Sweet Potato & Buttermilk Corn Bread
December 6, 2009
I had buttermilk leftover from making cupcakes out of my Dr. Pepper Cake recipe, and a bag of sweet potatoes from my farm share, so I headed over to CookThink to see if I could find a recipe to use them up. I got a perfect match: Sweet Potato Corn Bread. Even more perfect because it was spectacularly delicious.
This is a moist, sweet corn bread — but not so sweet that you feel like you’re eating cake. The small amount of cayenne adds a subtle background heat which was just enough so that A. detected it, but didn’t mind it. The sweet potatoes are pureed before being added to the batter, so they were very stealth — perfect for my produce-averse kids. My parents, Jason, and I loved it as well. I might not buy buttermilk specifically for this recipe, but if I had to use some up I would definitely make it again (maybe as muffins next time).
Print this post
Filed under: Bread & Muffins,CSA
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more 
Want to Try Archives
5 Comments
1. chickinthekitchen.com &ra&hellip | December 6, 2009 at 11:32 am
[...] served the soup with Sweet Potato & Buttermilk Corn Bread, and J. declared it to be a really good dinner. My parents and I [...]
2.
Jodi | December 6, 2009 at 2:28 pm
Gotta love the stealth veges!
3. chickinthekitchen.com &ra&hellip | December 10, 2009 at 7:51 pm
[...] I’m going to wash and chop the kale, then freeze it to use a bit at a time over the winter. It’s just too much for a single recipe now, even though I do love it in my Slow Cooker Vegetable Barley Soup. I may do the same to the butternut squash, since it doesn’t seem very hardy and I don’t want this one to rot out on me like the ones from last week. I’m foisting the celeriac on my parents — my mom likes it. (Sorry, Dad!) As for the sweet potatoes and carrots, I don’t even know where to start. Maybe I need to invite people over to eat, and only serve Roasted Carrots, by Pastor Ryan and Sweet Potato & Buttermilk Corn Bread. [...]
4. chickinthekitchen.com &ra&hellip | October 24, 2010 at 10:05 pm
[...] Sweet Potato & Buttermilk Corn Bread, sliced tomatoes, sauteed broccoli rabe & [...]
5. chickinthekitchen.com &ra&hellip | October 25, 2010 at 8:12 pm
[...] (in soccer-themed paper liners to further entice the boys) out of a recipe I’ve tried before, Sweet Potato & Buttermilk Corn Bread. I used a 7 oz. container of Greek yogurt plus a half cup of skim milk instead of the cup of [...]
TrackBack URL
Trackback this post