Sweet Potato Corn Bread - xp

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* Exported from MasterCook *

 

Sweet Potato Corn Bread

 

Recipe By : " From the Farmers' Market " by Richard Sax with Sandra Gluck

Serving Size : 6 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 medium sweet potatoes -- peeled, cut into chunks

(to 3)

(12 ounces)

3/4 cup yellow cornmeal

2 tablespoons flour

1 tablespoon baking powder

3/4 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon ground allspice

1 pinch freshly ground black pepper

1 egg -- lightly beaten

3/4 cup buttermilk

3 tablespoons unsalted butter

 

1. Boil or steam the sweet potatoes until tender, 15 to 20 minutes. Drain

thoroughly; press through a sieve into a medium bowl. Set aside to cool

slightly.

 

2. Preheat the oven to 400 F. Sift together the cornmeal, flour, baking powder,

salt, baking soda, and allspice into a small bowl. Stir in the pepper.

 

3. Add the egg and buttermilk to the sweet potato puree and mix until blended.

 

4. Heat the butter in a 9-inch square baking pan in the oven until sizzling but

not brown, about 2 minutes. Pour excess butter into the sweet potato mixture,

leaving a generous coating in the pan. Quickly add the dry ingredients to the

sweet potato mixture and stir just until blended. Pour the batter into the

baking pan. Bake until lightly golden and the bread has shrunk from the sides of

the pan, about 25 minutes. Cut into squares and serve hot. Serves 4 to 6.

 

Typed for you by BrendaAdams

 

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Per Serving (excluding unknown items): 194 Calories; 7g Fat (33.2% calories from

fat); 4g Protein; 28g Carbohydrate; 3g Dietary Fiber; 48mg Cholesterol; 664mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat;

0 Other Carbohydrates.