Sweet Potato Cornbread
sweet potato cornbread
Ingredients
- 2-3 medium sweet potatoes peeled and cut into chunks
- 3/4 cup of yellow cornmeal
- 3 tablespoon of flour
- 1 tablespoon of baking powder
- 3/4 teaspoon of salt
- 3/4 teaspoon of baking soda
- 1/4 teaspoon of ground allspice
- A pinch of black pepper
- 1 lightly beaten egg
- 3/4 cup of buttermilk
- 3 tablespoons of unsalted butter
Instructions
- 1
Boil or steam sweet potatoes until tender, about 15 or 20 minutes. Drain thoroughly; press through sieve into a medium bowl. Set aside to cool slightly.
- 2
Heat oven to 375 degrees. Sift together the cornmeal, flour, baking powder, salt, baking soda and allspice into a small bowl. Stir in the pepper.
- 3
Add egg and buttermilk to the sweet potato puree and mix until blended.
- 4
Heat butter in a 9-inch square baking pan in the oven until sizzling but not brown, about 2 minutes. Pour excess butter into the sweet potato mixture, leaving a generous coating in the pan.
- 5
Quickly add the dry ingredients to the sweet potato mixture and stir just until blended.
- 6
Pour batter into the baking pan.
- 7
Bake until lightly golden and the bread has shrunk from the sides of the pan, about 25-35 minutes.
- 8
Serve hot.
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