SWEET POTATO CORNBREAD
- Quick Glance
- 15 M
- 50 M
- Serves 8 to 12
INGREDIENTS
2 cups self-rising white cornmeal mix (or substitute 1 1/2 cups plus 6 tablespoons white cornmeal, 2 tablespoons baking powder, and 1 teaspoon salt)
3 tablespoons granulated sugar
1/4 teaspoon pumpkin pie spice (optional)
5 large eggs
2 cups (about 1 1/2 pounds) mashed, cooked sweet potatoes
8 ounces sour cream
1 stick (4 ounces) unsalted butter, melted, plus more for the skillet
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DIRECTIONS
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1. Preheat the oven to 425°F (218°C). Heat a 10-inch cast-iron skillet in the oven for 5 minutes.
1. Preheat the oven to 425°F (218°C). Heat a 10-inch cast-iron skillet in the oven for 5 minutes.
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2. Meanwhile, in a large bowl, stir together the cornmeal mix, sugar, and pumpkin pie spice, if using. Usinga spoon, make a well in the center of the mixture. In a separate bowl, whisk together the eggs, mashed sweet potatoes, sour cream, and butter. Add the sweet potato mixture to the cornmeal mixture, stirring just until moistened. Carefully butter the hot skillet and spoon the batter into it.
2. Meanwhile, in a large bowl, stir together the cornmeal mix, sugar, and pumpkin pie spice, if using. Usinga spoon, make a well in the center of the mixture. In a separate bowl, whisk together the eggs, mashed sweet potatoes, sour cream, and butter. Add the sweet potato mixture to the cornmeal mixture, stirring just until moistened. Carefully butter the hot skillet and spoon the batter into it.
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3. Bake for 20 to 35 minutes, or until golden brown and a toothpick or wooden tester inserted in the center comes out clean or darn near almost clean with no crumbs clinging to it. Slice the sweet potato cornbread into wedges or squares and serve warm or at room temperature.
3. Bake for 20 to 35 minutes, or until golden brown and a toothpick or wooden tester inserted in the center comes out clean or darn near almost clean with no crumbs clinging to it. Slice the sweet potato cornbread into wedges or squares and serve warm or at room temperature.
MAKE AHEAD ADVICE
• To make this sweet potato cornbread ahead of time, simply bake it early in the day and either serve it at room temperature or, if you prefer it warm, loosely cover the cornbread with aluminum foil and slide the skillet back into the oven just until it’s warmed through.
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