Taste_of_the_South_-_October_2019

OCTOBER 2019 | TASTE OF THE SOUTH 32

Sweet Cornbread

Muffi ns with Sweet

Potato–Cream Cheese
Frosting
MAKES 12

We love these not-too-sweet cornbread
muffi ns. The frosting spreads best once
chilled, so it can be made ahead of time.

¾ cup all-purpose flour
¾ cup plain yellow cornmeal
1½ teaspoons baking powder
¼ teaspoon kosher salt
1⁄8 teaspoon baking soda
1 cup whole buttermilk,
room temperature
½ cup firmly packed dark brown sugar
2 tablespoons unsalted butter,
melted and slightly cooled
1 large egg, room temperature
Sweet Potato–Cream Cheese Frosting
(recipe follows)

1.Preheat oven to 350°. Spray a 12-cup
muffin pan with baking spray with flour.
2.In a large bowl, whisk together flour,
cornmeal, baking powder, salt, and baking
soda. In a medium bowl, whisk together
buttermilk, brown sugar, melted butter,
and egg. Add buttermilk mixture to flour
mixture, folding just until combined.
Pour batter into prepared muffin cups,
smoothing tops with an offset spatula.
3.Bake until golden brown and a wooden
pick inserted in center comes out clean,
about 15 minutes. Let cool in pan for
10 minutes. Remove from pan, and let
cool completely on a wire rack. Spread
Sweet Potato–Cream Cheese Frosting
onto cooled muffins. Refrigerate for
at least 1 hour before serving.

Sweet Potato–Cream
Cheese Frosting
MAKES ABOUT 3 CUPS

1 (8-ounce) package cream
cheese, softened
½ cup unsalted butter, softened
2 cups confectioners’ sugar
1⁄3 cup canned sweet potato purée,
chilled

1.In a large bowl, beat cream cheese
and butter with a mixer at medium
speed until smooth, about 3 minutes.

Add confectioners’ sugar, and beat until

smooth and fluffy, 3 to 5 minutes. Add

chilled sweet potato purée, and beat until

smooth. Refrigerate until ready to use,

or up to 4 days.

Hoecake Eggs Benedicts

MAKES 4 SERVINGS

Hoecakes make a rich, Southern

foundation for eggs, country ham,

and creamy hollandaise.

½ cup all-purpose flour

½ cup yellow cornmeal

1½ teaspoons sugar

1 teaspoon baking powder

½ teaspoon kosher salt

1⁄3 cup whole buttermilk

¼ cup water

1 large egg

4 tablespoons vegetable oil, divided

Cooked country ham slices, fried eggs,

and Easy Hollandaise Sauce

(recipe follows), to serve

Garnish: chopped fresh chives, flaked

sea salt, ground black pepper

1.In a medium bowl, whisk together

flour, cornmeal, sugar, baking powder,

and salt. In a small bowl, whisk together

buttermilk, ¼ cup water, egg, and

2 tablespoons oil. Add buttermilk mixture

to flour mixture, stirring just until

combined.

2.In a large cast-iron skillet, heat

remaining 2 tablespoons oil over medium

heat. For each cake, drop 2½ tablespoons

batter 1 inch apart into skillet. Cook,

turning once, until golden brown,

about 2 minutes per side. Keep warm.

3.Serve hoecakes topped with country

ham, fried eggs, and Easy Hollandaise

Sauce. Garnish with chives, salt, and

pepper, if desired.

Easy Hollandaise Sauce

MAKES ABOUT 1¼ CUPS

1¼ cups cold unsalted butter, cubed

1 egg yolk

2 tablespoons fresh lemon juice

½ teaspoon kosher salt, or to taste

¼ teaspoon ground black pepper,

or to taste

1.In a small saucepan, melt cold butter

over medium heat until foamy. Transfer to

a glass measuring cup with a pour spout;

keep warm.

2.In the container of a blender, place

egg yolk and lemon juice; pulse until well

combined. With blender running, slowly

add melted butter in a slow, steady stream ;

blend until a creamy sauce begins to form.

Add salt and pepper, to taste, blending

until combined. Serve immediately.