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  • 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



Step 1

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

Serves 10 to 12.

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