Sweet Potato Buttermilk Cornbread Recipes

SWEET POTATO CORNBREAD

Steps:

• Grease an 8 by 8 inch baking dish.
• Fry chopped bacon over medium heat until almost crisp, then drain and cool.
• Pre-heat oven to 400°F.
• Place milk and butter into a microwavable container and microwave on med-high for 30 seconds, to melt butter and heat slightly. Heat longer if needed.
• Add cornmeal to milk and butter, stirring to combine, and then set aside.
• In a large bowl whisk together flour, brown sugar, baking powder, thyme, baking soda, and salt, then stir in cheese.
• In a second bowl stir together mashed sweet potatoes and eggs.
• Stir cornmeal mixture into potato and egg mixture.
• Pour the wet ingredients into the flour mixture, stirring, and add vinegar and chopped bacon.
• Mix until just combined.
• Pour into greased baking dish.
• Bake for 22 - 28 minutes, until the middle springs back when pressed lightly.
• Do not overbake!
• Let stand before cutting.
• Time does not include cooking and mashing the sweet potatoes.

SWEET POTATO BUTTERMILK CORNBREAD

Steps:

• Preheat oven to 425 degrees.
• 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.

SWEET POTATO PIE-STUFFED CORNBREAD

Steps:

• For the sweet potato pie filling: Boil the sweet potato whole in a saucepan in enough water to cover until tender when pierced, 20 to 25 minutes. Peel and slice.
• Preheat the oven to 400 degrees F. Grease a 12-inch cast-iron skillet with cooking spray.
• Combine the sweet potato, sugar, butter, cream, orange juice, cinnamon, nutmeg, vanilla and egg in a food processor. Pulse until the mixture is smooth and no lumps remain. Set aside.
• Make the cornbread: Combine the cornmeal, flour, sugar, baking powder and salt in a medium bowl. Whisk together the buttermilk, egg, butter and oil in a separate bowl. Add the buttermilk mixture to the flour mixture, stirring just until the dry ingredients are moistened. (The batter will be lumpy and thick.)
• Pour the cornbread batter into the greased skillet. Spoon the sweet potato pie filling over the top in dollops. Use a wooden or metal skewer to create a marbling effect. (But do not mix in the sweet potato filling too much.)
• Bake the cornbread until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool on a wire rack for 7 minutes before serving.

SWEET POTATO BUTTERMILK CORNBREAD

Steps:

• Preheat oven to 425º.
• 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.

GRANDMOTHER'S BUTTERMILK CORNBREAD

Steps:

• Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
• Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
• Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

MOM'S SWEET BUTTERMILK CORN BREAD

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Pour vegetable oil into a 10-inch cast-iron skillet and swirl oil to coat bottom and sides of skillet. Place skillet into preheated oven until very hot, 3 to 5 minutes. Remove skillet from oven.
• Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in a bowl. Beat eggs in a separate bowl and stir buttermilk into eggs. Pour half (2 tablespoons) of vegetable oil from the hot skillet into buttermilk mixture, retaining remaining oil in skillet, and beat until oil is incorporated. Mix buttermilk mixture into dry ingredients to make a smooth batter. Pour batter into skillet.
• Bake in the oven until top is golden brown, 18 to 20 minutes. Cut cornbread into servings while in skillet; serve warm.

SWEET POTATO CORN BREAD

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, combine the eggs, milk, oil and sweet potatoes. Stir into dry ingredients just until moistened. Pour into a greased 13x9-in. baking pan. , Bake at 425° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cut into squares. Serve warm.