Sweet potato cornbread

I use this primarily for sweet potato cornbread dressing. See Basic Southern Conrbread for more about cornbread.

You could substitute 2 cups fine-ground white cornmeal for the yellow cornmeal and flour, but the crunch of the coarser meal goes better with the sweet potatoes, I think. Note that this won’t keep as long as regular cornbread because the sweet potatoes keep it quite moist.

    • 2 large sweet potatoes

    Roast the sweet potatoes, then mash them thoroughly and measure out 1½ cups. Save the remaining sweet potato for another purpose.

    • 3 tablespoons butter

    Heat the oven to 375°. Place the butter in a 9×13-inch pan and let it melt while the oven heats up.

    • 1 cup yellow cornmeal
    • 1 cup all-purpose flour
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt

    Whisk together.

    • 2 eggs
    • 2 cups buttermilk

    In a second bowl, beat the eggs until light. Stir in the buttermilk.

  1. Stir the wet ingredients and the mashed sweet potato into the dry.

  2. Pour the batter into the skillet with the melted butter. Bake for 30 minutes or until a cake tester comes out clean.