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Sweet Potato Buttermilk Cornbread recipe

A moist and delicious, golden buttermilkcornbread made with sweet potatoes.

Recipe: Sweet Potato ButtermilkCornbread

1 cup all-purpose flour1 cup cornmeal1/4 cup granulated sugar3 teaspoons baking powder1 teaspoon salt1/4 cup butter1 large egg1 cup buttermilk1 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 iscrumbly.
  • 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-inchsquare baking dish.
  • Bake 20 minutes or until center springsback when lightly pressed with fingertip. Cool in pan on wirerack. Cut into squares.

    Makes 12 servings.

    Calories 162, protein 4 g, carbohydrate26 g, fat 5 g, cholesterol 29 mg, sodium 336 mg, Vitamin A 3,559IU, fiber 2g.

    Recipe courtesy of North Carolina SweetpotatoCommission.

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