Cornbread
(makes six to eight servings)
¼ cup vegetable oil
1 cup self-rising cornmeal (Martha White)
½ tsp. salt
¼ tsp. pepper
½ tsp. sugar
2 large eggs (at room temperature)
½ cup creamed corn
1 cup sour cream
Heat oven to 450 degrees. Combine oil, cornmeal, salt, pepper, sugar, eggs, and creamed corn. Mix well and fold in sour cream. Warm an iron skillet, add mixture, and bake until top is golden brown, about 20 minutes.
Sweet Potato Casserole
(makes six to eight servings)
6 medium sweet potatoes (about three pounds)
¾ cup heavy cream
1 small banana, mashed
½ cup light brown sugar
½ cup granulated sugar
1 tsp. vanilla extract
1 tsp. ground cinnamon
½ tsp. ground allspice
½ tsp. salt
6 tbsp. butter, melted
3 tbsp. Cointreau
Heat the oven to 350 degrees. Spray a baking sheet with nonstick cooking spray. Wash and dry the sweet potatoes. Place them on the baking sheet and bake for one-and-a-half hours or until soft when pierced with a fork and some juices are starting to run. Remove the sweet potatoes from the oven and allow to cool. Cut an opening in the top of each potato and squeeze the pulp into a food processor fitted with a metal blade. Process to mash the potatoes until they are smooth, scraping down the sides of the bowl at least once. Add the cream, banana, and remaining ingredients. Process until well-blended and smooth. Place mixture in a buttered casserole dish and bake for 30 minutes.
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