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.
doris in The Secret Garden on May 19, 2013 at 3:11 pm
I love reading about your family and seeing your pictures. I respect the fact that you are teaching your son's family values because so much of that seems to be going by the wayside anymore..maybe someday we will meet and by that time your son's may even have their own cooking show.lol..wishing you lots and lots of love from this country girl's kitchen to Brooke Deen's kitchen of love.
Linda Miller in The Makings for a Perfect Father’s Day on May 19, 2013 at 11:44 am
Love this idea. I want to do this for my sister n law for the new addition of the family. What a wonderful way to celebrate a new baby in the family.
Kimberly McKinney in How to Host a Sip and See on May 19, 2013 at 10:54 am
I love Orchids but fine it hard to kept alive for very long. I love the way you display
Syndie Reynolds in Paula’s Love of Orchids on May 13, 2013 at 10:59 pm