Zutaten für Sweet Potato Buttermilk Cornbread
- 1 1/2 cups all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter
- 1 large egg
- 1 cup buttermilk
- 1 cup mashed cooked sweet potatoes
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Zubereitung von Sweet Potato Buttermilk Cornbread
- Preheat oven to 425°F (220°C). Grease a 9x9x2 inch baking pan.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a separate medium bowl, whisk the egg until light and frothy.
- Stir in the buttermilk and mashed sweet potatoes until well combined.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cornbread cool in the pan for 10 minutes before cutting into squares and serving.
Nutrition Information (Approximate per serving)
Sodium
179 g
Sugar
285g
Fat
164g
Carbs
98g
