12 de febrero de 2016

Sweet Potato Cornbread RECIPE FOR YOU TODAY


Sweet Potato Cornbread
TOTAL TIME: 45 min
Prep: 10 min
Cook: 35 min

YIELD:8 servings

INGREDIENTS

2 cups cornmeal
1 cup all-purpose flour
1/4 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 cup mashed sweet potatoes
4 eggs, room temperature
1 1/2 cups buttermilk
1/4 cup honey
8 tablespoons (1 stick) butter, melted
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DIRECTIONS

Preheat the oven to 375 degrees F.
In a large bowl, whisk together the cornmeal, flour, brown sugar, baking powder, baking soda, salt and pumpkin pie spice.
In a separate, medium bowl, whisk together the mashed sweet potatoes, eggs, buttermilk, honey and butter. Add the wet ingredients to the dry ingredients, and stir until just combined.
Pour the batter into a cast-iron skillet; use a spatula to smooth to an even layer if needed. Place in the oven and bake until golden brown and a toothpick inserted in the center comes out clean, about 35 minutes. Serve the cornbread in the skillet.