Sweet Potato Buttermilk CornBread
Makes 12 Servings
1 cup all-purpose flour
1 cup cornmeal
¼ cup sugar
3 tsp baking powder
1 tsp salt
¼ cup butter
1 egg
1 cup buttermilk
1 ½ cups peeled and grated sweet potatoes
Preheat oven to 425 degrees F.
In a 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 9 x 9 x 2-inch square backing dish. Bake 20 minutes or until centre springs back when lightly pressed with fingertip. Cool in pan on wire rack. Cut into squares.
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