SWEET POTATO CORNBREAD RECIPES RECIPES

Name: Sweet Potato Pie-Stuffed Cornbread
Cook time: 20 min
Total time: 1 h 20 min
Yield: 8 to 10 servings
Ingredients: One 8-ounce sweet potato; Nonstick cooking spray, for greasing the skillet; 1/2 cup sugaru00A0; 6 tablespoons unsalted butter, meltedu00A0; 1 tablespoon heavy creamu00A0; 1 tablespoon fresh orange juiceu00A0; 1 teaspoon ground cinnamonu00A0; 1 teaspoon ground nutmegu00A0; 1 teaspoon vanilla extractu00A0; 1 large eggu00A0; 1 cup plain cornmeal; 1 cup all-purpose flouru00A0; 2/3 cup sugaru00A0; 1 tablespoon baking powderu00A0; 1 teaspoon kosher saltu00A0; 1 cup whole buttermilku00A0; 1 large eggu00A0; 1/2 cup (2 sticks) unsalted butter, meltedu00A0; 2 tablespoons canola or vegetable oilu00A0

SWEET POTATO PIE-STUFFED CORNBREAD RECIPE | KARDEA BROWN ...

Sweet Potato Pie-Stuffed Cornbread Recipe | Kardea Brown ... image

Once when I had leftover sweet potato pie filling, I wondered what I could do with it. Y'all know I don't like to waste food! So, I thought it would be fun to combine two of my favorite things: cornbread and sweet potato pie. The filling gets swirled into the cornbread batter for a sweet and savory mashup that everyone is sure to love.

Provided by Kardea Brown

Categories side-dish

Total Time 1 hours 20 minutes

Cook Time 20 minutes

Yield 8 to 10 servings

Number Of Ingredients 19

Ingredients

One 8-ounce sweet potato
Nonstick cooking spray, for greasing the skillet
1/2 cup sugar
6 tablespoons unsalted butter, melted
1 tablespoon heavy cream
1 tablespoon fresh orange juice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 large egg
1 cup plain cornmeal
1 cup all-purpose flour
2/3 cup sugar
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup whole buttermilk
1 large egg
1/2 cup (2 sticks) unsalted butter, melted
2 tablespoons canola or vegetable oil

Steps:

For the sweet potato pie filling: Boil the sweet potato whole in a saucepan in enough water to cover until tender when pierced, 20 to 25 minutes. Peel and slice.
Preheat the oven to 400 degrees F. Grease a 12-inch cast-iron skillet with cooking spray.
Combine the sweet potato, sugar, butter, cream, orange juice, cinnamon, nutmeg, vanilla and egg in a food processor. Pulse until the mixture is smooth and no lumps remain. Set aside.
Make the cornbread: Combine the cornmeal, flour, sugar, baking powder and salt in a medium bowl. Whisk together the buttermilk, egg, butter and oil in a separate bowl. Add the buttermilk mixture to the flour mixture, stirring just until the dry ingredients are moistened. (The batter will be lumpy and thick.)
Pour the cornbread batter into the greased skillet. Spoon the sweet potato pie filling over the top in dollops. Use a wooden or metal skewer to create a marbling effect. (But do not mix in the sweet potato filling too much.)
Bake the cornbread until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool on a wire rack for 7 minutes before serving.

SWEET POTATO PIE-STUFFED CORNBREAD RECIPE | KARDEA BROWN ...

Sweet Potato Pie-Stuffed Cornbread Recipe | Kardea Brown ... image

Once when I had leftover sweet potato pie filling, I wondered what I could do with it. Y'all know I don't like to waste food! So, I thought it would be fun to combine two of my favorite things: cornbread and sweet potato pie. The filling gets swirled into the cornbread batter for a sweet and savory mashup that everyone is sure to love.

Provided by Kardea Brown

Categories side-dish

Total Time 1 hours 20 minutes

Cook Time 20 minutes

Yield 8 to 10 servings

Number Of Ingredients 19

Ingredients

One 8-ounce sweet potato
Nonstick cooking spray, for greasing the skillet
1/2 cup sugar
6 tablespoons unsalted butter, melted
1 tablespoon heavy cream
1 tablespoon fresh orange juice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 large egg
1 cup plain cornmeal
1 cup all-purpose flour
2/3 cup sugar
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup whole buttermilk
1 large egg
1/2 cup (2 sticks) unsalted butter, melted
2 tablespoons canola or vegetable oil

Steps:

For the sweet potato pie filling: Boil the sweet potato whole in a saucepan in enough water to cover until tender when pierced, 20 to 25 minutes. Peel and slice.
Preheat the oven to 400 degrees F. Grease a 12-inch cast-iron skillet with cooking spray.
Combine the sweet potato, sugar, butter, cream, orange juice, cinnamon, nutmeg, vanilla and egg in a food processor. Pulse until the mixture is smooth and no lumps remain. Set aside.
Make the cornbread: Combine the cornmeal, flour, sugar, baking powder and salt in a medium bowl. Whisk together the buttermilk, egg, butter and oil in a separate bowl. Add the buttermilk mixture to the flour mixture, stirring just until the dry ingredients are moistened. (The batter will be lumpy and thick.)
Pour the cornbread batter into the greased skillet. Spoon the sweet potato pie filling over the top in dollops. Use a wooden or metal skewer to create a marbling effect. (But do not mix in the sweet potato filling too much.)
Bake the cornbread until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool on a wire rack for 7 minutes before serving.

More about "sweet potato cornbread recipes recipes"

SWEET POTATO PIE-STUFFED CORNBREAD RECIPE | KARDEA BRO…

Once when I had leftover sweet potato pie filling, I wondered what I could do with it. Y'all know I don't like to waste food! So, I thought it would be fun to combine two of my favorite things: cornbread and sweet potato pie. The filling gets swirled into the cornbread batter for a sweet and savory mashup that everyone is sure to love.
From foodnetwork.com
Reviews 4.3
Total Time 1 hours 20 minutes
Category side-dish

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