Sweet Potato Buttermilk Cornbread

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Sweet Potato Buttermilk Cornbread

By Lucille Monita Dennison

Ingredients:

1 cup all purpose flour
1 cup cornmeal
¼ cup sugar
3 teaspoons baking powder
1 teaspoon salt
¼ cup butter
1 egg
1 cup buttermilk
1 ½ cup peeled and grated sweet potato

Directions:

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.

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.

Reader Comments:

I am 74 years old, and do all the cooking since my wife has been so ill. We both love our southern (cooking and all). However when my mother passed away her receipts went with her. Your recipes I have found are so much like my Mother's. She was reared in Panama City and Appalachicola. Do you have a recipt for "corn-dodgers" and one for buttermilk/cream bisquits? Thank you for keeping our Southern way of life alive for the 35% of we Floridians who are Southern born. Bill Lee

By William Lee on March 26, 2011

What kind of cornmeal do you use for the sweet potatoe cornmeal recipe?

Is it stone ground or self rising?
Is it white or yellow cornmeal?

By Frab on October 17, 2010

This is a delicious recipe. Definitely worth grating the sweet potato.

By bulldog1959 on February 22, 2010

Ellen, here in Germany they sell buttermilch at Aldis and other stores. Also, you could substitute quark for the buttermilk. The quark (germany’s version of sour cream) will have the tang you need from the buttermilch and the fat you need as well.

By Beverly on February 21, 2010

You can make buttermilk by putting a tablespoon of lemon juice in 1 cup of milk. Let it sit for a while, and it thickens up a tad. Hope this helps.

By Carol Perez on January 19, 2010

Hey Ellen! This recipe is fabulous, so please try it. Buttermilk was originally, buttermilk was the liquid left behind after churning butter out of cream. Now, we can purchase cultured buttermilk in our stores which is just cow’s milk with an acid added to give a sour flavor. It’s easy to make your own by adding 1 cup milk to 1 Tablespoon lemon juice or Vinegar. You can watch Paula’s son Jamie make it here:
http://www.pauladeen.com/index.php/food_section_articles/view3/making_buttermilk/

By Libbie Summers, Paula Deen Online Food Editor on January 19, 2010

Goodevening
My husband was working for 3 years in Amerika and gave me 1 of your cooking-books for Christmas…because I asked him, ha, ha…so once and a while I will make something what’s in the book and once in a while I will take a recipe from the Homepage. But I don’ t know what I have to use for “buttermilk’? Is that how we call the complete-milk…with all the fat still in it..? Because the sweet potato buttermilk cornbread will taste great I think….
Thank you for your attention and sweet greatings from Holland
Ellen Broxterman

By Ellen Broxterman on January 19, 2010

Pauladeen.com

Sweet Potato Buttermilk Cornbread