SWEET POTATO CORNBREAD

When I was in college, a bunch of us girls often got together for potluck events. College style. Meaning low budget comfort food that could go a long way.

One of my friends quickly became known as the queen of cornbread. Her cornbread made her famous, as it was fluffy, sweet, and moist. And we college kids were perpetually hungry.

I don’t know if she got her recipe from her grandma, mom, or a box.  She guarded her secret well. Nobody cared. They just inhaled.

Ever since then, which is now too many eons ago, I’ve baked countless variations of cornbread. Some more savory, some sweeter, some more dry, some superbly moist.

After some fails, some goods, and some greats, I have a very happy stash of cornbread favorites in my collection.

I’m here to share 😊

INGREDIENTS

• 1 large sweet potato (yielding 1.5 cups mashed; roasting instructions below)
• 1 cup whole grain cornmeal
• 1/2 cup dry creamy wheat (i.e., Cream of Wheat)
• 1 cup all purpose flour
• 1/2 cup granulated sugar
• 1 TB baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp table salt
• 2 large eggs, room temp
• 1/2 cup whole Greek yogurt, plain
• 3/4 cup milk
• 2 TB olive oil
• 4-5 pats real butter

INSTRUCTIONS

1. Do ahead: Wrap sweet potato in heavy foil and roast 1.5 hours at 425F in oven or toaster oven. Once it can easily be pierced with fork, it’s done. Carefully unwrap (it’s hot!) and let cool enough to handle. Mash sweet potato. Measure out 1.5 cups for use in this recipe.
2. Spray a 10 inch cast iron skillet with oil and set in oven on lower middle rack. Preheat oven to 425F.
3. ......................................

for full recipes please see : www.chewoutloud.com

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