Post by Jody on Apr 11, 2018 19:41:33 GMT -8
Ingredients:
Cornbread:
3/4 cup all-purpose flour
1-1/4 cups white cornmeal
4 tsp baking powder
1 tsp salt
1 tsp pumpkin pie spice
1/2 cup sugar
1 cup cooked, mashed sweet potatoes
2 large eggs
1/3 cup whole milk
1 tsp vanilla extract
4 Tbsp unsalted butter, melted
Spiced Honey Butter:
1-1/2 sticks unsalted butter, softened
1/4 cup honey
1/2 tsp pumpkin pie spice
1/4 tsp salt
Preparation:
Position an oven rack in the center and preheat the oven to 375°F. Lightly grease a 9" x 9" pan or a 10" round pan. Set aside.
Combine the flour, cornmeal, baking powder, salt, pumpkin spice, and sugar in a large bowl. Set aside. In a separate bowl,
combine the mashed sweet potatoes, eggs, milk, vanilla, and melted butter. Pour the wet ingredients in with the dry
ingredients and mix until fully incorporated, but do not over-beat.
Pour the batter into the prepared pan and bake until light golden brown, about 40–45 minutes, or until a toothpick inserted
in the middle comes out clean.
Meanwhile, make the compound butter. Add the butter, honey, pumpkin pie spice, and salt to a small bowl. Whip with a hand
mixer until creamy and smooth. Pour the mixture into an airtight container, cover, and refrigerate until needed. Serve with the
warm bread.
Cornbread:
3/4 cup all-purpose flour
1-1/4 cups white cornmeal
4 tsp baking powder
1 tsp salt
1 tsp pumpkin pie spice
1/2 cup sugar
1 cup cooked, mashed sweet potatoes
2 large eggs
1/3 cup whole milk
1 tsp vanilla extract
4 Tbsp unsalted butter, melted
Spiced Honey Butter:
1-1/2 sticks unsalted butter, softened
1/4 cup honey
1/2 tsp pumpkin pie spice
1/4 tsp salt
Preparation:
Position an oven rack in the center and preheat the oven to 375°F. Lightly grease a 9" x 9" pan or a 10" round pan. Set aside.
Combine the flour, cornmeal, baking powder, salt, pumpkin spice, and sugar in a large bowl. Set aside. In a separate bowl,
combine the mashed sweet potatoes, eggs, milk, vanilla, and melted butter. Pour the wet ingredients in with the dry
ingredients and mix until fully incorporated, but do not over-beat.
Pour the batter into the prepared pan and bake until light golden brown, about 40–45 minutes, or until a toothpick inserted
in the middle comes out clean.
Meanwhile, make the compound butter. Add the butter, honey, pumpkin pie spice, and salt to a small bowl. Whip with a hand
mixer until creamy and smooth. Pour the mixture into an airtight container, cover, and refrigerate until needed. Serve with the
warm bread.