Sweet Potato Cornbread

Sweet Potato Cornbread might be just the Southern recipe you are searching for. This recipe serves 10. This side dish has 361 calories, 8g of protein, and 14g of fat per serving. For 66 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. A mixture of sweet potato, baking soda, buttermilk, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 1052 people were impressed by this recipe. It is brought to you by Simply Scratch. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 50%. This score is solid. If you like this recipe, you might also like recipes such as Sweet Potato Cornbread, Sweet Potato Cornbread, and Sweet Potato Cornbread.

Servings: 10

 

Ingredients:

1 tablespoon Baking Powder

1/2 teaspoon Baking Soda

1 1/2 cup Buttermilk, shaken

1/2 cup Honey

1 1/2 teaspoon Kosher Salt

1 cup Sweet Potato Mash

1 cup Unbleached All Purpose Flour

1/2 cup Chilled Unsalted Butter, plus more for skillet

4 whole Eggs

2 cups Yellow Cornmeal

Equipment:

food processor

frying pan

whisk

bowl

oven

Cooking instruction summary:

Preheat oven to 375 degrees and butter a 10 inch cast iron skillet. In a large bowl; whisk together the sweet potato, eggs, buttermilk and honey {set aside}. In a food processor; add the cornmeal, flour, salt, baking soda and baking powder, pulse until combined. Next add the chilled butter to the cornmeal and pulse until coarse and crumbled. Add the cornmeal mixture to the sweet potato mixture and stir. Pour into prepare skillet and bake for 40-45 minutes. Let cool, slice and serve with lots of salted butter! YUM!

 

Step by step:


1. Preheat oven to 375 degrees and butter a 10 inch cast iron skillet. In a large bowl; whisk together the sweet potato, eggs, buttermilk and honey {set aside}. In a food processor; add the cornmeal, flour, salt, baking soda and baking powder, pulse until combined. Next add the chilled butter to the cornmeal and pulse until coarse and crumbled.

2. Add the cornmeal mixture to the sweet potato mixture and stir.

3. Pour into prepare skillet and bake for 40-45 minutes.

4. Let cool, slice and serve with lots of salted butter! YUM!


Nutrition Information:

Quickview
360k Calories
8g Protein
14g Total Fat
51g Carbs
5% Health Score
Limit These
Calories
360k
18%

Fat
14g
22%

  Saturated Fat
7g
46%

Carbohydrates
51g
17%

  Sugar
16g
19%

Cholesterol
93mg
31%

Sodium
478mg
21%

Get Enough Of These
Protein
8g
16%

Vitamin A
2325IU
47%

Phosphorus
242mg
24%

Selenium
13µg
19%

Manganese
0.35mg
17%

Vitamin B1
0.23mg
15%

Fiber
3g
15%

Vitamin B2
0.25mg
15%

Vitamin B6
0.27mg
13%

Iron
2mg
12%

Magnesium
46mg
12%

Calcium
114mg
12%

Folate
45µg
11%

Potassium
366mg
10%

Zinc
1mg
10%

Vitamin B3
1mg
8%

Vitamin B5
0.78mg
8%

Copper
0.15mg
7%

Vitamin D
0.99µg
7%

Vitamin B12
0.34µg
6%

Vitamin E
0.65mg
4%

Vitamin K
1µg
1%

covered percent of daily need
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Food Trivia

Almonds are a member of the peach family.

Food Joke

While working for an organization that delivers lunches to elderly shut-ins, I used to take my four-year-old daughter on my afternoon rounds. She was unfailingly intrigued by the various appliances of old age, particularly the canes, walkers, and wheelchairs.One day, I found her staring at a pair of false teeth soaking in a glass. As I braced myself for the inevitable barrage of questions, she merely turned and whispered, "The tooth fairy will never believe this!"

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