Sweet Potato Cornbread With Orange Butter

• 1 cup unbleached all-purpose flour
• 12 cup fine-grind cornmeal (yellow or white, preferably stone-ground)
• 1 teaspoon baking powder
• 12 teaspoon baking soda
• 12 teaspoon salt
• 18 teaspoon ground allspice
• 18 teaspoon ground mace
• 2 large eggs
• 1 cup pureed baked sweet potato
• 14 cup corn oil
• 3 tablespoons pure maple syrup
• 12 cup buttermilk
• 12 cup unsalted butter, at room temperature
• 1 large orange, zest of, grated

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

flour, cornmeal, baking powder, baking soda, salt, ground allspice, ground mace, eggs, corn oil, maple syrup, buttermilk, unsalted butter, orange

Taken from www.food.com/recipe/sweet-potato-cornbread-with-orange-butter-334120 (may not work)