Sweet Potato Buttermilk Cornbread

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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 tried this recipe just this past weekend and it was a hit with the family. It was very easy and extremely delicious. The only thing I did differently was bake it at 350 for about 40mins, but only because I had something else going in the oven.

By Cocobean on April 23, 2013

This was easy, delicious, moist - PERFECT! I used 1 c wheat flour in place of the white flour and I grated the sweet potato raw. It was WONDERFUL in every way.

By Anonymous on March 06, 2013

Know one has addressed the sweet potato issue. Do you cook it prior to grating it?

By kwgarden on November 26, 2012

for those that are diabetic, some breakdown on carbs and sugar would be very helpful on the recipes. thank you

By karen on September 30, 2012

I noticed it said grated sweet potatoe do you boil first or do you grate it raw? will you taste the pulp sweet potatoes? The picture shown is a pretty texture of the bread however I want to bake this receipe for my job but you know it must be right when you share with Co-worker.Lol please share the taste of this bread. Thanks!

By Francine Tinch on December 13, 2011

Horrible. Called for 20 min cooking time, baked for 40+ minutes (in intervals) and it ended up dried up and unappetizing on outside and batter-raw on inside. Total failure. Would never attempt again. Oven consistently reliable and ingredients fresh.

By Anonymous on December 11, 2011

This recipe looks great. I have a question about the cornmeal though. My family is from the south and while living there I did'nt have trouble finding good cornmeal. This is the problem I am having here. The brands that I have tried just don't pass the test. Could you please tell me what is the best cornmeal to use, the actual brand name please. Dureene Moore

By Dureene Moore on November 14, 2011

This recipe was easy to make as the recipe indicates. Both my husband and I liked the cornbread but we could not taste any sweet potato.

By Dina on October 31, 2011

This is the recipe you're looking for: http://www.pauladeen.com/recipes/recipe_view/moist_and_easy_cornbread

By Jonathan Able on March 24, 2011

WGUKE WE ARE SURE THIS CORBREAD IS DELICIOUS, TODAY 2/26 ON YOUR SHOW, PAULA'S SON HAD ANOTHER CORNBREAD RECEIPE WHICH WE WOULD LIKE TO TRY. IS THIS ONE PRINTED TO USE? THANKS.

By Anonymous on February 26, 2011

hey your cool

By beyoncd on February 07, 2011

I'm interested in making this recipe. Wondering about the sweet potatoes, recipe calls for grated potatoes, what will be the texture of the potatoes, do they cook with a soft consistence?and you won't know they are in there or do they have to be cooked first? Receipe sounds delish.

By Alice on February 07, 2011

This is one recipe I will have to try, im tired of crumbly corn bread

By Polly on January 25, 2011

This is absolutely my favorite cornbread recipe! delicious & so easy to make!

By Tonya on January 17, 2011

Super moist and easy! My family loved this!

By amandajoyner on November 01, 2010

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

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