When a person imagines homemade chili what is the first thing that comes to mind? Winter is here!
Here in the Midwest of the great old US of A, we need certain shall we say comforting stand-by’s to get us through the long and cold winter’s. At Cheapstir, our motto is if your eating good without going broke then break off a slice of bread and give it to your neighbor. I know very Thanksgiving of us right?. . .
. . .okay back to making sure your neighbor has at least a slice of bread to eat. If you have family or friends who hate to cook or are going through a rough patch this time of year why not cook for them or invite them over for a meal. My choice of bread is not typical but that’s sort of the point here on Cheapstir.
Cornbread and chili go together like PB&J only chili tastes MUCH MUCH better the next day lol. If you came here for a classic cornbread recipe then I apologize, but as “Dr. Who” would say “what’s the point in being grown up if you can’t be childish sometimes?”. I think we can all learn to appreciate that this time of year, when families will be reuniting to break bread and hopefully nothing else hehe.
Most of us will make some sort of chili this year if you guys haven’t already, so why not try out a different but very tasty sweet potato cornbread. Thanks folks -Eat cheap, live right.
Wash, peel, then slice up small pieces of sweet potato.
Boil the sweet potato slices in a pot of boiling water for about 10 minutes or until easily pierced.
Drain and then place into a bowl filled with cold water to cool them down.
Pre-heat the oven to 425° , grease a cast iron skillet well and place in oven to heat up.
In a large bowl mix together flour, cornmeal, ground cinnamon and salt.
When your sweet potato has cooled and been drained if needed; use a fork or potato masher to mash into a smooth consistency.
Melt the butter in the microwave starting at 10 sec. intervals until completely melted.
To the sweet potato mash add sugar, egg, and melted butter and stir well.
Stir until it looks something like this or well combined.
Go ahead and add the wet ingredients to the dry ingredients.
Only mix until flour is no longer visible. Do NOT over mix.
Grab the pre-heated cast iron skillet out of the oven and place cornbread batter evenly into skillet.
Look at those orange specs of goodness people!
Bake in the oven at 425° for about 25 minutes.
It will be done when a knife or a toothpick can be inserted and removed from the middle cleanly.
Top the sweet potato cornbread with some butter for a savory comfort food twist.
Allow the cornbread to cool on the counter for 10-15 minutes before cutting into it.
This was my first attempt at homemade cornbread, and to top it all off, adding a sweet potato into the mix made for a great turn out. I'm very full and happy with myself at this very moment.
This is both dense and flaky with a little bit of moisture in it. I added some honey and cinnamon to increase the sweetness.
Of course everyone knows that if there's cornbread than there has got to be chili somewhere nearby. I hope you all enjoy this fun twist on a classic as it was fun to make.