Name: Sweet Potato Pie-Stuffed Cornbread
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 8 to 10 servings
Ingredients: One 8-ounce sweet potato; Nonstick cooking spray, for greasing the skillet; 1/2 cup sugar; 6 tablespoons unsalted butter, melted; 1 tablespoon heavy cream; 1 tablespoon fresh orange juice; 1 teaspoon ground cinnamon; 1 teaspoon ground nutmeg; 1 teaspoon vanilla extract; 1 large egg; 1 cup plain cornmeal; 1 cup all-purpose flour; 2/3 cup sugar; 1 tablespoon baking powder; 1 teaspoon kosher salt; 1 cup whole buttermilk; 1 large egg; 1/2 cup (2 sticks) unsalted butter, melted; 2 tablespoons canola or vegetable oil

Directions

For the sweet potato pie filling: Boil the sweet potato whole in a saucepan in enough water to cover until tender when pierced, 20 to 25 minutes. Peel and slice.
Preheat the oven to 400 degrees F. Grease a 12-inch cast-iron skillet with cooking spray.
Combine the sweet potato, sugar, butter, cream, orange juice, cinnamon, nutmeg, vanilla and egg in a food processor. Pulse until the mixture is smooth and no lumps remain. Set aside.
Make the cornbread: Combine the cornmeal, flour, sugar, baking powder and salt in a medium bowl. Whisk together the buttermilk, egg, butter and oil in a separate bowl. Add the buttermilk mixture to the flour mixture, stirring just until the dry ingredients are moistened. (The batter will be lumpy and thick.)
Pour the cornbread batter into the greased skillet. Spoon the sweet potato pie filling over the top in dollops. Use a wooden or metal skewer to create a marbling effect. (But do not mix in the sweet potato filling too much.)
Bake the cornbread until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool on a wire rack for 7 minutes before serving.

Sweet Potato Pie-Stuffed Cornbread

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Directions

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