Best 2 Stephanie L Tysons Sweet Potato Cornbread Recipes
Calling all cornbread enthusiasts! Get ready to tantalize your taste buds with Stephanie L. Tyson's Sweet Potato Cornbread, a culinary masterpiece that perfectly blends the flavors of sweet potatoes and cornmeal. This delectable dish is not just any ordinary cornbread; it's a symphony of textures and flavors that will leave you craving for more. But that's not all; this versatile recipe offers two variations to cater to your preferences: Classic Sweet Potato Cornbread and Sweet Potato Cornbread Muffins. Both versions promise a delightful experience, whether you're a traditionalist or a muffin lover. So, gather your ingredients, preheat your oven, and embark on a delightful baking journey with Stephanie L. Tyson's Sweet Potato Cornbread.
Here are our top 2 tried and tested recipes!
SWEET POTATO CORN BREAD
This corn bread bakes to a deep golden color with flecks of sweet potato visible. It looks a s good as it tastes.
Provided by Taste of Home
Time 45m
Yield 12-16 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first five ingredients. In a small bowl, combine the eggs, milk, oil and sweet potatoes. Stir into dry ingredients just until moistened. Pour into a greased 13x9-in. baking pan. , Bake at 425° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cut into squares. Serve warm.
Nutrition Facts : Calories 267 calories, Fat 7g fat (1g saturated fat), Cholesterol 55mg cholesterol, Sodium 499mg sodium, Carbohydrate 46g carbohydrate (13g sugars, Fiber 3g fiber), Protein 6g protein.
MY VERSION OF STEPHANIE TYSON'S SWEET POTATO CORNBREAD MUFFINS
I love cornbread of all kinds and have a couple of sweet potato to use, found this recipe, but modified it to have more sweet potato, used less baking powder (from 1 tablespoon to 1 teaspoon and added 1/2 teaspoon of baking soda for the reaction with kefir) so I could sub kefir for the milk. I make a ton of kefir and have to use it up.
Provided by Nado2003
Categories < 15 Mins
Time 12m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 450°F. In a large bowl, loosely sift the dry ingredients.In a separate bowl, combine eggs, oil, and buttermilk or kefir. Add the sweet potatoes and mix well.
- Add the sweet potato mixture to the dry ingredients and mix until combined, being careful not to overmix.
- Pour into a greased 9-inch baking pan or spoon into a 12-cup muffin tin. Bake at 450° for 20 minutes or until the cornbread is golden.
- Test with a toothpick, and serve with honey.
Nutrition Facts : Calories 159.4, Fat 3.9, SaturatedFat 0.8, Cholesterol 32, Sodium 325.9, Carbohydrate 27.8, Fiber 1.6, Sugar 10.2, Protein 3.9
Tips:
- Choose the right sweet potatoes: Look for sweet potatoes that are firm and have smooth skin. Avoid potatoes with blemishes or bruises.
- Bake the sweet potatoes until they are tender: This will help to bring out their natural sweetness and make them easier to mash.
- Use fresh corn kernels: Frozen or canned corn can be used, but fresh corn will give your cornbread a sweeter, more flavorful taste.
- Don't overmix the batter: Overmixing can make the cornbread tough. Mix the ingredients just until they are combined.
- Bake the cornbread in a hot oven: This will help to create a crispy crust and a moist, tender interior.
- Let the cornbread cool slightly before serving: This will make it easier to slice and serve.
Conclusion:
Stephanie L. Tyson's Sweet Potato Cornbread is a delicious and versatile side dish that can be enjoyed with a variety of meals. It's easy to make and can be customized to your liking. Whether you like your cornbread sweet or savory, this recipe is sure to please. So next time you're looking for a new side dish, give this sweet potato cornbread a try. You won't be disappointed!
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