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Buttermilk Sweet Potato Cornbread
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Prep time: 12 minutes / Total time: 1 hour / Servings: 12 | |
12 oz | sweet potato, peeled and cut into 1" pieces |
1¾ c | low-fat buttermilk |
2 | eggs |
2 | egg whites |
¼ c | corn oil |
1¾ c | yellow cornmeal |
1½ c | whole wheat flour |
½ c | sugar |
1 Tbsp | baking powder |
1 tsp | baking soda |
1 tsp | salt |
¼ tsp | ground cinnamon |
1. Heat the oven to 400°F. Spray a 9" x 9" baking an with cooking spray.
2. Place the sweet potato in a medium saucepan with enough cold water to cover by 2". Bring to a boil over high heat and cook until very tender, 12 to 14 minutes; drain and return to the saucepan. Mash the potato until smooth. Let cool for 5 minutes, then stir in the buttermilk, eggs, egg whites, and oil.
3. Combine the cornmeal, flour, sugar, baking powder, baking soda, salt, and cinnamon in a bowl. Stir in the potato mixture until just moistened. Pour the batter into the prepared baking pan. Bake until a toothpick inserted into the center of the bread comes out clean, about 30 minutes.
Nutrition (per serving) 246 cal, 7 g pro, 43 g carb, 3 g fiber, 11 g sugars, 6 g fat, 1 g sat fat, 460 mg sodium
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