You’ve Gotta Try This Sweet Potato Cornbread! | Cast Iron Cornbread

Okay folks, look. Check it out. You know what we doing? We making a sweet potato cornbread. You know that screams holidays. Let's get it. Okay, folks. So, look. First thing we going to do is we going to hit bake because we finn to preheat, right? 375 and then we start. All right. So, look, I'm going to start with my sweet potatoes, right? What you want to do is you want to cut the you want to peel them and then you want to cut them into equal parts and you want to boil them. You know what I mean? So that you can get them, you know, nice and soft. Right now, for the sake of that argument, I can put these down right here. We do a little bit of that TV magic. I'll grab this right here. And bam, there you go. All right. So, this is what you're going to need to make your cornbread. You know, your sweet potato cornbread, right? But I just want to show you guys. You want to just cut them down just the way you see right here. You know what I mean? But you only going to need so much. I'm going to make a couple of these. But I just wanted to show you guys, you know, the process. Peel, boil. Once they nice nice and soft, you can get in here, use your pastry dish. I mean, your pastry uh you utensils, or you can do it old school and just do it with a fork. They nice and soft now. All right. So, as always, I tell you guys, you know, when you measure out your ingredients, you, you know, you line them up as you going to need them, right? So, you already been to my website, smoking grillwithab.com. That's witab.com, right? You done printed it out. You done got all your, uh, ingredients out like I got them here. Now, this step right here, we're going to go with the flour, cornmeal, and everything you see right here. Get yourself a bowl. Real simple. What we want to do is we just want to put all of this in here, right? [Music] I usually don't measure out my salt, you know what I mean? So, let's say we going to need about a teaspoon. I put about two generous pinches in there. And that's enough for me. Right now, get yourself a whisk. I'm going to go ahead and combine all these ingredients together. So, what I'm going to do now, just so I can get this out of my way, I'mma go ahead and put a little heat in my cast iron. And if I hadn't said it already, I'm going to make my cornbread in here. Such a better, you know, presentation. You know, having the dark, I guess the yellow or we just call it light as far as uh, you know, the art the arc way of saying it. You got light ingredients in a dark background. That right there makes it real, real nice. All right. So, I melted my shortening. You guys don't have to. You can take it, put it on a paper towel, and wipe it that way. But this right here is a well seasoned, you know, cast iron. You see how it beads up like that? That's what you would like for it to do. You know what I mean? So, I'm going to set this over here on my stove for a second. Now, I'm going to go ahead and get my stand mixer. You know what I mean? Uh, you guys going to like this. Okay, folks. Look, I just wanted to say this part right here. You saw I had an extra thing of cornmeal. Listen, it's the way I measured it out. You got to put all the cornmeal. All your dry should be in here, right? And I can tell you this, when you whisking this together, it should smell like holiday. And really, specifically, if you ask me, I think it smell like Thanksgiving. You know what I mean? Oh, now we going to move on to the next part. Right, this is what I'm going to do here. And here we got yogurt. Don't forget if you don't have no yogurt, you can always uh substitute, you know, with sour cream, eggs, brown sugar, sweet potato, and then butter. Now, I kind of just imagine imaginary. Let me just put this down here. This is what's getting ready to go in here right now. Right. So, let's go ahead and Let me move this over so I can get it on my side. There we go. What I'm going to do is put my eggs in the inside. [Music] All right. So, once you get that in there, I'm going to go ahead and just add my Now, don't forget this is sour cream, right? Didn't have any yogurt, but you you guys already know. And then, listen, if you don't know, we got to start using Google for what it's worth. You know what I mean? That's where we get a lot of that information from. You know what I mean? So, all you got to do is if you don't have something or if you're allergic to something and you want to know what the substitution is, just ask Google, right? So, I'm going to raise this up, I'mma start off on low and get this going. Still with it on low, I'mma take my brown sugar and just start crumbling this in the inside. Now, because