SWEET POTATO CORNBREAD DRESSING
Provided by Trisha Yearwood
Categories side-dish
Time 3h10m
Yield 8 servings
Number Of Ingredients 18
Steps:
- For the cornbread: Preheat the oven to 400 degrees F.
- Meanwhile, put the butter in a 10-inch cast-iron skillet and leave in the oven until melted, about 8 minutes. Carefully remove from the oven and set aside.
- Mix the cornmeal, flour, baking powder and a generous pinch of salt and pepper in a medium bowl until combined. Whisk together the sweet potato puree, milk, honey, eggs and lemon juice in a large bowl. Pour the melted butter into the wet ingredients and whisk to combine. Stir the dry ingredients into the wet ingredients, then pour the batter into the cast-iron skillet.
- Lower the oven to 350 degrees F. Bake the cornbread until golden orange and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool completely, then cut into 1/2-inch cubes.
- Line a baking sheet with parchment and spread the cornbread cubes on top. Toast in the oven, flipping halfway through, until browned and crispy along the edges, about 20 minutes. Set aside. (Leave the oven on.)
- For the dressing: Crumble the sausage into a large skillet. Cook over medium heat, stirring frequently, until browned, about 8 minutes. Remove the sausage crumbles from the pan with a slotted spoon and remove to a large bowl. Add the onion, celery, carrot and thyme to the skillet with the sausage fat, then sprinkle with salt and pepper. Sweat the vegetables, stirring occasionally, until softened, about 10 minutes. Add to the bowl with the sausage, then add the chicken stock, apple cider and cornbread cubes and stir until moist but not mushy. Place in a 9-inch square casserole dish and bake until the top is crusty and golden, about 30 minutes.
SWEET POTATO CORN BREAD
This corn bread bakes to a deep golden color with flecks of sweet potato visible. It looks a s good as it tastes.
Provided by Taste of Home
Time 45m
Yield 12-16 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first five ingredients. In a small bowl, combine the eggs, milk, oil and sweet potatoes. Stir into dry ingredients just until moistened. Pour into a greased 13x9-in. baking pan. , Bake at 425° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cut into squares. Serve warm.
Nutrition Facts : Calories 267 calories, Fat 7g fat (1g saturated fat), Cholesterol 55mg cholesterol, Sodium 499mg sodium, Carbohydrate 46g carbohydrate (13g sugars, Fiber 3g fiber), Protein 6g protein.
STEPHANIE L. TYSON'S SWEET POTATO CORNBREAD
North Carolina and sweet potatoes go way back. To this day, the state is a national leader in growing the crop. Stephanie L. Tyson, the chef who oversees the kitchen at a Winston-Salem spot called (appropriately) Sweet Potatoes, likes to blend one Southern staple into another. And here, the result is a cornbread laced with a holiday-friendly undercurrent of cinnamon and nutmeg. Ms. Tyson has said that the cornbread just clicks with a side of greens, but we have a feeling it will play well with cranberries and gravy, too.
Provided by Jeff Gordinier
Categories breads, side dish
Time 45m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Heat oven to 450 degrees and lightly brush a 12-cup muffin tin with oil.
- Place potato in a small saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer until potato is tender, about 10 minutes. Drain the potato, then return to the pot and mash until mostly smooth. Measure out 1/2 cup and transfer to a large bowl (discard any remaining potato in the pot). Add eggs, oil and milk to bowl and stir to combine.
- Sift flour, cornmeal, baking powder, salt, sugar, cinnamon and nutmeg in separate large bowl. Add potato mixture and mix until just combined. (Do not overmix.) Pour batter into the prepared muffin cups and bake until the cornbread is puffed and golden, about 20 minutes. Let cool 5 minutes, then turn out onto a rack to cool completely.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 3 grams, Carbohydrate 36 grams, Fat 4 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 255 milligrams, Sugar 11 grams, TransFat 0 grams
MY VERSION OF STEPHANIE TYSON'S SWEET POTATO CORNBREAD MUFFINS
I love cornbread of all kinds and have a couple of sweet potato to use, found this recipe, but modified it to have more sweet potato, used less baking powder (from 1 tablespoon to 1 teaspoon and added 1/2 teaspoon of baking soda for the reaction with kefir) so I could sub kefir for the milk. I make a ton of kefir and have to use it up.
Provided by Nado2003
Categories < 15 Mins
Time 12m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 450°F. In a large bowl, loosely sift the dry ingredients.In a separate bowl, combine eggs, oil, and buttermilk or kefir. Add the sweet potatoes and mix well.
