06 May Black Peppercorn Sweet Potato Cornbread
Black Peppercorn Sweet Potato Cornbread
Try a unique take on cornbread with this recipe by Chef D’Ambria “Dee” Jacobs, owner of Sophisticated Delights Catering and winner of Food Network’s “Great Food Truck Race – Alaska.” Read more about Chef Dee’s culinary journey here.
Ingredients
- 6 tablespoons melted, plus 2 tablespoons butter for baking dish unsalted butter
- 1 cup cornmeal
- 3/4 cup all-purpose flour
- 2 tablespoon of fresh cracked pepper
- 1 1/2 cups of mashed fresh sweet potato
- 1/2 cup brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large lightly beaten eggs
- 1 1/2 cups buttermilk
- Finish with a drizzle of honey & 1 tablespoon of butter.
Instructions
- Preheat the oven to 425º.
- Lightly grease an 8-inch baking dish.
- In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda and salt.
- In a separate bowl, mix together the eggs, buttermilk, sweet potato and butter.
- Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy).
- Pour the batter into the prepared baking dish.
- Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes.
- Remove the cornbread from the oven and let it cool for 10 minutes before serving.
Author: Black Restaurant Week
About Black Restaurant Week – Black Restaurant Week LLC is an annual, multi-city culinary movement celebrating the flavors of African, African-American and Caribbean cuisine nationwide. Black Restaurant Week partners with black-owned restaurants, chefs, caterers and food trucks to host a selection of culinary experiences aimed to expand awareness and increase support for black culinary professionals. The organization was founded in 2016 by entrepreneurs Warren Luckett, Falayn Ferrell and Derek Robinson. Connect with Black Restaurant Week on Facebook, Twitter & Instagram.
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