Baking Classics: Sweet Potato Cornbread

Southern Cooking & Baking Essentials. Cast Iron Skillets. Kitchen Equipment. Rebecca Gordon Editor-In Chief Buttermilk Lipstick Culinary & Entertaining Practical Culinary Techniques For Everyday Cooks Pastry Chef Writer Food Stylist Cooking & Baking Tutorials TV Cooking Personality Modern Southern Socials Editorial Director Digital Culinary Photo JournalistBaking Classics

The Technique

Sweet Potato Cornbread 

Homemade cornbread is something to relish. It may accompany fall soups beautifully, make chili even heartier or step in for a variety of entertaining needs whether your hosting casual tailgating parties or holiday socials. Sweet Potato Cornbread is a lovely variation on a tried & true classic recipe. It’s prepared in a cast iron skillet, however it may be portioned in standard or miniature muffin tins & used in a variety of ways. Learn how to bake sweet potatoes in order to make this wonderful quick bread.

Sweet Potato Cornbread By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. Holiday Parties Cooking Baking Tutorials Modern Southern Socials RebeccaGordon TV Cooking Personality Birmingham Alabama

buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickSweet Potato Cornbread
makes 8 servings

1/4 cup butter
1 1/4 cups plain yellow cornmeal
1/2 cup all purpose flour
1 tsp baking soda
1 tsp kosher salt
1/2 cup cooked & mashed sweet potato
1/4 cup dark brown sugar
1 3/4 cups whole buttermilk
1 egg, lightly beaten

Preheat the oven to 450 degrees. Dab a small amount of vegetable oil in the bottom & around the sides of a well-seasoned 8-inch cast iron skillet using a paper towel. Place the butter in the skillet & place in the oven for about 5 minutes or until the butter melts. Whisk together the cornmeal, the flour, the baking soda & the salt in a large bowl. Stir together the sweet potato & the brown sugar then add the buttermilk & the egg blending until combined. Fold the sweet potato mixture into the cornmeal mixture just until blended. Remove the skillet from the oven. Fold the melted butter into the cornmeal mixture. Pour the cornmeal mixture back into the hot cast iron skillet. Bake 28 to 33 minutes or until set in the center & a wooden pick tests clean. Loosen the edges with a small palate knife. Slice into wedges & serve with additional softened butter.

Southern-Entertaining-Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
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How To Bake Sweet Potatoes

 Sweet potatoes are a drought tolerant crop that are grown in many southern states. Once harvested in the fall, they must be cured in a warm, humid environment to maximize the sugars then they can be stored long term in dry bins housed in a cool, humid environment up to 10 months before using. You may encounter a bin of sweet potatoes at your local market that range in size from 5-oz to 16-oz each. The main takeaway is to choose several vegetables of the same size for even baking in the oven. Use the recipe time as a guide as the true indicator of when they are fully cooked through is how the sweet potatoes gives when lightly pinched with your fingers or if they pierce easily with a fork.

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

Preheat the oven to 400 degrees. Pierce several {1/2-lb} sweet potatoes with a fork. Place on a foil-lined half sheet pan. Bake 1 hour & 15 minutes or until the potatoes are soft when lightly pressed. Increase the baking time accordingly if preparing larger potatoes.

The Tune
“Anything To Say You’re Mine” Etta James

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Be sweet.

About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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