I measure out my ingredients, you know, way before I actually start filming, that's why you guys see that it was like a little bit hard on one side. But once it hit that liquid in there, it it breaks up. Now we'll add our sweet potatoes. And then last but not least, our butter. All right. So now, once you have everything, you know, completely combined here, right? I'm going to turn this down. What we going to do is we got buttermilk left and then we got our dry ingredients, right? So I'm going to go ahead and put in a little bit of the dry. Let that mix. Then we're going to add a little bit of the uh buttermilk. All right. So now I'm going to start with my dry. We just put a little bit in here at a time. Just like you see, right? It'll start to dry out. Now I'll come with a little bit of buttermilk. Right now I'll come back with a little bit more dry. You guys get the picture. Now if you come in here and you can take a look at it, I still see flour and a little cornmeal on the side. Right. So, I'm going to go ahead drop this down a little bit. And I'm going to take my spatula, right? And we just want to run it along the edge just to get everything off cuz we want it all completely, you know, thoroughly mixed. All right. So, this is completely, you know, mixed. Looking good. I'm going to shut that off. You guys can see I got my pen, my cast iron. Right. So, this is what I was telling you guys earlier. You can always take shortening. You know what I mean? and just take it get yourself a paper towel. You know what I mean? If you want to, you can just wipe it along the side, right? I do this all some sometimes I do it another way. I'll put this in here and then I'll drop some cornmeal in here, right? Just so that it won't stick. But this right here will do it. You see that right there? Just a little melt in the beginning. Or you can do it all just this way. All right. So now I guess everything really now is really self-explanatory, right? So, what we do is we just go ahead and add all our sweet potato cornbread mix in here. We got it properly greased. We don't have to worry about nothing sticking at the end. Right. [Music] All right. So, you see I take just like he's baking a cake, you know, you run your spatula across the top, tap it down, let it sit up for a minute. Let's see if it, you know, burp up any uh air pockets or any, you know, air bubble air bubbles or in the inside. Now, since we already preheated at 375, we going to go into the oven now. And so, the the bake time will be 30 to 35 minutes. So, we put that in there just like that. I'll see you guys in about 30 minutes. Don't forget, we going to take a toothpick, you know what I mean? Stick it in there till it comes clean. Once that becomes clean, that's when it's ready. All right, folks. So, look, this is what it look like when it come out right there. I want you guys to pay attention to like look at the edge right there by using that shortening. You know what I mean? Uh you guys can get a little bit of this with the butter, but if you use any type of oil, it kind of like fries on the edge. And that right there be that fire, too. So, let me go ahead and get this cut up and then we going to take a sample. [Music] All right, folks. So, look, after I got through taking pictures of this, that's what brought y'all here, right? And don't forget, it's the holiday. When you say sweet potato, why not put the cornbread on it, too? Listen, I feel like I'm really rambling, so I'm going to go in here and get me a little bit of this right here. You know what I mean? Oh my goodness. Look. You know what? Let me get me a little honey. Guess what, folks? Cheers. I'm going to give you guys a little bit of a heads up. Take some honey, melt the butter, stir it up, get you some honey butter, and then glaze the top of this. Don't forget, poke some holes in there. If you want to have uh that heavenly holiday bliss, this is it. Hold on. Hey, listen. I ain't gonna lie to y'all. I would love to have a tall ice cold glass of milk. And when I say cold, I like to have ice cubes in my milk. And this right here, I can go sit down on that couch and watch some TV. And uh you guys let me know what you think down in the comment section below. I'm not going to ramble. This is it. This is your holiday cornbread. It's not too much. You guys let me know what you think. All right. Now, if you're new to my channel, let me take this time to say thank you for watching this video. Don't forget to like, smash that subscribe button, and tell everybody out there's a channel out here to simplifying these recipes and taking the mystery out of cooking. And you know what I'm about to do. I'm out, y'all. Peace. [Music] Heat. Heat. [Music]