Sweet Potato Cornbread

Hi there– It’s finally happened!  We are into soup weather around here.  Chilly mornings, snuggly sweaters and bubbling pots of  soup.  And to go with that bowl of soup– there’s cornbread!!

This hearty cornbread is laced with sweet potato, pumpkin pie spice.  It smells wonderful coming out of the oven.  Top it with honey or a drizzle of maple syrup–or like here with a splash of sour cream & berry jam.

1 medium sweet potato
1 cup yellow cornmeal
1 cup flour
1/2 cup sugar
1 tab. baking powder
1 tsp. salt
1 tsp. pumpkin pie spice (or cinnamon)
2 eggs
3/4 cup milk
1/2 cup sour cream
3 tab. canola oil

Poke it with a fork and then cook the sweet potato (12 minutes in the microwave– or about an hour in a 400 degree oven) until it is tender.  Peel the sweet potato and mash it with a pastry blender or a fork until it’s creamy.  Set aside.

In a large mixing bowl, stir together the cornmeal, flour, sugar, baking powder, salt and pumpkin pie spice.  Then mix in the eggs, milk, sour cream and oil.  Finally fold in the sweet potato until it’s all blended.

Spoon the cornbread mixture into a 9″ or 10″ baking dish and put it into a 425 degree oven for 20 to 25 minutes until it is golden and firm to the touch.  Set it on the table with a pot of soup– perfect!


Green Chili Cornbread


Hello all– We love cornbread around here, just the simple cut a slab sort of cornbread, with a little non-fat sour cream and a squeeze of honey on top.  Perfect.

But I’ve been seeing this “fancy” cornbread recipe around for years.  It’s chock full of extras– cream corn, green chilis, cheese!  Not your everyday, serve it up with soup cornbread, but special occasion, pullout for friends at the table cornbread.  So if you want to step up your cornbread for an eventful meal, here’s your new pumped up version!

1 1/4 cup flour
1 cup fine yellow cornmeal
1 tab. baking powder
1  1/2 tsp. salt
3/4 cup sugar
4 eggs
1  1/4 cup creamed corn (most of a 15 oz. can)
4 oz. can mild green chilis
1 cup grated cheddar*
3/4 cup canola oil



In a large mixing bowl, stir up the flour, cornmeal, baking powder, salt and sugar.  Then add in the eggs, creamed corn, chilis, cheddar and oil and mix it all up.

Spoon the thick batter into a 10″ skillet** or baking dish.  Bake it up at 375 degrees for 30 to 40 minutes, until it’s golden and cooked through (test it with a thin knife).

Best served up with sweet butter or sour cream and a lot of honey or jam.  Oh yumm!

*I used colbyjack, combined cheddar and jack.
** The recipe I worked from cooked this up in a skillet — but alas, I don’t have one, so I used a stone baking dish and it was just fine.


Blackberry Cornbread Muffins

IMG_9301Hello Baking Buddies–  I’ll tell you, I’m having more fun cooking with the grand-girls staying here!  When I launch into dinner making, usually one of them will wander through the kitchen and pull up a chair to help.

So last week, I enlisted Charlotte to collect a few blackberries from the side yard and to help stir up these blackberry corn muffins to go along with a Taco-ish salad.  We had a grand time mixing and talking…

1  1/4 cup flour
3/4 cup cornmeal
2  1/2 tsp. baking powder
3/4  tsp. salt
1/4 to 1/2 cup sugar*
1 egg
3 tab. oil
1 cup milk
1  1/2 cup blackberries**


Stir together the flour, cornmeal, baking powder, salt and sugar.  Then mix in the egg, oil and milk.

I cut the blackberries in half because they were a little large– you can do that or leave them whole.  Carefully fold them into the cornbread batter, so they don’t stain the batter.

Spoon the mixture into 12 muffins papers set in muffin tine.

Bake them up at 250 degrees for 20 to 25 minutes until they just start to brown and are firm to the touch.

Serve them up warm with lots of butter*** and honey or blackberry jam…

*Larry likes less sugar in his cornbread. I like more.  Either measurement 1/4 or 1/2 works just fine.
**You can use any berries in place of blackberries–and 1 1/2 cups can be more or less…
***And did you read the cover story in the Time magazine this week– “Eat Butter!”  It looks like butter isn’t quite at bad for us as I’ve been thinking all these years. That makes my butter loving self happy!

Orange Poppyseed Cornbread

IMG_5194Hey there-  We had friends in for Sunday afternoon bowls of chicken chili and put this cornbread in the oven to go alongside.  Really, what’s more homey than cornbread?  And this version has the citrus added touch and the bit of crunch from all those poppy seeds.
It really is easy to love and easy to make…

1 1/4 cup flour
3/4 cup yellow cornmeal
1/3 cup sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
1 egg
1/4 cup orange juice
3/4 cup milk
grated peel off one orange
2 tsp. poppy seeds

Stir together the flour, cornmeal, sugar, baking powder, salt and egg.  Then mix in the orange juice, milk, grated orange peel and poppy seeds.  Bake it up in a 9″ cake pan that’s been sprayed with cooking spray– 350 degrees for 20 to 25 minutes, until it’s nicely browned on top.

Of course, it goes without saying you also need butter and honey or spoonfuls of jam to slather on the hot cornbread.

Orange Rosemary Cornbread

IMG_9320Hey there–  Once in a while you get a new recipe that is so good, you just keep finding excuses to make it again and again.  And this is the one.  The sweet tang of the oranges, the pungent fragrance of the rosemary play so well against the coarse homey cornbread flavor.  It’s really rather healthy until I smear on the butter and smother it with honey.
And leftovers are lovely toasted crisp and eaten with hot mugs of tea.

l  1/4 cups flour
3/4 cup yellow cornmeal
1/3 cup sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
1 egg
3 tab. canola oil
1/4 cup orange juice
3/4 cup milk
2 tab. grated orange peel
(one large orange)
1 tab. rosemary, minced fine

Mix the dry ingredients–flour, cornmeal, sugar, baking powder and salt.  Then stir in the egg, oil, orange juice and milk.  Finally, add in the orange peel and rosemary.  Bake it in a 9″ round or square pan sprayed with cooking spray at 350 degrees for 25 to 30 minutes until it’s golden brown on top.

It goes without saying it’s best served up warm with slabs of butter and globs of honey– although orange marmalade (a personal favorite) would be fabulous too.

Apricot, Cranberry Cornbread Muffins

Hi all– I was happy to run across stacks and stacks of those 1 pound bags of cranberries at the market last week.  I’ve been waiting for those things.   So it lovely to stir them into some breakfast muffins when Ani came home for the weekend.  Just add butter and honey as they come out of the oven– fruity and a bit crunchy around the edges.  Delish.

1 1/4 cup flour
3/4 cup yellow cornmeal
1/3 cup sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
1 egg
3 tab. canola oil
1 cup milk
1/3 cup dried apricots, chopped fine
1/3 cup fresh cranberries chopped fine

Stir together the flour, cornmeal, sugar, baking powder and salt.  Then mix in the egg, oil and milk.  Finish up, mixing in the apricots and cranberries.  Spoon the batter into 12 muffin tins lined with cupcake liners.  Sprinkle with just a light sanding of sugar over the muffins and then pop them in the oven at 375 degrees for 15 to 20 minutes until just a little brown around the edges.