Sweet Potato Corn Bread Recipe
Yield: 4 servingsYield: 4 servings
Recipe by luhu.jp
Ingredients:
12 oz: sweet potatoes, (2-3 medium) peeled and c
3/4 cup: yellow cornmeal,
3 tablespoon: flour,
1 tablespoon: baking powder,
3/4 teaspoon: salt,
3/4 teaspoon: baking soda,
1/4 teaspoon: ground allspice,
1 pinch: freshly ground black pepper,
1: egg, lightly beaten
3/4 cup: buttermilk,
3 tablespoon: butter, unsalted
Directions:
Boil or steam sweet potatoes until tender, about 15 or 20 minutes.
Drain throughly; press through sieve into a medium bowl. Set aside to
cool slightly.
Heat oven to 375 degrees. Sift together cornmeal, flour, baking powder,
salt, baking soda and allspice into a small bowl. Stir in the pepper.
Add egg and buttermilk to the sweet potato puree and mix until blended.
Heat butter in a 9-inch square baking pan in the oven until sizzling but
not brown, about 2 minutes. Pour excess butter into the sweet potato
mixture, leaving a generous coating in the pan. Quickly add the dry
ingredients to the sweet potato mixture and stir just until blended.
Pour batter into the baking pan. Bake until lightly golden and the
bread has shrunk from the sides of the pan, about 25-35 minutes. Serve
hot. Makes 4 servings.
From The Farmers Market by Richard Sax and Sandra Gluck (Harper
Perennial - $11)
Formatted for MM by Pegg Seevers 9/14/94
Yield: 4 servings
Source from luhu.jp
Drain throughly; press through sieve into a medium bowl. Set aside to
cool slightly.
Heat oven to 375 degrees. Sift together cornmeal, flour, baking powder,
salt, baking soda and allspice into a small bowl. Stir in the pepper.
Add egg and buttermilk to the sweet potato puree and mix until blended.
Heat butter in a 9-inch square baking pan in the oven until sizzling but
not brown, about 2 minutes. Pour excess butter into the sweet potato
mixture, leaving a generous coating in the pan. Quickly add the dry
ingredients to the sweet potato mixture and stir just until blended.
Pour batter into the baking pan. Bake until lightly golden and the
bread has shrunk from the sides of the pan, about 25-35 minutes. Serve
hot. Makes 4 servings.
From The Farmers Market by Richard Sax and Sandra Gluck (Harper
Perennial - $11)
Formatted for MM by Pegg Seevers 9/14/94
Yield: 4 servings
Source from luhu.jp