SweetPotato Buttermilk Cornbread

Ingredients:

  • 1 cup all-purpose Flour
  • 1 cup cornmeal
  • 1/4 cup sugar
  • 3 tsp. baking powder
  • 1 tsp. salt
  • 1/4 cup butter
  • 1 egg
  • 1 cup buttermilk
  • 1 1/2 cups peeled and grated SweetPotatoes

Preparation:

Preheat oven to 425 degrees F. In large bowl, combine flour, cornmeal, sugar, baking powder and salt. Cut in butter until mixture is crumbly. In a small bowl, beat egg until frothy. Stir in buttermilk and SweetPotato. Pour SweetPotato mixture into flour mixture, stirring just until blended. Pour batter into greased 9x9x2-inch square baking dish. Bake 20 minutes or until center springs back when lightly pressed with fingertip. Cool in pan on wire rack. Cut into squares.