SUNRABBIT'S VEGAN SWEET CORN BREAD
Make and share this Sunrabbit's Vegan Sweet Corn Bread recipe from Food.com.
Provided by Sunrabbit
Categories Quick Breads
Time 40m
Yield 1 8x8, 9 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Line 8x8" baking dish with parchment paper.
- Whisk dry ingredients together; add wet ingredients and stir (do not over-do it--a few lumps are okay).
- Pour batter into baking dish and sprinkle cinnamon sugar on top, coating the exposed batter.
- Bake for 30 minutes, or until toothpick inserted in the center comes out clean. Let cool for at least 15 minutes to firm up, and serve warm with vegan butter and/or maple syrup.
Nutrition Facts : Calories 228.5, Fat 8.8, SaturatedFat 1.2, Sodium 434.9, Carbohydrate 36.5, Fiber 2.4, Sugar 16.3, Protein 2.9
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.
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 (QUEEN) CORNBREAD
This recipe comes straight from "The Sweet Potato Queens' Big-Ass Cookbook. Another one of those things where I'm gonna write down the recipe exactly like it's portrayed in the cookbook.....you have to do the Queen's justice. :)
Provided by crazycookinmama
Categories Quick Breads
Time 50m
Yield 18 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 121.7, Fat 3.3, SaturatedFat 0.6, Cholesterol 21.4, Sodium 234.7, Carbohydrate 20.9, Fiber 1.3, Sugar 6.5, Protein 2.5
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
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!
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
I see no reason to make regular cornbread ever again--not when I can have this. The house smells heavenly, and this goes great with my chili. Recipe courtesy of The Best of Country Cooking 2010 and Judy Roland of Mount Holly, North Carolina.
Provided by AmyZoe
Categories Quick Breads
Time 55m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, cornmeal, sugar, baking powder, and salt.
- In a small bowl, combine the eggs, milk, oil, and sweet potatoes.
- Stir in the dry ingredients just until moistened.
- Pour into a greased 13x9x2" baking pan.
- Bake at 425 for 30 to 35 minutes or until a toothpick inserted near center comes out clean.
- Cut into squares.
- Serve warm.
Nutrition Facts : Calories 221.7, Fat 6.9, SaturatedFat 1.1, Cholesterol 48.1, Sodium 490.8, Carbohydrate 35.5, Fiber 2.2, Sugar 7.3, Protein 5.2
MOIST, SWEET VEGAN CORNBREAD
An amazing moist and sweet vegan cornbread recipe, works well as muffins too.
Provided by Arielle
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 45m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x5-inch baking pan with cooking spray.
- Beat 1/2 cup soy milk, sugar, vegetable shortening, salt, and vanilla extract together in a large bowl until well blended.
- Mix flour, cornmeal, and baking powder together in a bowl. Stir flour mixture into sugar mixture, alternating with the remaining 1 cup soy milk. Beat until well blended. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes.
Nutrition Facts : Calories 295.8 calories, Carbohydrate 43.9 g, Fat 11.4 g, Fiber 1.4 g, Protein 4.4 g, SaturatedFat 2.7 g, Sodium 353.5 mg, Sugar 15.2 g
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