SWEET POTATO CORN BREAD

SWEET POTATO CORN BREAD
SWEET POTATO CORN BREAD

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/4

    pounds red-skinned sweet potatoes (yams)

  • 4

    large eggs

  • 1 1/2

    cups buttermilk

  • 2 1/3

    cups yellow cornmeal

  • 1

    cup all purpose flour

  • 1/2

    cup sugar

  • 1

    tablespoon baking powder

  • 1 1/2

    teaspoons salt

  • 1/2

    teaspoon baking soda

  • 1/4

    teaspoon ground ginger

  • 1/2

    cup (1 stick) chilled unsalted butter, cut into 1/2-inch

  • pieces

Directions

Sweet potatoes add color and moistness. The corn bread is also good on its own. This recipe originally accompanied Sweet Potato Corn Bread Stuffing with Greens and Bacon. Preheat oven to 375°F. Butter 9 x 9 x 2-inch baking pan. Pierce sweet potatoes in several places. Microwave on high until tender, turning once, about 12 minutes. Cut open and cool. Mash enough potatoes to yield 1 cup packed (reserve remaining potatoes for another use). Place 1 cup mashed potatoes in large bowl. Whisk in eggs and buttermilk. Blend cornmeal and next 6 ingredients in processor. Add butter and blend until mixture resembles coarse meal. Add to egg mixture. Stir just until blended. Transfer to prepared pan. Bake corn bread until deep golden on top and tester inserted into center comes out clean, about 45 minutes. Cool in pan on rack. (Can be made ahead. Cover and let stand at room temperature up to 2 days or freeze up to 2 weeks. Thaw at room temperature.) Serves 10 to 12.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: