RECIPE: REC: Sally Lunn for Steve

RECIPE:
R

richard-in-cincy

Well-known member
1 cup flour

1 T. sugar

1 tsp. salt

3 cups cornmeal

1/4 cup bacon drippings

3 eggs

3 cups buttermilk

1 yeast cake

Heat a cup of the buttermilk to lukewarm, dissolve the cake of yeast in the milk, and stir until dissolved. Add everything to a mixing bowl and beat to a batter. Pour into well greased 8' square cake pan. Let sit in warm place until the batter has risen. Bake at 375F for 30-40 minutes.

 
This was a surprise hit at our Thanksgivukkah table. REC: Sweet Potato Cornbread.

Sweet Potato Cornbread
The potatoes add a touch of sweetness and a lush texture to this beloved Southern bread. Use it as the base for a barbecue sandwich, or serve it in place of regular cornbread alongside your favorite meal. Despite generous amounts of butter, sour cream and eggs, this recipe from Leite's Culinaria,was remarkably light and flavorful. Excellent toasted as well. Serves 8 to 12

1 ½ cups + 6 Tbsp WHITE CORNMEAL
2 Tbsp BAKING POWDER
1 tsp SALT
3 Tbsp GRANULATED SUGAR
¼ tsp PUMPKIN PIE SPICE (optional)
5 LARGE EGGS
2 cups (about 1 ½ lbs) mashed, cooked SWEET POTATOES
8 oz SOUR CREAM
1 stick (4 oz) UNSALTED BUTTER, melted + more for skillet

Preheat the oven to 425°F. Heat a 10” cast-iron skillet in the oven for 5 minutes.

Meanwhile, stir together the cornmeal mix, sugar, and pumpkin pie spice, if using, in a large bowl. Make a well in the center of the mixture. In a separate bowl, whisk together the eggs, mashed sweet potatoes, sour cream, and butter. Add the sweet potato mixture to the cornmeal mixture, stirring just until moistened. Carefully butter the hot skillet and spoon the batter into it.

Bake for 20 to 35 minutes, or until golden brown and a toothpick or wooden tester inserted in the center comes out clean or almost clean. Slice the sweet potato cornbread into wedges or squares and serve warm or at room temperature.

 
This looks really good, was just looking at this yeast version from Marion Cunningham

(I finally broke down and got her Breakfast and Lost Recipes books.) However I love anything cornbread!

Sally Lunn
Ever so simple, and faintly sweet with a tender crumb, Sally Lunn breads will round out any breakfast menu. The ease with which you can make these light, yellow breads makes them a fine breakfast basic. And they are versatile—they can be served with sweetened whipped cream and sliced berries or fruit. Sally Lunn toast is also very good. - Marion Cunningham

Yield : One medium loaf, or ten buns, or one 10-inch tube loaf
Ingredients

½ cup warm water
2 packages dry yeast
1 teaspoon plus ¼ cup sugar
½ cup heavy cream, warmed
½ cup (1 stick) butter, melted
4 eggs, room temperature
1 teaspoon salt
3¾ cups all purpose flour

Directions

Put the warm water in a large mixing bowl. Sprinkle the yeast and 1 teaspoon of sugar over, stir, and let stand to dissolve for 5 minutes.

Add the cream, butter, and eggs. Beat briskly until the mixture is well blended. Add the salt, remaining ¼ cup sugar, and 2 cups flour. Beat vigorously until the batterlike dough is smooth. Add the remaining flour and beat again until smooth. You can easily do this by hand, or with an electric mixer. Leave the dough in the mixing bowl but gather it into a ball off the sides of the bowl, cover the bowl with plastic wrap, and let the dough double in bulk. This will take about 2 hours.

Generously butter the pan or pans (I often make small buns, using muffin tins). Lightly flour your hands (the dough is a little sticky and “stretchy”). Then for buns, tear off pieces and fill the tins about two-thirds full; or place the dough in a loaf or tube pan. Cover and again let double in bulk: the dough should rise to the top of the tins or pans.

Preheat the oven to 350°F. Bake the buns for about 25 minutes. A loaf will take about 40 minutes, and a large tube bread about 50 minutes. Let cool 5 minutes in the pan, then turn out onto a rack to cool.

 
Huh. I had a Sally Lunn roll at the original Sally Lunn shop in Bath and I

wouldn't have said there was any corn meal in it. Is this a distant cousin?

 
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