Cornbread and Sweet Potato Soup

Hey guys, no pictures this time.  I just wanted to let you know of two recipes I've been enjoying lately.  The first is a cornbread that I make to serve with Jambalaya and it's delicious.  I've made it 3 times or so, including a dinner for Liz and the boys and one for Michelle's family (so I'm sure they can vouch).  The second is a sweet potato soup I've made 3 times as well, including while Liz and the boys were here.  Today, I started making it and Jaime was interested in the process and got to help with stirring, dumping, etc.  Near the end she saw me taste it and wanted a taste. So, I gave her a taste and then she wanted taste, after taste, after taste...you get the picture.  To be honest though, she didn't like it so much that she would sit in her highchair and put her bib on to get a bowl of it.  I made it ahead of time and will reheat for dinner.  The comments on the website say it's better after it sits for awhile.  I love these two, so enjoy!

Buttermilk Cornbread

• 1/2 cup butter, melted
• 2/3 cup white sugar
• 2 eggs
• 1 cup buttermilk [I make this ahead of time with vinegar and milk]
• 1/2 tsp baking soda
• 1 cup cornmeal
• 1 cup flour
• 1/2 tsp salt

Stir together butter and sugar. Add eggs and beat until well blended.  Combine buttermilk with baking soda and stir into mixture.  Stir in cornmeal, flour, and salt until well blended.  Pour batter into greased 8 inch square pan. Bake for 30-40min at 375 degrees until toothpick comes out clean.  [This also makes 12 cornmeal muffins.  If you do muffins, cook for much less time, about 20 minutes.]

Creamy Sweet Potato Soup

• 2 TB olive oil
• 1 1/2 lbs peeled raw sweet potatoes, cut into 1 inch chunks
• 1 large onion, cut into large dice
• 1 TB butter
• 1 pinch sugar
• 3 large garlic cloves, thickly sliced
• 1 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/8 tsp cayenne pepper
• 3 cups chicken broth
• 1 1/2 cups half-and-half [I used milk, but Jaime even liked it without]
• salt and pepper, to taste
• garnish: chopped honey-roasted peanuts

Heat oil over medium-high heat in medium soup pot.  Add sweet potatoes and onion and saute 7-8 minutes until golden brown.  Reduce heat to low and add butter, sugar and garlic.  Cook about 10 minutes until vegetables are a rich spotty caramel color.  Add ginger, nutmeg and cayenne and saute 1 minute until fragrant.  Add broth, bring to a simmer over med-high heat.  Reduce heat to low and simmer partially covered until sweet potatoes are tender, about 10 minutes.  Blend mixture in blender or food processor until smooth, venting appropriately for steam release.  Return to pot and add half-and-half or milk until desired consistency.  Taste and add salt and pepper if needed.  Heat through and ladle into bowls.  Enjoy!