It has been such a long time since I have baked cornbread. Baking is not a mystery. It comes down to using fresh high quality ingredients. And the truth may be told that having all of the latest and greatest tools will make your life easier, but hand mixing and Grannies hand-me down bakeware will still do the trick.
Nonetheless, I have to admit that getting a new Cusinart standalone mixer has definitely inspired me to start baking and more frequently at that!
This cornbread is super delicious with a moist middle and crusty edges. I love it sliced thick and lightly toasted, spread with butter and honey. You can even add cooked bacon to your batter for a sweet and savoury touch. Or once baked as is, you can add fresh strawberries and whip cream and serve it as a dessert.
|Home baked Sweet Potato Cornbread|
|My New Mixer|
|Serve Toasted with Butter|
Sweet Potato Cornbread
2 cups yellow cornmeal
1//2 cup sugar
2 cups wholewheat flour
1 tablespoon baking powder
1 teaspoon baking soda
1/4 tsp salt
4 large eggs (room temperature)
1 1/2 cups of full fat sour cream
1 tsp pure vanilla extract (Madagascar)
1/2 cup butter, melted and cooled
2 large sweet potatoes, cooked and mashed
Preheat oven to 375 degrees. Grease two 9x5 loaf pans or (9x9 if you want to cut squares)
Combine the cornmeal, sugar, then sift in flour and the rest of the dry ingredients. Stir with whisk or in a mixer until well combined.
In a separate bowl, beat the eggs just enough to break the yolks, add sour cream, butter and vanilla. Whisk until smooth and creamy.Stir in mashed potato, then ad to dry ingredients.
Stir together just enough to moisten the dry ingredients. Divide the batter into 2 pans, smooth the tops with a rubber spatula and bake for 1 hour and 5 minutes-20 minutes.
If you use the 9x9 pans you should check the bread after 1 hour. Bake unit the tops are golden brown and check with a toothpick. It should be clean when you poke the middle.