Recipes By Jocelyn Delk Adams
3 recipes found
Sweet Potato Cornbread
Old-school Southern cornbread is good anytime and anywhere, but make it a bit more surprising with sweet potato. This cornbread is seasoned with caramelized sweet potatoes and warm spices, then smeared with a delicious sweet potato-brown sugar butter that’s reminiscent of classic sweet potato pie. To save time and energy, a can of sweet potato stands in for fresh ones that require roasting. When jazzed up by caramelizing in a skillet, its flavor instantly changes from back-up dancer to star.
Mango Lime Loaf Cake
Mango and lime are a delightful yet underrated duo that shine in this easy tropical loaf cake. And the best part is you don’t need a mixer for the batter. If you can whisk, you can make this. When it comes to baking, loaf cakes are where it’s at: You simply combine the ingredients in one bowl, pour the batter into the pan, slide it into the oven, set the timer and go about your day. The key is to not overmix the batter, which would result in a super dense loaf. Mixing gently yields a tender, moist cake with zesty citrus and surprising bites of mango throughout. It’s a lovely simple treat with wonderful payoffs.
Island Vibes Zucchini Bread
This zucchini loaf is the ultimate summertime remix of a classic favorite. Zucchini bread is a welcome standby treat and jazzing it up with fresh charred pineapple and coconut really elevates its flavor. The key to perfecting this recipe lies in removing as much moisture as possible from the zucchini so the bread does not end up compact, weighed down by the vegetable’s water. Light and fluffy is the goal and using a towel to squeeze out excess liquid works wonders. Also, charring the pineapple in your kitchen removes its excess juice and gives it a smoky essence without having to light the grill. If you already have your grill going, you can cook the pineapple on it for even deeper charred notes.