Sweet Potato Corn Bread
Description
This International bread features Sweet potatoes; (2-3 medium. The flavors come together beautifully. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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peeled and
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cut into chunks 3/4 c Yellow cornmeal 3 T Flour 1 T Baking powder 3/4 t Salt 3/4 t Baking soda 1/4 t Ground allspice Pinch freshly ground black -pepper 1 Egg; lightly beaten 3/4 c Buttermilk 3 T Butter; unsalted
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Boil or steam sweet potatoes until tender, about 15 or 20 minutes.
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Drain throughly; press through sieve into a medium bowl.
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Set aside to cool slightly.
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Heat oven to 375 degrees.
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Sift together cornmeal, flour, baking powder, salt, baking soda and allspice into a small bowl.
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Stir in the pepper.
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Add egg and buttermilk to the sweet potato puree and mix until blended.
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Heat butter in a 9-inch square baking pan in the oven until sizzling but not brown, about 2 minutes.
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Pour excess butter into the sweet potato mixture, leaving a generous coating in the pan.
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Quickly add the dry ingredients to the sweet potato mixture and stir just until blended.
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Pour batter into the baking pan.
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Bake until lightly golden and the bread has shrunk from the sides of the pan, about 25-35 minutes.
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Serve hot
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 258.0kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 123.0mg6%
- Total Carbohydrate 60.0g20%
- Dietary Fiber 9.0g36%
- Sugars 12.6g
- Protein 4.8g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
baking, blending, boiling, bread, corn, international, medium, potato, potatoes, steaming, sweet, sweet potato, title, vegan, vegetables
