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Sweet Potato Buttermilk Cornbread Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
Servings
$ /Serving

Sweet Potato Buttermilk Cornbread Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
Servings
$ /Serving

Ingredients

  • 1/4 cup sugar
  • 1/4 cup butter
  • 1 cup all purpose flour
  • 1 cup cornmeal
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 egg
  • 1 cup buttermilk
  • 1 1/2 cup peeled and grated sweet potatoes

Preparation

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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Preparation

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.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product