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
- Preheat oven to 425°F (220°C).
- In large bowl, combine flour, cornmeal,
sugar, baking powder and salt. Cut in butter until mixture is
crumbly.
- In a small bowl, beat egg until frothy.
Stir in buttermilk and sweet potato.
- Pour SweetPotato mixture into flour mixture,
stirring just until blended.
- Pour batter into greased 9 x 9 x 2-inch
square baking dish.
- 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.
