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.
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Join Paula at DuBois Furniture in Waco, TX for a book signing and meet and greet from 10:30 am to 1:30 pm.
Come see Paula’s live show at the Blumenthal Performing Arts Center in Charlotte, NC and get a heaping helping of Paula’s recipes, and some good old-fashioned fun and laughter!
Tickets available from Blumenthal Performing Arts Center here!
VIP MEET AND GREET
Starts at 5:30 PM. Light hors d’oeuvres and beer & wine will be served, including a meet and greet with Paula Deen!
Sponsored by Springer Mountain Farms.
Join the Deen Family for a Book Signing at The Lady & Sons from 10 am to 12 pm.
The event is free; 350 wristbands to be distributed starting at 9 am.