Sweet Potato CornBread

With sweet potato in the mix this easy batter bread is just sweet enough to serve with chili to counter it's heat, but is equally tasty for breakfast. I finally hit on a cornbread my husband likes!

Ingredients:

1 1/2 cups mashed sweet potato

1 cup cornmeal

1/2 cup dry Cream of Wheat

1 cup flour

1/2 cup sugar

1 tbsp baking powder

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

2 eggs

1/2 cup plain Greek yogurt

3/4 cup milk

2 tbsps olive oil

4-5 pats of butter

First roast the sweet potato, foil wrapped, in a 425°F oven for 1 1/2 hours. This was a large potato, if you use two smaller ones the baking time may be shorter. Once it is baked cut it opened and mash with a fork. 

Place an oiled 10" cast iron pan in the 425°F oven to heat up while making the batter.

In a large bowl mix the cornmeal, Cream of Wheat, flour, sugar, baking powder, cinnamon, nutmeg and salt together.

In another bowl combine the mashed sweet potato, eggs, Greek yogurt, milk and olive oil. Fold this mixture into the dry ingredients and mix just until combined. Remove the skillet from the oven and pour the batter in.  Bake for 25-30 minutes or until a cake tester comes out clean.

Dab with pats of butter and serve immediately.

You can even see flecks of sweet potato in it! Yum!

From: chewoutloud.com

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Savory Skillet Cornbread

This made from scratch cornbread with it's crisp edges goes perfectly with a nice bowl of chili, or soup, or ribs or....just about anything!

Ingredients:
1 cup flour
1 cup cornmeal
1 tbsp honey
2 tsps baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp smoked paprika
1/2 cup bacon drippings or melted butter (or some of each)
1  1/2 cups milk with 1 tsp vinegar added
2 eggs

Butter a 9" cast iron skillet and place in the oven, then pre-heat the oven to 400 F.

Melt the bacon drippings and/or butter, add the honey and set aside. Whisk the flour, cornmeal, baking powder, baking soda, salt and paprika together in a large bowl. Add the milk/vinegar and eggs then add the bacon drippings etc. Mix until combined. 

Remove the skillet from the oven and carefully pour the batter into the hot pan. You should hear a sizzle!

Bake at 400 F for 20-22 minutes.
Remove from oven and top with a pat of butter.

Cool 5-10 minutes before slicing.
And I'm still amazed at how nothing sticks to my cast iron skillet!

Sour Cream Corn Bread

I usually find corn bread crumbly, but this one isn't. Probably because of the sifting.
And it's quite moist too.

3/4 cup corn meal
1 cup flour
2  1/2 tbsps sugar
1 tsp baking soda
1 tsp cream of tartar
1 tsp salt

2 tbsps butter, melted
1/2 cup sour cream
1/2 cup Greek yogurt
1 egg, beaten
4 tbsps milk

Sift the dry ingredients together. I know, sifting seems like a pain in the butt, but it does make a difference in your finished product incorporating air around all the granules like the corn meal. It can also catch little bits of debris that might be in the flour and you don't want in your baking. I see a little crumb right there ...

Mix together the melted butter, sour cream, yogurt (I actually used honey yogurt), and milk.
Mix both the dry and wet ingredients together and pour into a parchment lined loaf pan.  It should look like this.

Bake at 425F for 30 minutes.  Cool in pan 10 minutes then turn out and peel off the paper.
Oh my!

Cool completely on a wire rack covered with a tea towel before slicing.

Adapted from http://crackinggoodegg.blogspot.sg/