Combine the sweet potato, sugar, butter, cream, orange juice, cinnamon, nutmeg, vanilla and egg in a food processor. Pulse until the mixture is smooth and no lumps remain. Set aside.
• Make the cornbread: Combine the cornmeal, flour, sugar, baking powder and salt in a medium bowl. Whisk together the buttermilk, egg, butter and oil in a separate bowl. Add the buttermilk mixture to the flour mixture, stirring just until the dry ingredients are moistened. (The batter will be lumpy and thick.)
• Pour the cornbread batter into the greased skillet. Spoon the sweet potato pie filling over the top in dollops. Use a wooden or metal skewer to create a marbling effect. (But do not mix in the sweet potato filling too much.)
• Bake the cornbread until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool on a wire rack for 7 minutes before serving.

SWEET POTATO CORN BREAD

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 CORNBREAD

Steps:

• Preheat the oven to 400°F. Then line a 9×9 inch square baking pan with parchment paper or generously coat the pan with baking spray. Note: you can also use a large (at least 10-12 inches) cast iron skillet or a 12-cup muffin pan with cupcake liners. Then set aside.
• In a medium bowl, whisk the cornmeal, flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg together. Whisk thoroughly to fully combine and set aside.
• In a large bowl, whisk the eggs, buttermilk, and mashed sweet potato/puree together until fully combined. Then pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold everything together until just combined.
• Lastly, pour in the melted butter and fold it within the batter until combined. Empty the batter into the prepared baking dish and use an offset spatula to smooth out the top, if necessary.
• Bake the cornbread for 35-40 minutes or until a toothpick inserted into the center of the cornbread comes out clean. Allow the cornbread to cool down for 10 minutes before cutting into.
• Slice the cornbread into wedges and serve immediately with extra pats of butter, drizzled honey or alaga/sorghum syrup, if desired. Enjoy!

SWEET POTATO CORNBREAD

Steps:

• Cook and mash the sweet potato, if you have not already done so.
• Preheat oven to 425° F.
• Lightly spray an 8x8 baking pan with cooking spray (or oil).
• Whisk together the cornmeal, flour, baking powder, cinnamon, baking soda and salt in a large bowl.
• Using a blender, blend the sweet potato and milk until very smooth. Without a blender, you could use a whisk, and vigorously beat the mixture until smooth.
• Pour the sweet potato mixture into the dry ingredients, and mix until just combined. Do not overmix.
• Bake 25-30 minutes, until a toothpick inserted into the center comes out clean.
• Allow to cool about 10 minutes in the pan, before removing to a cooling rack. Slice when completely cooled.

SWEET POTATO CORNBREAD

Steps:

• Preheat oven to 375°F. Butter the bottom and sides of a 10 inch skillet or similar. Set aside.
• In a medium size mixing bowl, use a whisk to sift together cornmeal, flour, granulated sugar, brown sugar, baking powder, baking soda, salt and pumpkin pie spice.
• In a separate bowl, whisk together mashed sweet potato, milk, sour cream and eggs. Mix well, then whisk in melted butter. Once combined, add wet to dry ingredients, mixing until fully moistened.
• Pour evenly into skillet, Sprinkle top with turbinado sugar.
• Bake for 40-45 minutes just until a toothpick inserted into the center comes back clean.
• Serve with butter, drizzled with maple syrup or honey.

SWEET POTATO BUTTERMILK CORNBREAD

Steps:

• Preheat oven to 425º.
• In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. Cut in butter with two forks, a pastry cutter or your fingers until mixture is crumbly.
• In a medium mixing bowl beat egg until frothy. Stir in buttermilk and sweet potatoes. Pour mixture into flour mixture stirring just until blended. Pour batter into greased 9x9x2 inch baking dish.
• Bake 20 minutes or until center springs back when pressed. Cool in pan on wire rack. Cut into squares and serve.
• Notes from the Paula Deen Test Kitchen: A moist cornbread with a lovely flavor. Great to serve as a side to your slow cooker recipes. Flavor profiles worked best with pork and beef dishes.

SWEET POTATO CORNBREAD STUFFING

Steps:

• Preheat oven to 375°F.
• Melt margarine in a nonstick skillet. Add yams, onion and celery and sate until tender - about 7-10 minutes.
• Spoon mixture into large mixing bowl. Stir in parsley and ginger. Add cornbread and pecans. Mix gently.
• Slowly add broth and toss to moisten. Place stuffing in buttered casserole dish and bake covered 30 minutes.
• Take off lid and bake uncovered an additional 15 minutes or till top is lightly browned and stuffing is heated through.