Sweet Potato Cornbread

Sweet potatoes makes this cornbread very moist

Ingredients

  • 3/4 pound Cooked Sweet Potato
  • 2 Eggs
  • 3/4 cup Buttermilk
  • 1 cup + 2-1/2 Tablespoons yellow cornmeal
  • 1/2 cup All purpose flour
  • 1/4 cup Sugar
  • 1/2 teaspoon Ground Ginger
  • 1/4 teaspoon Baking soda
  • 3/4 teaspoon Salt
  • 1/2 teaspoon Baking powder
  • 1/4 cup Butter, chilled and cut into 1/2 in pieces

Instructions

  1. Preheat oven to 425F
  2. Whisk eggs and buttermilk together Then whisk in cooked sweet potatoes
  3. In food processor blend together the cornmeal, flour, sugar, salt, baking powder, baking soda and ginger
  4. Add butter and pulse until the mixture resembles a course meal
  5. Add sweet potato mixture to food processor and process until combined
  6. Put 1 tablespoon butter into 10 inch skillet and melt in oven. Remove skillet from oven and swirl butter to coat pan.
  7. Pour cornbread batter into prepared pan and bake for 30 - 40 minutes until golden brown on top
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1 Comment

  • Reply Melissa December 13, 2016 at 4:37 pm

    You cou’dnlt pay me to ignore these posts!

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