Once again I applaud Regan Daley for the fun, quirky and delicious recipes that appear in her book, in the sweet kitchen. Inspiration never fails to ignite when I browse those pages. Today I found it in a Sweet Potato Cornbread. In my kitchen, there wasn’t a sweet potato to be found, but I did have a healthy sized Garnet yam which could certainly stand in.
Though, for the most part, I eat a whole foods, plant-based diet, I haven’t quite got the hang of eating or preparing vegan style baked goods. I do some successfully, but other recipes have been more of a challenge for one reason or another, usually due to taste or texture. Perhaps because I am trying to adapt recipes I am already familiar with instead of starting at ground zero.
I’ll tell you before you read on, this recipe is not vegan, macrobiotic nor is it gluten-free. As per the usual, there were a few ingredients I didn’t have on hand-so I substituted some items, aware they would not affect the integrity of the recipe.
Moist, flavorful, and tinged with a boost of Vitamin A, this cornbread will surely elevate the flavors of the meal I prepared for dinner. How do I know? Only because I have already chipped away at half of the loaf to confirm that it tastes good. It is hard to walk by and not have just one more bite…
Daley’s recipe is for two loaves. I’m posting a recipe for one loaf and inserting my minor substitutions, one of which is yam for the sweet potato. The deep orange yam combined with the yellow cornmeal results in a beautiful saffron color. A pleasant surprise because I hadn’t even thought about the color of the bread.
Please consult in the sweet kitchen for the original recipe. But, really, if you have a hankering for the sweet stuff in life, just go out and buy the book. It is worthy of all the accolades it has received.
Garnet Yam Cornbread
Adapted from in the sweet kitchen by Regan Daley
1 cup stone-ground yellow cornmeal, medium grind
1/4 cup sugar
1 cup unbleached, all purpose flour
1/2 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup whole milk plain unsweetened yogurt
1 teaspoon pure vanilla extract
1/4 cup unsalted butter, melted and cooled
1 cup cooked, peeled and mashed yam (1 medium to large yam) Oh the color this adds!
Preheat your oven to 375 degrees. Grease one 9″x5″ loaf pan and set aside.
In a large bowl, combine the cornmeal and sugar . Whisk in the flour, baking powder, baking soda and salt.
Whisk the eggs in a separate bowl. Add the yogurt, vanilla and melted butter. Continue to whisk until blended. Thoroughly stir in the mashed yam.
Add the wet mixture to the dry mixture. Stir until the dry ingredients are moistened and there are no streaks.
Pour the batter into the loaf pan and let it sit for a few moments to settle. Then bake the loaf for approximately 45 minutes, or longer, depending on your oven. The top of the bread should be golden brown and an inserted toothpick should come out clean. Let the loaf cool on a rack for 10 minutes and then turn it out of the pan and set it aside for further cooling. (Keep it out of sight if you are at all tempted by goodies right out of the oven.)
Serve warm, at room temperature or even cold. Enhanced by the vanilla, there is plenty of flavor in this cornbread but that said, eat it with your favorite spread if you like.
Wrap any leftovers to store-up to 3 days on the counter , a week in the refrigerator or up to a couple of months in the freezer. Regan Daley also speaks of using cornbread in bread pudding. Yum.