I ended up going to my mum's for the day, so the night before, I mixed up all the dry ingredients, and then packed up the pre-measured butter, sweet potatoes, sour cream and eggs. The nice thing about doing this is that when I got to mum's, it was incredibly easy to just whisk everything together! Especially handy when you've got a baby to entertain and keep from getting into mischief!
Mix the sweet potato in to the egg, butter, vanilla and sour cream mixture. |
Gorgeous, non? |
Mix the batter just until the dry ingredients are wet |
So, ingredients whisked together lickity-split, and into the oven the loaves went, before Jaxson could put up too much of a stink! I loved the colour of the batter - a beautiful, deep peach. Even before they started cooking, it smelled amazing!
I cooked them for about 1 hour 10 minutes at 375, let them cool on racks in the pans for about 5 minutes, then took them out of the pans and immediately cut myself a thick slice! I couldn't wait any longer after smelling them cook!
Absolutely amazing: sweet, moist but perfectly crumbly, delicious! Even Jaxson enjoyed a small slice of this bread. Another must-repeat recipe from this book!
Slathered in butter - the best way to eat warm cornbread! |
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