Sweet Potato Cornbread
Sweet Potato Cornbread might be just the Southern recipe you are searching for. This recipe serves 10. This side dish has 361 calories, 8g of protein, and 14g of fat per serving. For 66 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. A mixture of sweet potato, baking soda, buttermilk, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 1052 people were impressed by this recipe. It is brought to you by Simply Scratch. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 50%. This score is solid. If you like this recipe, you might also like recipes such as Sweet Potato Cornbread, Sweet Potato Cornbread, and Sweet Potato Cornbread.
Servings: 10
Ingredients:
1 tablespoon Baking Powder
1/2 teaspoon Baking Soda
1 1/2 cup Buttermilk, shaken
1/2 cup Honey
1 1/2 teaspoon Kosher Salt
1 cup Sweet Potato Mash
1 cup Unbleached All Purpose Flour
1/2 cup Chilled Unsalted Butter, plus more for skillet
4 whole Eggs
2 cups Yellow Cornmeal
Equipment:
food processor
frying pan
whisk
bowl
oven
Cooking instruction summary:
Preheat oven to 375 degrees and butter a 10 inch cast iron skillet. In a large bowl; whisk together the sweet potato, eggs, buttermilk and honey {set aside}. In a food processor; add the cornmeal, flour, salt, baking soda and baking powder, pulse until combined. Next add the chilled butter to the cornmeal and pulse until coarse and crumbled. Add the cornmeal mixture to the sweet potato mixture and stir. Pour into prepare skillet and bake for 40-45 minutes. Let cool, slice and serve with lots of salted butter! YUM!
Step by step:
1. Preheat oven to 375 degrees and butter a 10 inch cast iron skillet. In a large bowl; whisk together the sweet potato, eggs, buttermilk and honey {set aside}. In a food processor; add the cornmeal, flour, salt, baking soda and baking powder, pulse until combined. Next add the chilled butter to the cornmeal and pulse until coarse and crumbled.
2. Add the cornmeal mixture to the sweet potato mixture and stir.
3. Pour into prepare skillet and bake for 40-45 minutes.
4. Let cool, slice and serve with lots of salted butter! YUM!
Nutrition Information:
covered percent of daily need
