Sweet Potato Cornbread With Dried Cranberries Recipes

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.

Steps:

• Preheat oven to 375 degrees. Bake sweet potatoes for 1 to 1 1/2 hours, or until tender. Let cool, peel and mash.
• Grease and flour two 8 x 4 x 3 inch metal loaf pans, knocking off any excess flour. Preheat oven to 375 degrees.
• In a large bowl, stir together flour, cornmeal, brown sugar, baking powder, baking soda and salt.
• Whisk together the buttermilk, melted butter and eggs and add to flour mixture. Stir until just combined. Stir in the chopped cranberries.
• Divide the batter between the pans, smoothing the tops and let stand for 10 minutes. Bake at 375 until the tops are pale golden, the sides pull slightly away from the pan and a tester inserted in the center of a loaf comes out clean, about 35 minutes. Transfer to a wire rack and cool for 10 minutes. Remove the loaves from the pans and cool completely on the rack.

Steps:

• Toss cranberries with 1 tablespoon all-purpose flour; set aside. In a large bowl, combine the whole wheat flour, brown sugar, baking powder, salt, spices, baking soda and remaining all-purpose flour. In another bowl, combine the sweet potatoes, eggs, oil and extracts. Stir into dry ingredients just until moistened. Fold in cranberries. , Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Steps:

• *Note: you can mimic the flavor of Trader Joes' brand of orange flavored dried cranberries by stirring about 1/4 teaspoon of orange extract into the batter.
• CORNBREAD: Preheat oven to 375 degrees (190 degree C).
• In a small saucepan over medium low heat, melt [2 tablespoons] of butter and set aside. Cut up the remaining 2 tablespoons butter into an 8-inch cast iron skillet.
• Place pan in oven until it is hot and the butter is melted and sizzling, about 1-2 minutes (Watch carefully!) Using oven mitts, rotate the pan as need to coat bottom evenly with melted butter. Remove from oven.
• In large bowl, whisk together cornmeal, flour, sugar, baking soda, salt and nutmeg. Make a well in the center. Whisk together the buttermilk, melted butter and beaten egg and pour it into the cornmeal mixture.
• Using a wooden spoon, mix the batter just until it comes together, okay to have some lumps. DO NOT overmix the batter.
• Coarsely chop the cranberries and stir them into the batter. Tip: to make chopping the cranberries easier, wet the knife on both sides. Spread batter evenly into the hot pan.
• Bake at 375 degrees until the top springs back when pressed gently in the center, about 20 to 25 minutes.
• Let cool on wire rack for 5 minutes. Best served warm.
• If desired, spread some of the maple butter onto each slice of cornbread.
• MAPLE BUTTER: Using a heavy-bottomed saucepan over low heat, heat maple syrup until 235 degrees Fahrenheit (soft ball stage on a candy thermometer).
• Stir in butter.
• Pour mixture into a [deep] bowl (use a *deep* bowl to avoid splattering yourself with the hot liquid!), stir in the vanilla extract and beat with electric mixer until thick and creamy, about 4 minutes.
• Keep stored in glass container in the refrigerator.

Steps:

• Preheat oven to 350 degrees.
• In an oven proof 8x8 dish melt butter in dish in the oven.
• Meanwhile mix the remaining ingredients together.
• Place potatoes in a bowl and pour butter over give a toss.
• Layer them in the same pan you should have 2 layers. Pour the mixture over and bake till tender about 40 minutes. Baste with juice mixture half way through.