Empty My Fridge
Sweet Potato Corn Bread
Ingredientes
- Sweet potato2
- Olive oil1 colher de sopa
- Cornmeal1 ½ xícara
- Flour1 xícara
- Brown sugar½ xícara
- Baking powder1 colher de sopa
- Baking soda1 colher de chá
- Salt1 colher de chá
- Cinnamon · ground2 ½ colheres de chá
- Ginger · ground¼ colher de chá
- Nutmeg · ground¼ colher de chá
- Buttermilk1 ½ xícara
- Egg2
- Sour cream⅓ xícara
- Butter · melted5 colheres de sopa + ½ xícara
- Honey½ xícara
Modo de preparo
- Preheat the oven to 400°F.
- Prick the sweet potatoes with a fork, rub with 1 tablespoon olive oil, and roast on a baking tray for 30 minutes until soft. Let cool, peel, and mash to get 1 cup.
- Whisk together the cornmeal, flour, brown sugar, baking powder, baking soda, sea salt, cinnamon, ginger, and nutmeg in a medium bowl.
- In a large bowl, whisk together the buttermilk, eggs, sour cream, and mashed sweet potato until smooth.
- Combine the wet and dry ingredients, then stir in the melted butter.
- Heat a 10-inch cast iron skillet in the oven for 5 minutes, carefully remove it, and pour in the batter.
- Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean.
- Mix the room-temperature butter, honey, and 1.5 teaspoons ground cinnamon in a bowl until smooth.
- Slice the cornbread and serve right away with the cinnamon honey butter.
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