This year has been full of unprecedented times and situations. Due to the COVID-19 pandemic, many families and individuals will be cooking at home this holiday season. That’s why we are bringing the dishes to you all month long in our Quarantine Kitchen series. We talked to twenty-three chefs who willingly shared some of their favorite dishes to prepare for the holidays. Stay tuned Dec. 1 through 24 on the blog as well as our social media channels for a new dish to feature in your home each day and let’s get cooking!
Chef Stephanie Tyson grew up in the South and was trained in culinary arts at Baltimore International College. She is currently co-owner of Sweet Potatoes Restaurant in Winston-Salem. In her cookbook, “Well Shut My Mouth!” The Sweet Potatoes Restaurant Cookbook, she combines two holiday favorites, sweet potatoes and cornbread, to create the perfect side dish for any holiday meal. According to Stephanie, you can also use this cornbread as the base ingredient in your favorite stuffing or dressing. No matter how you choose to cook it, be sure to shop for the ingredients at your local farmers market, roadside stand or other retailer.
Sweet Potato Cornbread
- ½ cup all purpose flour
- 1 ¼ cup yellow cornmeal
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup sugar
- 1 ¼ cup milk
- 2 tablespoons oil
- 2 eggs lightly beaten
- ½ teaspoon each cinnamon and nutmeg
- ½ cup baked and mashed sweet potatoes
- In a large bowl, sift loosely the dry ingredients.
- In a separate bowl, combine eggs, oil and milk.
- Add the sweet potatoes and mix well.
- Add the sweet potato mixture to the dry ingredients and mix until combined being careful not to over mix.
- Pour into a greased 9 inch baking pan or spoon into 12 cup muffin tin.
- Bake at 450 degrees for 20 minutes until cornbread is golden.