Categories: Breakfast, Quick Bread, Sweet Potatoes

Ingredients

• 1 cup unbleached all-purpose flour
• 1/2 cup fine-grind cornmeal (yellow or white, preferably stone-ground)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1⁄8 teaspoon ground allspice
• 1⁄8 teaspoon ground mace
• 2 large eggs
• 1 cup pureed baked sweet potato
• 1/4 cup corn oil
• 3 tablespoons pure maple syrup
• 1/2 cup buttermilk
• Orange Butter:
• 1/2 cup unsalted butter , at room temperature
• 1 large orange, zest of , grated

Directions

1. To make the Orange Butter: in a small bowl using the back of a spoon, cream the butter and zest until fluffy and well combined; store, covered, in the refrigerator for up to 1 week; bring to room temperature before serving.

2. To make the bread: preheat the oven to 375°; grease a 9-inch round springform or square cake pan.

3. In a bowl, combine the flour, cornmeal, baking powder, baking soda, salt, and spices.

4. In a small bowl, mix the eggs, sweet potatoes, corn oil, maple syrup, and buttermilk with a whisk.

5. Add the wet mixture to the dry ingredients; stir just until all ingredients are moistened yet thoroughly blended.

6. Take care not to overmix.

7. Pour the batter into the prepared pan; bake in the center of the oven about 20-25 minutes, until the cornbread is golden around the edges and a cake tester comes out clean.

8. Let stand for 15 minutes before cutting into thick wedges.

9. Serve with Orange Butter.

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