Sweet Potato Buttermilk Cornbread

Sweet Potato Buttermilk Cornbread

1 cup all-purpose Flour
1 cup cornmeal
1/4 cup sugar
3 tsp. baking powder
1 tsp. salt
1/4 cup butter
1 egg
1 cup buttermilk
1 1/2 cups peeled and grated sweet potatoes

Preheat oven to 425 degrees F. 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 sweet potato mixture into flour mixture, stirring just until blended. Pour batter into greased 9x9x2-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.

Nutritional Information Per serving:

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

Courtesy of North Carolina SweetPotato Commission

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