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    You are in: Home / Recipes / Sweet Potato Cornbread With Orange Butter Recipe
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    Sweet Potato Cornbread With Orange Butter

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    45 mins

    25 mins

    ratherbeswimmin''s Note:

    Beth Hensperger

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    Units: US | Metric

    Orange Butter


    1. 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. 2
      To make the bread: preheat the oven to 375°; grease a 9-inch round springform or square cake pan.
    3. 3
      In a bowl, combine the flour, cornmeal, baking powder, baking soda, salt, and spices.
    4. 4
      In a small bowl, mix the eggs, sweet potatoes, corn oil, maple syrup, and buttermilk with a whisk.
    5. 5
      Add the wet mixture to the dry ingredients; stir just until all ingredients are moistened yet thoroughly blended.
    6. 6
      Take care not to overmix.
    7. 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. 8
      Let stand for 15 minutes before cutting into thick wedges.
    9. 9
      Serve with Orange Butter.

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    Nutritional Facts for Sweet Potato Cornbread With Orange Butter

    Serving Size: 1 (129 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 407.0
    Calories from Fat 241
    Total Fat 26.8 g
    Saturated Fat 11.6 g
    Cholesterol 111.9 mg
    Sodium 423.1 mg
    Total Carbohydrate 36.2 g
    Dietary Fiber 1.9 g
    Sugars 8.1 g
    Protein 6.2 g

    The following items or measurements are not included:

    oranges, zest of

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