In fall the young men's hearts turn to thoughts of good hearty, hot cooking. (well not really, but they eat up everything that I cook so they might as well think about it first!) So we have been trotting out some of our old standards and a couple of new recipes.
Last week I came home from being away all day to smell chicken noodle soup simmering on the stove and pumpkin corn bread cooling on the table. If that menu doesn't shout fall I don't know what does.
Sweet Potato Cornbread
(you can substitute pumpkin if you like)
3 large eggs
1/2 c vegetable oil
3/4 c sweet potato puree
3/4 c light brown sugar, packed
1 tsp vanilla
1/2 tsp cinnamon
1 tsp pumpkin pie spice
1 c cornmeal
1 c pamela's baking mix (if you are cooking GF) if not 1 c flour with 1/2 tsp soda and 1 tsp baking powder added.
1/2 tsp baking powder
Preheat oven to 350. Grease the bottom of a 8-inch cake pan and dust with cornmeal. (we use a springform pan)
In a large mixing bowl, whisk the eggs till frothy, add the oil and whisk to combine. Add the sweet potato puree and whisk well. Add brown sugar, vanilla, cinnamon, and pie spice and whisk again to combine.
In a separate bowl mix together the cornmeal, flour mix and baking powder.
Add the dry ingredients into the wet; and stir just enough to make a smooth batter.
Pour into the prepared pan.
Bake for 45 min. until the bread is firm to the touch and golden. A pick should come out clean. Serve warm.