TANTALIZING LAVA FLOW1 oz. coconut syrup2 oz. pineapple juice1 ½ oz. rumSplash vanilla ice cream½…
Yam Cornbread
YAM CORNBREAD
2 c. cornmeal
1 c. flour
¼ c. light brown sugar
1 T. baking powder
½ t. baking soda
1 t. salt
½ t. pumpkin pie spice
1 c. mashed yams or sweet potatoes
4 eggs, room temp
1 ½ c. buttermilk
¼ c. honey
1 stick, butter, melted
- Preheat oven 375.
- In large bowl, whisk together the cornmeal, flour, brown sugar, baking powder, baking soda, salt and pumpkin pie spice.
- In separate bowl, whisk together the yams, eggs, buttermilk, honey and butter.
- Add wet ingredients to dry, stir until just combined.
- Pour batter into cast iron skillet.
- Using a spatula to smooth to an even layer if needed.
- Place in oven and bake until golden brown and toothpick inserted in center comes out clean, about 30-35 minutes.
- Serve the cornbread from the skillet.
*Sometimes a nice drizzle of honey on top makes it so extra special and sweet.