Sweet Potato Cornbread
A wedge of cornbread can do more than fill the bread basket. At an autumn lunch, it can be the piece that gives a simple bowl of beans or a plate of greens a little ceremony. Beth Moncel’s Sweet Potato Cornbread at Budget Bytes brings an orange-gold color to that role.
Her recipe combines mashed sweet potato with yellow cornmeal, flour, sour cream, cinnamon and nutmeg. A preheated cast iron skillet is part of the method, so this is a recipe to read before mixing begins. The finished round is cut into wedges, with butter suggested for serving.
Our menu idea is to give the bread its own small plate beside braised greens and white beans. That keeps the crumb away from the broth until each person chooses to bring them together. A blue or charcoal plate also makes the warm color of the slice stand out without elaborate table decoration.
Recipe credit: Beth Moncel at Budget Bytes. Read the complete Sweet Potato Cornbread recipe for quantities, skillet preparation and baking instructions.