Y’all know how much I love to bake. Quick breads are the baker’s savior. You can whip them up quickly (duh!) without having to wait for the yeast to activate, dough to rise, etc. And, if you have a well stocked pantry, you’ll have most of the ingredients on hand.
Sweet Potato Corn Bread
Adapted from The Williams Sonoma Baking Book
2 sweet potatoes, about 1 pound total weight, peeled, cut into chunks & boiled until soft
5 oz yellow stone ground cornmeal
5 oz all purpose flour
1 tbsp sugar
1 tbsp baking powder
1/2 tsp baking soda
1 tsp salt
pinch of allspice
pinch of cinnamon
10 fl oz buttermilk
2 large eggs, lightly beaten
3 tbsp unsalted butter, melted
Place boiled potatoes in bowl of food processor fitted with the chopping blade. Pulse lightly until slightly fluffy. Put into mixing bowl and let cool to room temperature.
Preheat oven to 400. Grease a 9 inch square baking pan.
In a small bowl, combine cornmeal, flour, sugar, baking powder, baking soda, salt, allspice, and cinnamon.
Add buttermilk, eggs, and melted butter to the sweet potatoes and mix well. Add the cornmeal mixture and stir until just combined. The batter should be slightly lumpy. Pour batter into prepared pan.
Bake until the top is golden brown and the edges pull away from the pan sides, about 30 minutes.