That’s why we’re also adding in baking powder. The acid in the buttermilk reacts with the baking soda, but there’s not enough to provide the amount of lift this entire recipe needs. If you love the molasses flavor, feel free to use half light brown sugar and half dark brown sugar.īaking Powder and Baking Soda: We’re using both baking powder and baking soda in this recipe because there’s an acid in this cornbread that needs to be neutralized. Bread flour will make this recipe more dry.īrown Sugar: I used light brown sugar. Cake flour will produce cornbread that has less chew to it and tastes too light and airy (like cake). Cornbread mix will have things like flour, sugar, salt, and leavers added to it, so if you use cornbread mix in this recipe you’ll end up with too much of the other ingredients.įlour: All-purpose flour is my favorite flour to use in cornbread. I recommend using a fine or medium grind cornmeal. Sweet Potato: I love adding mashed sweet potatoes to my baked goods because they’re naturally sweet, creamy, add moisture, and they add a beautiful color.Ĭornmeal: Since we’re making this cornbread from scratch, it’s important to use cornmeal instead of cornbread mix. The taste combination is absolutely phenomenal. Try glazing it with honey butter (or cinnamon honey butter). Combining the flavors of the two is magical! If you love cornbread and love the flavors of sweet potato pie, this is the recipe for you. I think the biggest compliment I’ve gotten about this cornbread is that my nephew, Austin, cried when he thought there was none left. It’s crispy, so tasty, and creates structure that holds the slices together even though the top is so tender. It creates a beautiful golden crust on the bottom and sides. But the acid in it also helps break down the gluten, which makes it so perfectly moist and tender!Ĭooking the cornbread in a preheated cast iron skillet really is another key to making this recipe so fantastic. It reacts with the baking soda to act as the leavener, which gives the cornbread the perfect rise. I think that the buttermilk is one of the things that makes this from scratch cornbread so delicious. You’ll be wondering if this should be served with dinner as a side dish, or afterwards as a dessert! It really is the best ever cornbread with sweet potato. Those aromatic spices really bring the fall flavor to the next level. This sweet potato cornbread is absolutely delicious! It’s lightly sweetened with brown sugar, it has lots of buttery flavor, and I love the hints of cinnamon and nutmeg. It’s one of the recipes that my family always asks me to make extra of! Sweet Potato Cornbread Sweet potato cornbread is one of my favorite side dishes for the holidays! It’s lightly sweet, buttery, and so incredibly moist and tender.
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