Sweet Potato Buttermilk Cornbread - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
A lightly sweet buttermilk cornbread with yummy sweet potato.
Ingredients
- 1 cup all purpose flour
- 1 cup cornmeal
- 1/4 cup sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/4 cup butter
- 1 egg
- 1 cup buttermilk
- 1 1/2 cup sweet potatoes, peeled and grated
Instructions
- Preheat oven to 425 º.
- In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. Cut in butter with two forks, a pastry cutter or your fingers until mixture is crumbly.
- In a medium mixing bowl beat egg until frothy. Stir in buttermilk and sweet potatoes. Pour mixture into flour mixture stirring just until blended. Pour batter into greased 9x9x2 inch baking dish.
- Bake 20 minutes or until center springs back when pressed. Cool in pan on wire rack. Cut into squares and serve.
- Notes from the Paula Deen Test Kitchen: A moist cornbread with a lovely flavor. Great to serve as a side to your slow cooker recipes. Flavor profiles worked best with pork and beef dishes.
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