SWEET POTATO BUTTERMILK CORNBREAD
Classic cornbread gets a slightly sweet twist with sweet potatoes in the mix. This sweet potato cornbread recipe also calls for all-purpose flour, cornmeal, sugar, baking powder, butter and buttermilk. Delicious served a drizzle of honey.
Provided by Paula Deen
Time 10m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 425º.
- In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. Cut in butter with two forks, a pastry cutter or your fingers until mixture is crumbly.
- In a medium mixing bowl beat egg until frothy. Stir in buttermilk and sweet potatoes. Pour mixture into flour mixture stirring just until blended. Pour batter into greased 9x9x2 inch baking dish.
- Bake 20 minutes or until center springs back when pressed. Cool in pan on wire rack. Cut into squares and serve.
- Notes from the Paula Deen Test Kitchen: A moist cornbread with a lovely flavor. Great to serve as a side to your slow cooker recipes. Flavor profiles worked best with pork and beef dishes.
SWEET POTATO CORN BREAD
This corn bread bakes to a deep golden color with flecks of sweet potato visible. It looks a s good as it tastes.
Provided by Taste of Home
Time 45m
Yield 12-16 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first five ingredients. In a small bowl, combine the eggs, milk, oil and sweet potatoes. Stir into dry ingredients just until moistened. Pour into a greased 13x9-in. baking pan. , Bake at 425° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cut into squares. Serve warm.
Nutrition Facts : Calories 267 calories, Fat 7g fat (1g saturated fat), Cholesterol 55mg cholesterol, Sodium 499mg sodium, Carbohydrate 46g carbohydrate (13g sugars, Fiber 3g fiber), Protein 6g protein.
SWEET POTATO BUTTERMILK CORNBREAD
Make and share this Sweet Potato Buttermilk Cornbread recipe from Food.com.
Provided by scarley
Categories Breads
Time 30m
Yield 1 pan
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. Cut in butter with two forks, a pastry cutter or your fingers until mixture is crumbly.
- In a medium mixing bowl beat egg until frothy. Stir in buttermilk and sweet potatoes. Pour mixture into flour mixture stirring just until blended. Pour batter into greased 9x9x2 inch baking dish.
- Bake 20 minutes or until center springs back when pressed. Cool in pan on wire rack. Cut into squares and serve.
SWEET POTATO PIE-STUFFED CORNBREAD
Once when I had leftover sweet potato pie filling, I wondered what I could do with it. Y'all know I don't like to waste food! So, I thought it would be fun to combine two of my favorite things: cornbread and sweet potato pie. The filling gets swirled into the cornbread batter for a sweet and savory mashup that everyone is sure to love.
Provided by Kardea Brown
Categories side-dish
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- For the sweet potato pie filling: Boil the sweet potato whole in a saucepan in enough water to cover until tender when pierced, 20 to 25 minutes. Peel and slice.
- Preheat the oven to 400 degrees F. Grease a 12-inch cast-iron skillet with cooking spray.
- Combine the sweet potato, sugar, butter, cream, orange juice, cinnamon, nutmeg, vanilla and egg in a food processor. Pulse until the mixture is smooth and no lumps remain. Set aside.
- Make the cornbread: Combine the cornmeal, flour, sugar, baking powder and salt in a medium bowl. Whisk together the buttermilk, egg, butter and oil in a separate bowl. Add the buttermilk mixture to the flour mixture, stirring just until the dry ingredients are moistened. (The batter will be lumpy and thick.)
- Pour the cornbread batter into the greased skillet. Spoon the sweet potato pie filling over the top in dollops. Use a wooden or metal skewer to create a marbling effect. (But do not mix in the sweet potato filling too much.)
- Bake the cornbread until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool on a wire rack for 7 minutes before serving.
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