2 cups boiled, mashed batata
2 cups sugar
1 teaspoon lime rind
½ teaspoon ground cinnamon
¼ teaspoon ground clove
1 teaspoon salt
3/4 cup milk
½ cup coconut milk (not the water)
½ cup butter
3 eggs Raisins dusted with flour
GLAZE: 1 egg yolk 2 tablespoons sugar 1 tablespoon butter or milk
Mix all ingredients, beating well so the mixture is very smooth. Empty into a greased mold.
Bake at 350°F for 30 minutes. Remove and glaze with a mixture of egg yolk, sugar and butter or milk and bake for another 30 minutes.
I have been making this recipe since I was a teenager. My friends, the Buchanan's mother was making this bread one day I went to visit and I was hooked. Not only was I hooked about the whole process of making bread, but I was hooked on this specific bread. Earthy but moist, sweet but not too sweet, perfect with just butter or in a sandwich.
This is a very simple recipe by bread standards. It is best done with a glass of wine and friends to share when it comes out of the oven. Have some cheese handy and some really great butter. I started making this bread in the Dominican Republic where I had no access to bread flour. Just regular white flour and whole wheat flour. So that is what I learned to use. When I was in school in Philadelphia, I learned about unbleached flour. I haven't used anything else since. I have also used bread flour. I haven't found an incredible difference. Not enough to worry about it. If you want to use it, by all means... but it isn't necessary.
It is best if you have a bread bowl. They are a must and every kitchen should have one. Big, thick ceramic bowls. And a nice, old, cotton towel to wet to cover the bowl with.
This recipe used to be in the Dixie Lily Yellow Corn Meal box back in the 80s. I have made this since the 1970s. Lately, I have added corn to it and it makes a more moist corn bread.
1 cup sifted Plain Flour (I use unbleached)
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
1 cup Yellow Corn Meal
1/4 cup melted shortening or cooking oil
1/2 cup corn kernels (frozen or fresh cooked), optional.
Heat oven to 425°. Grease an 8-inch square baking pan or a 10-inch iron skillet.
Sift together flour, sugar, baking powder and salt; stir in corn meal.
In a medium-size bowl beat egg with a fork just enough to blend the yolk and white. Stir ,ilk and shortening into egg. Add dry ingredients and stir to blend throughly, beat only until smooth. Pour into greased pan and bake about 25 minutes.
Note: For Buttermilk Corn Bread use 3 teaspoons baking powder and add 1/4 teaspoon soda. Use buttermilk for milk.
Heat oven to 400°. Grease muffin cups. Mix 1 recipe of corn bread batter and fill muffin cups 3/4 full. Bake 25 to 30 minutes.
Makes 12 medium-size muffins. (old style muffins which used to be much smaller than modern muffins.