Sweet Potato Cornbread With Orange Butter |
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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Beth Hensperger Ingredients:
1 cup unbleached all-purpose flour |
1/2 cup fine-grind cornmeal (yellow or white, preferably stone-ground) |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/8 teaspoon ground allspice |
1/8 teaspoon ground mace |
2 large eggs |
1 cup pureed baked sweet potato |
1/4 cup corn oil |
3 tablespoons pure maple syrup |
1/2 cup buttermilk |
1/2 cup unsalted butter, at room temperature |
1 large orange, zest of, grated |
Directions:
1. To make the Orange Butter: in a small bowl using the back of a spoon, cream the butter and zest until fluffy and well combined; store, covered, in the refrigerator for up to 1 week; bring to room temperature before serving.
2. To make the bread: preheat the oven to 375°; grease a 9-inch round springform or square cake pan.
3. In a bowl, combine the flour, cornmeal, baking powder, baking soda, salt, and spices.
4. In a small bowl, mix the eggs, sweet potatoes, corn oil, maple syrup, and buttermilk with a whisk.
5. Add the wet mixture to the dry ingredients; stir just until all ingredients are moistened yet thoroughly blended.
6. Take care not to overmix.
7. Pour the batter into the prepared pan; bake in the center of the oven about 20-25 minutes, until the cornbread is golden around the edges and a cake tester comes out clean.
8. Let stand for 15 minutes before cutting into thick wedges.
9. Serve with Orange Butter.
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