Sweet Potato Cornbread - A Great Bread for Almost Any Meal! скачать в хорошем качестве

Sweet Potato Cornbread - A Great Bread for Almost Any Meal!

Sweet Potato Cornbread 1 1/2 cups cornmeal 1 cup All-Purpose Flour 4 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon all spice 1/4 teaspoon nutmeg 1 cup baked and mashed sweet potato 2 eggs 1/2 stick (4 Tablespoons) melted butter 1/2 cup sour cream 1/4 cup light brown sugar 1 1/2 cups buttermilk Begin by baking your sweet potato. Scrub the potato well to make sure it’s clean, wrap it in foil, and bake in a 350° preheated oven for one hour. At the end of one hour, reduce the temperature to 170° and continue baking the potato for another 6 to 8 hours.  Remove the sweet potato from the oven, remove the potato peeling, and using a fork, mash the potato well. Measure out one cup of mashed sweet potato. Set aside. Preheat the oven to 375°.  Using a medium bowl, combine the cornmeal, flour, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg. Set aside. The mixing may be done by hand or using an electric mixer. Blend together well the mashed sweet potato, eggs, melted butter, sour cream, and light brown sugar.  Gradually add the dry ingredients and buttermilk, alternating between the two until it is all added and mixed in. Pour the cornbread mixture into a well greased 9 X 9-inch baking dish.  Bake in the preheated oven for 30 to 40 minutes or until the center tests done with a toothpick. Serve warm with plenty of softened butter. CONTACT INFORMATION: Come Sit At My Table P.O. Box 1041 Mt. Sterling, KY 40353 #cornbread #cornbreadrecipe #sweetpotatorecipes #sweetpotatosidedish #sweetpotato #sweetpotatocornbread