Serving Up Sunshine – Sweet Potato Cornbread
If you know anything about Southerners you know we’re serious about our cornbread. Every family has its own special way of making it – thin and crispy, light and fluffy, white cornmeal, yellow cornmeal, sweet milk, buttermilk, real butter, shortening, a spoon of mayo, a sprinkle of sugar…The variations are endless. And it is something akin to a sin if you cook it in anything except an iron skillet. One that has a few years of “seasoning” is best. The skillet should be black. (Ask your Mamas and your Grannies, they’ll tell you all about it.)
While I do have my own tried and true favorite recipe, I have been known to experiment with cornbread from time to time. Broccoli Cheese Cornbread and Mexican Style Cornbread are a few of the better ones I have tried. Of course, I have another variation and you may have guessed what it is – Sweet Potato Cornbread! The beautiful orange flecks against the golden cornmeal makes every bite like a mouth full of sunshine. The texture is moist and inviting, and the the aroma is oh so sweet. Anyway you slice it, this cornbread makes for a happy meal. Serve with Stew, Soups, Dried Beans, and it’s even good with spaghetti! For dessert, there is nothing better that golden hot cornbread dotted with butter and drizzled with honey and molasses. Oh My!
P.S. If you are feeling adventurous, You might also like this spicier version with lemon zest, cayenne pepper, and ginger.
Sweet Potato Buttermilk Cornbread
Ingredients:
- 1 cup all-purpose Flour
- 1 cup cornmeal
- 1/4 cup sugar
- 3 tsp. baking powder
- 1 tsp. salt
- 1/4 cup butter
- 1 egg
- 1 cup buttermilk
- 1 1/2 cups peeled and grated Sweet Potatoes
Directions:
Preheat oven to 425 degrees F. In large bowl, combine flour, cornmeal, sugar, baking powder and salt. Cut in butter until mixture is crumbly. In a small bowl, beat egg until frothy. Stir in buttermilk and Sweet Potato. Pour Sweet Potato mixture into flour mixture, stirring just until blended. Pour batter into greased iron skillet (you can use a 9×9 inch baking dish if that’s all you have). Bake 20 minutes or until center springs back when lightly pressed with fingertip. Cool in pan on wire rack. Slice and serve with butter.
Sweet Bytes Tip
These recipes are a great way to use those leftover or frozen sweet potatoes (see last post). Another good way to use leftover sweet potatoes is Twice Baked Sweet Potatoes.