Warm delicious Savory Sweet Potato Cornbread that's been remixed healthier for you! This is a family recipe passed down from generations of ancestors past. A comforting and familiar addition to any Thanksgiving table or any time during this family festive holiday season! Prepare this quick, easy, and scrumptious Savory Sweet Potato Cornbread recipe and impress your family- enjoy!
2 cups cornmeal mix
(2 cups fine ground cornmeal, 1/2 cup all purpose flour, 2 tablespoons baking powder, 1 teaspoon sea salt)
1 cup corn, rinsed and drained (fresh or canned)
1 sweet potato, peeled and shredded
2 tbsps raw sugar
1 1/2 cups buttermilk (1 cup milk preference + 1 tbsp lemon juice or vinegar)
1/4 cup melted butter/plant butter
Preheat oven to 450°F
In a small cast iron skillet, melt 1/4 cup butter by placing in oven, remove once bubbly- making sure base and sides of skillet are well coated.
In a medium sized bowl, mix together cornmeal mix + buttermilk + sugar + 1 egg, beaten.
Pour melted butter into mix and stir until well incorporated.
Fold in corn kernels and sweet potato shreds.
Pour 'corny' mix into warm butter-coated skillet and bake for approximately 20 minutes or until top is golden brown.