Except for the sunshine muffins.... But those are half cupcake... :) This cornbread is healthy and delicious. I couldn't stop eating it! It's not as healthy when you get to that point! Haha. Enjoy!
Sweet Potato Buttermilk Cornbread
source: Paula Deen
Ingredients
Directions
Sweet Potato Buttermilk Cornbread
Ingredients
- 1 c whole wheat flour
- 1 c cornmeal
- 3 T honey
- 3 tsp baking powder
- 1 tsp salt
- ¼ c butter
- 1 egg
- 1 c buttermilk
- 1 ½ c peeled and grated sweet potato
- Preheat oven to 425 degrees.
- In a large bowl, combine flour, cornmeal, 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, honey, 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.
I made this a few nights ago and we absolutely LOVED it! It's so sweet and moist that you don't need to add honey or margarine or anything. We had it as a side dish at dinner and then for breakfast the next morning. YUM - Thanks for sharing the reicpe, Michaela.
ReplyDelete