Sweet Potato Cornbread
This take on cornbread adds in sweet fall flavors that will sure to have this side dish as a reoccurring fall favorite this season.
- 1 ½ Pounds sweet potatoes, unpeeled
- ¾ Cup Buttermilk
- 1 stick butter, melted
- ¼ Cup oil
- 4 eggs
- Juice & Zest of 1 orange
- ½ Tsp. cinnamon
- ½ Cup A.P. flour
- 1 ½ Cup Cornmeal
- ½ Cup sugar
- ½ Cup brown sugar
- 2 tsp. salt
- 1 Tbsp. Baking powder
- ½ tsp. Baking soda
Method of Preparation
Preheat regular oven on convection to 325° – Preheat CSO on Convection Humid to 325°
Prick sweet potatoes all over with a fork – place on a baking sheet and roast in regular oven for about 30-35 minutes until potatoes are very soft. Immediately slice potatoes open to release steam.
When potatoes are cool enough to handle, scoop flesh into bowl and mash until smooth; discard skins.
Wisk together buttermilk, melted butter, orange zest and juice, oil and eggs. Wisk all dry ingredients together in a separate bowl. Add both wet and dry mixture to the sweet potato mixture and combine until smooth.
Spray a 9X13 baking dish with non-stick baking spray, and pour sweet potato mixture into it.
Bake in Convection Humid (CSO) at 325° for about 30-35 minutes, or until a toothpick comes out clean. Let cornbread cool in baking dish on wire rack for about 1 hour. Cut and serve.