🫙 From the Spice Rack
sweet potato cornbread
Sweet Potato Cornbread Source: Bon Appétit - November 1998 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-pu...
maineasy
Ingredients8 items
Ingredients
- 11/4 pounds red-skinned sweet potatoes (yams)
- 4large eggs
- 11/2 cups buttermilk
- 21/3 cups yellow cornmeal
- 1cupall-purpose flour
- 1/2cupgranulated sugar
- 1tablespoonbaking powder
- 11/2 teaspoons salt
Directions
- 1
Sweet Potato Cornbread Source: Bon Appétit - November 1998 1 1/4 pounds red-skinned sweet potatoes (yams) 4 large eggs 1 1/2 cups buttermilk
- 2
Butter 9-inch square baking pan
- 3
Pierce sweet potatoes in several places
- 4
Microwave on HIGH until tender, turning once, about 12 minutes
- 5
Cut open and cool
- 6
Mash enough potatoes to yield 1 cup packed (reserve remaining potatoes for another use)
- 7
Place 1 cup mashed potatoes in large bowl
- 8
Whisk in eggs and buttermilk