1 cup all purpose flour
1 cup cornmeal
¼ cup sugar
3 teaspoons baking powder
1 teaspoon salt
¼ cup butter
1 cup buttermilk
1 ½ cup peeled and grated sweet potato
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.
LOVE YOU GALD YOU'RE BACK
in Behind the Scenes with Paula: The Making of “Paula Deen’s Easy Southern Favorites” on February 27, 2014 at 6:31 am
Hi Mrs.Deen my name is Crawford Moore a person who has been trough a lot in life. No one wants to give me a chance to show my greatness. Because I am a felon. I was raised in a life of crime and has since changed. I am afraid because I can not get a job due to my past. I have five wonderful kids that I can't support due to this. And I have no other choice but to live wrong because no one wants to help for my changes. I have gotten myself an education and all. Need help... Sincerely Crawford Moore 224 321 7466
Crawford Moore in Guests Spots and Green Rooms on February 26, 2014 at 8:41 pm
YEA! I am so pleased that you are not letting the world chose your path. Southern women to southern women, were too strong for that. See ya and many prayers, Cynthia Scoggins
Cynthia Scoggins in My Little Miracles on February 26, 2014 at 5:08 pm