A moist and delicious, golden buttermilk cornbread made with sweet potatoes.

Sweet Potato Buttermilk Cornbread

1 cup all-purpose flour

1 cup cornmeal

1/4 cup granulated sugar

3 teaspoons baking powder

1 teaspoon salt

1/4 cup butter

1 large egg

1 cup buttermilk

1 1/2 cups peeled and grated sweet potatoes

1. Preheat oven to 425°F (220°C).
2. In large bowl, combine flour, cornmeal, sugar, baking powder and salt. Cut in butter until mixture is crumbly.
3. In a small bowl, beat egg until frothy. Stir in buttermilk and sweet potato.
4. Pour SweetPotato mixture into flour mixture, stirring just until blended.
5. Pour batter into greased 9 x 9 x 2-inch square baking dish.
6. Bake 20 minutes or until center springs back when lightly pressed with fingertip. Cool in pan on wire rack. Cut into squares.

Makes 12 servings.

Calories 162, protein 4 g, carbohydrate 26 g, fat 5 g, cholesterol 29 mg, sodium 336 mg, Vitamin A 3,559 IU, fiber 2g.

Recipe courtesy of North Carolina Sweetpotato Commission.