- Add the sweet potato mixture to the dry ingredients and mix until combined, being careful not to overmix.
- Pour into a greased 9-inch baking pan or spoon into a 12-cup muffin tin. Bake at 450° for 20 minutes or until the cornbread is golden.
- Test with a toothpick, and serve with honey.
Nutrition Facts : Calories 159.4, Fat 3.9, SaturatedFat 0.8, Cholesterol 32, Sodium 325.9, Carbohydrate 27.8, Fiber 1.6, Sugar 10.2, Protein 3.9
More about "stephanie l tysons sweet potato cornbread recipes"
SWEET POTATOES RESTAURANT | COOKBOOKS BY STEPHANIE …
From sweetpotatoes.ws
SWEETPOTATO CORNBREAD - NORTH CAROLINA SWEETPOTATOES
From ncsweetpotatoes.com
SWEET POTATO CORNBREAD [STEPHANIE TYSON] RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
WELL SHUT MY MOUTH THE SWEET POTATOES RESTAURANT COOKBOOK
From powells.com
9780895875471: WELL, SHUT MY MOUTH!: THE SWEET POTATOES …
From abebooks.com
WELL, SHUT MY MOUTH! THE SWEET POTATOES RESTAURANT COOKBOOK
From goodreads.com
WELL, SHUT MY MOUTH!: THE SWEET POTATOES RESTAURANT COOKBOOK …
From amazon.ca
STEPHANIE L. TYSON · WELL, SHUT MY MOUTH!: THE SWEET POTATOES ...
From imusic.dk
CHEF WANDA’S SWEET POTATO CORNBREAD | EDIBLE EAST BAY
From edibleeastbay.com
SWEET POTATO CORNBREAD - DINING AND COOKING
From diningandcooking.com
SKILLET SWEET POTATO CORNBREAD – GARDEN & GUN
From gardenandgun.com
SWEET POTATO CORNBREAD RECIPES
From tfrecipes.com
STEPHANIE L. TYSON'S SWEET POTATO CORNBREAD - COPY ME THAT
From copymethat.com
STEPHANIE L. TYSON’S SWEET POTATO CORNBREAD RECIPE
From pinterest.com
SWEET POTATO CORNBREAD RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SWEET POTATO CORN BREAD RECIPE - STEPHANIE ALEXANDER
From stephaniealexander.com.au
SWEET POTATO CORNBREAD - BUTTER BE READY
From butterbeready.com
CHEF STEPHANIE TYSON'S SWEET POTATO BISCUITS FROM "WELL, SHUT MY …
From nanciemcdermott.com
STEPHANIE L. TYSON’S SWEET POTATO CORNBREAD | RECIPE CART
From getrecipecart.com
TRY THIS WINSTON-SALEM SWEET POTATO CORNBREAD FOR THANKSGIVING!
From wunc.org
SWEET POTATO CORNBREAD + {VIDEO} - STAY SNATCHED
From staysnatched.com
GETRECIPECART.COM
From getrecipecart.com
WELL, SHUT MY MOUTH!: THE SWEET POTATOES RESTAURANT COOKBOOK
From chapters.indigo.ca
SWEET POTATO CORN BREAD RECIPE | STEPHANIE ALEXANDER
From stephaniealexander.com.au
SWEET POTATO CORNBREAD RECIPE! HOW TO MAKE SOUTHERN STYLE …
From youtube.com
RECIPE SWEET POTATO CORNBREAD USING JIFFY MIX | DEPORECIPE.CO
From deporecipe.co
SWEET POTATO RECIPES - RECIPES FROM NYT COOKING
From cooking.nytimes.com
SWEET POTATO CORNBREAD – CAN'T STAY OUT OF THE KITCHEN
From cantstayoutofthekitchen.com
SWEET POTATO CORNBREAD BY SLY J. MILES | RUSHION'S KITCHEN
From rushionskitchen.com
STEPHANIE L. TYSON’S SWEET POTATO CORNBREAD RECIPE
From pinterest.com
WELL, SHUT MY MOUTH! : THE SWEET POTATOES RESTAURANT COOKBOOK
From books.google.com
SWEETPOTATO CORNBREAD STUFFING - NORTH CAROLINA SWEETPOTATOES
From ncsweetpotatoes.com
SWEET POTATO BISCUITS SWEET POTATO BISCUITS RECIPE - NYT COOKING
From ewalink.live
WELL, SHUT MY MOUTH!: THE SWEET POTATOES RESTAURANT COOKBOOK: …
From amazon.ca
You'll also love