Sweep Potato Cornbread with Peach Bourbon Butter Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Ingredients
3 cups Martha White Yellow Cornmeal HotRize
1 cup Brown Sugar
1/2 cup White Sugar
1/4 tsp Nutmeg
1 tsp Cinnamon
1 tsp Vanilla Extract
1/2 cup Butter
2 cups Cooked Sweet Potato (Mashed)
3 eggs
1 cup Half and Half
1 cup Heavy Cream
For your Peach Bourbon Butter you simply need Butter and Bourbon (preferably Evan Williams Peach Bourbon)
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Directions: |
Directions:1. Mix all you dry ingredients first in a large mixing bowl. then you add all your wet ingredients to that and wisk all together. I used a cast iron skillet that’s my preference for cornbread but you can use a regular pan. Oil it down nicely and pour your batter in. Now pop her in the oven!
2. To make your Peach Bourbon Butter pour 2 cups of the bourbon in a small sauce pan and bring it to a boil. let it boil as the water evaporates it will reduce more and more. When it reduces to the point that it will slightly stick to a spoon then remove from head and add a full stick of butter and stir in,
3. Your Cornbread should come out in about 30 minutes (depending on your oven) should be a beautiful light brown sweet potato color.
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: Honey can a substitute for the bourbon.
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