* Exported from MasterCook *
Cornbread, Sweet Potato
Recipe By :
Serving Size : 8 Preparation Time :0:30
Categories : Bread Bread-Bakers Mailing List
Posted Potatoes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium sweet potato -- (about 1 lb.)
1 1/2 cups yellow cornmeal
1 cup all-purpose flour
1/2 cup sugar
1 Tbsp baking powder
1 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
2 large eggs
1/2 cup sour cream
3/4 cup milk
2 Tbsp canola oil -- or vegetable oil
1/2 Tbsp canola oil -- or vegetable oil for the skillet
Peel the sweet potato and cut it into 1" 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 10 minutes). Drain the potatoes and set aside.
Coat the inside of a 10" cast iron skillet with oil. Place it in the
oven and begin to preheat the oven to 425F.
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 1/2
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 it. Smooth the top out 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 from the oven, cut into eight pieces, and serve.
Preferably with butter.
Source:
"budgetbytes.com"
S(Internet Address):
http://www.budgetbytes.com/2015/10/sweet-potato-cornbread/
Start to Finish Time:
"0:55"
T(Cook Time):
"0:25"
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Per Serving (excluding unknown items): 320 Calories; 10g Fat (28.0%
calories from fat); 7g Protein; 51g Carbohydrate; 3g Dietary Fiber;
62mg Cholesterol; 489mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0
Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.
NOTES : 2016 - 0220