This is my go to cornbread recipe to accompany any soup, chili or southern meal. It has an amazing sweetness that my whole family just adores. The best way to cook cornbread is in a heavy, cast iron skillet. It adds a crispy crust that is just amazing (be sure to preheat your skillet before placing the batter in it).
recipe from Food.com
1 1/2 cups flour
2/3 cup sugar
1/2 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
2 large eggs, lightly beaten
1/3 cup oil
3 tablespoons butter or 3 tablespoons margarine, melted
1. Preheat oven to 350°F Grease 8-inch square baking pan or cast iron skillet.
2. Combine flour, sugar, corn meal, baking powder and salt in medium bowl. Combine milk, eggs, oil and butter in small bowl and mix well. Add to flour mixture and stir just until blended.
3. Pour into baking pan or skillet. Bake for 35 minutes or until wooden pick comes out clean.
4. For corn muffins, spoon batter into muffin cups 2/3 full. Bake for 18-20 minutes or until wooden pick comes out clean. Cool for 5 minutes before removing from pans.
Recipe linked to Totally Tasty Tuesday, Tempt My Tummy Tuesday, Cast Party Wednesday, Full Plate Thursday and Fusion Friday.
I have been on a total sweet potato kick recently. It’s just that time of year and Noah totally loves them. It’s such a unique use of sweet potatoes and is pretty easy to throw together. It would be a great easy alternative to homemade rolls on Thanksgiving if you don’t have the time and/or patience for such things.
And it poses the same dilemma as sweet potato casserole, dessert or side dish? Either way, it’s delish.
Sweet Potato Cornbread
recipe adapted from Gluten-Free Goddess
3 large eggs
1/2 cup extra light olive oil or vegetable oil
3/4 cup sweet potato puree*
3/4 cup brown sugar, packed
1 teaspoon vanilla extract
1 cup cornmeal
1 cup all-purpose flour
1 1/2 teaspoon baking powder
1/2 tsp. baking soda
1/2 teaspoon cinnamon
1 teaspoon pumpkin pie spice
Sea salt, to taste
1. Preheat the oven to 350 degrees F. Grease the bottom of a 8-inch cake pan and dust it with cornmeal. I used a springform pan.
2. In a large mixing bowl, whisk the eggs until foamy; add the oil; whisk again to combine. Add in the sweet potato puree and mix well. Add the light brown sugar, and bourbon vanilla extract, and mix to combine.
3. In a separate mixing bowl whisk together the dry ingredients: cornmeal, gluten-free flour mix, baking powder, cinnamon, Pumpkin Pie Spice blend, and sea salt.
4. Using a rubber spatula or wooden spoon, add the dry ingredients into the wet; and stir by hand just enough to make a smooth batter. Pour the batter into the prepared cake pan.
5. Bake on a center rack in the preheated oven for about 25-45 minutes or until the cornbread is firm to the touch and golden.** Check with a wooden pick, if necessary; if it emerges clean, the cornbread is done.
*Scrub a medium size sweet potato and prick several times with a fork. Bake in a 425 degree F oven for 45 minutes to an hour. Cool the potato to touch then puree in food processor until smooth.
**My oven cooks pretty hot so it only took about 25 minutes for me but the original recipe stated 45 minutes. Check at 25 minutes then go from there.