Thanksgiving Recipes: Sweet Potato Cornbread
Unlike past featured Dorm Dash recipes, this isn’t a dish that can be made with ingredients found in your average college kitchen. But this is a great Thanksgiving recipe that’ll be accepted at the family table!
Ingredients:
1 cup yellow cornmeal
1 cup all-purpose flour
Brown sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 large eggs
2 cups buttermilk
(1-2) sweet potatoes
6 tablespoons unsalted butter, melted
Honey
Instructions:
Make sure your sweet potatoes are cooked! This can be done using any method that you’re comfortable with. You begin all methods by washing your potatoes
Microwaving— create holes all over your potato with a fork then microwave for five minutes on both sides in a microwave-safe dish.
Boiling— add water to your pot and allow it to boil while waiting for your water, take this opportunity to
Baking— use a fork to create holes in the potatoes, and bake for 30-45 minutes or until tender
In a medium-sized bowl add your cornmeal, flour, brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg together
In a large bowl add your eggs, buttermilk and mashed sweet potatoes — add in dry ingredients after mixing the wet contents
Pour melted butter into the batter and add the mixture to a baking dish, leaving some melted butter for later
Bake cornbread for 30-45 minutes and allow it to cool for ten before proceeding to the next step
Drizzle honey and remaining melted butter onto the cooled cornbread
Now that your corn bread with a sweet twist is complete, share it with your family! Let us know how it turned out, I will be back with an update on mine from over the holidays.
