| Rum Potato Pone Bread 1 airplane or liquor store mini bottle of dark rum
2 cups of cooked, mashed sweet potatoes
3/4 stick of butter, melted
1/2 cup of dark brown sugar
1/4 cup of molasses
1 cup of buttermilk
2 eggs, beaten
1 cup of self rising cornmeal
1 cup of self rising flour
1 teaspoon of allspice
1 teaspoon of vanilla
1/2 cup of raisins |
Instructions: Preheat your oven to 325ºF. In a bowl, mix the potatoes, butter and brown sugar. Add the molasses, buttermilk and eggs, mix well. Mix the cornmeal, flour, and allspice and combine with the potato mixture. Add the vanilla, raisins and rum, mixing well. Pour the batter into a 9 x9 inch baking pan. Bake for 1 hour or until golden brown. Makes 12 servings |
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