Sweet Tater Cornbread
You know, I never even knew this kind of cornbread existed, no not kidding, really! Now, I don’t keep up with TV shows on cooking too much and I just like to see a recipe in a cookbook (especially my older ones, like me) and try to adapt it to the food we like. This recipe was originally for pumpkin instead of sweet potatoes and as pumpkin is not one of our all time favorite foods, I decided to go with sweet potato with a few other changes! I have to say, I made my Southern boy really, really happy, oh my, just what I love to do! This weekend is our 24th anniversary and I am trying to think of something special to fix for dinner as he is still trying to cope with eating, but by Thanksgiving, all should be back to the norm or at least it better be, ha ha! So let’s get to the recipe on hand and not dwell on tomorrow, okay?
- 1 cup flour
- 1 cup cornmeal
- 1 tbsp baking powder
- 1 teas baking soda
- 1 tsp Kosher salt
- ¼ cup light brown sugar, packed
- 2 large eggs
- 1 cup sweet potato puree, I had some baked off already and use them
- ¼ cup olive oil
- 1 tbsp honey
- Combine all dry ingredients in a large bowl.
- Whisk together the remaining ingredients and add to the dry, stirring until just combined.
- Pour into a greased 8 X 8 greased baking dish, smoothing out top as much as possible.
- Bake in a 400 degree oven for 30 minutes or until tests done with a toothpick (Southern style) or a knife comes out clean.
Hope you enjoy as much as Kenny did, and me for that matter too! I think this would be great with any ham or pork dish especially now with sweet taters in! And, oh yes, got my pumpkins at the fireplace for Halloween……………….