SWEET POTATO CORNBREAD
- 1½ lbs sweet potato (either 1 big one or 2 smaller ones)
- 7½ oz (1½ cups) fine grind cornmeal
- 2½ oz (1/2 cup) all-purpose flour
- 1¾ oz (1/4 cup) dark brown sugar
- 1 T baking powder
- 1/2 tsp baking soda
- 1¾ tsp salt
- 4 eggs
- 1/2 cup milk (whole milk is best, but I’ve used nonfat)
- 8 T + 1 T butter, divided
Preheat oven to 425º Fahrenheit.
Cook the sweet potato – either in the microwave or oven – until it’s easily pierced with a knife. (Don’t boil it – it’ll take on too much water.) Let cool enough to handle. Split in half lengthwise. Scoop out the insides, measuring out 1½ to 1¾ cups, and mash. The skin and remaining insides are not going to be used.
In a medium bowl, beat the eggs. Whisk in the milk and mashed sweet potatoes. Melt 8 T butter, then whisk into the sweet potato batter. In a separate bowl combine the cornmeal, flour, brown sugar, baking powder, baking soda, and salt. Pour the dry ingredients into the wet and gently mix together just until the flour is incorporated. (Don’t over-mix.) Over medium-high heat, melt remaining 1 T butter in a 10″ non-stick or cast iron skillet until bubbling. Pour in batter, spreading out evenly. Bake at 425º F 25-30 minutes – until toothpick comes out clean.You can eat it plain, or top with butter, maple syrup, honey, etc.