Maple Sweet Potato Cornbread

Yields 27 Cornbread Muffins

 

Cornbread:
5 TBS Melted Butter
2 Eggs

1 Sweet Potato (boil separately, and aside to cool when finished)

1/2 C Buttermilk

1 Can Cream Style Corn
1/2 C Maple Syrup
1 tsp Vanilla

2 1/2 C All Purpose
1 1/2 C Yellow Corn Meal
1/2 C Sugar
1 tsp Baking Soda
1/2 tsp Baking Powder
3/4 tsp Salt

 

Maple Sweet Potato Butter Cream:
2 Medium Sweet Potato
1/4 C Butter Flavor Shortening
1/4 C Cake Flour 
1 Stick Unsalted Softened Butter
2 TBS Maple Syrup 
1/4 C Granulated Sugar
1/2 tsp Salt
1/2 tsp Vanilla Extract   

Candied Pecans:
1/4 C Pecans 
1 TBS Honey
1 TBS Maple Syrup 

 

Click HERE for printable recipe

 

This recipe was one hard nut to crack - I take that back, the nuts were the easy part - It was really the cornbread that sent me down this rabbit hole! For my first batch of cornbread I used cake flour. It turned out to be so spongy that I could use it to clean up my first round of dishes in the kitchen. ;) Second time I used all purpose flour which turned out to be so much better in texture but tasted like, for lack of a better description, licking the air. Third attempt worked like a charm! Dense, moist, and so full of flavor!

 

Begin by boiling your potatoes. They will take the longest, as they have to cool. Once tender drain excess water and whip until it's nice and creamy. Put 1/3 of it aside, and set both bowls in your fridge for later use.

 Next pre-heat your oven to 350° and begin to collect your wet and dry ingredients for your cornbread. Mix each separately until well combined. Add your dry mix to your wet mix (including the 1/3 portion of sweet potato that we set aside earlier, and incorporate again.

Line your muffin tins and spray each, to ensure your cornbread doesn’t stick. Fill each with 2 TBS of mix and bake for 18-20 minutes, or until a toothpick comes out clean.

 While these are cooling, crush up your pecans and add them into a sauté pan on medium heat. Toast until they begin to brown, and then add in your honey and maple syrup. Continue to cook on medium heat until most of the liquid has been absorbed. Set them onto a sprayed piece of parchment paper and let them cool. Once they solidify you will want to crush them up again! Pummel those pecans!

 Lastly take your cooled sweet potato and add it into your Kitchen-Aid, with all your other butter cream ingredients. Mix for a few minutes - working your way up to medium high speed- and whip until it becomes so creamy that you feel the need to eat some immediately!! Top your muffins with your butter cream, and garnish with the candied pecans you made earlier! These are great by themselves, and let's not forget their pal chili too! Without chili cornbread would be forever lonely! Fear not though foodies because my Texas Styled Vegetarian Beer Chili is coming your way next week, and will be here to fulfill all your zesty needs! Till then lovies!

 

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