Sweet Potato Cornbread

1 cup cooked sweet potato
2 large eggs
¾ cup buttermilk
1 cup + 2½ Tbsp. yellow cornbread
½ cup flour
¼ cup sugar 
1½ tsp. baking powder
¾ tsp. salt
¼ tsp. baking soda
½ tsp. ground ginger
¼ cup butter, chilled and cut into ½ inch pieces

Preheat oven to 375°F. Butter a 9" oven-safe skillet. Mash the cooked and cooled sweet potato. Wisk in eggs and buttermilk. In a food processor, blend toether the cornmeal, flour, sugar, salt , baking powder, baking soda and ginger. Add the butter and pulse until the mixture resembles a course meal. Add the potato mixture and stir until jus combined . Pour into prepared skillet. Bake for 30-30 minutes, until golden brown on top.

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