Sweet Potato Cornbread with Cranberries & Pecans
this is the best cornbread to accompany a spicy holiday chili for your favorite holiday turkey wild rice soup! I also sprinkle toasted pumpkin seeds on top for added crunch and nutrition.
Ingredients
- 2 T brown sugar or honey
- 1 egg
- ¼ C canola oil
- ¾ C buttermilk
- ½ C sweet potato , cooked and pureed
- 1 C cornmeal
- 1 C unbleached flour
- ½ t sea salt
- 1 T baking powder
- ¼ C pecans or walnuts , toasted
- ¼ C dried cranberries
Instructions
- In a large bowl, beat the brown sugar.honey, egg, oil, buttermilk, and sweet potatoes until frothy. Sift together the cornmeal, flour, salt and baking powder into the bowl. Gently fold the other ingredients until just mixed.
- Pour the batter into oiled 9" round pan ( I like to use a cast-iron skillet sprayed with oil) and bake for 20-25 minutes at 350°F. Serve hot or at room temp.