...celebrating flavorful food
1. a kind of food made of flour or meal that has been mixed with milk or water, made into a dough or batter, with or without yeast or other leavening agent, and baked.
by Susan Andrews
My inspiration Epicurious
After reading the reviews for the original recipe I made some adjustments. People commented that it need more sweet potato flavor and it was a little dry. I decided to add some of the juice from the sweet potato can to add flavor and moisture. I also increased the amount of sweet potatoes and added a dash more buttermilk. The end result was scrummy!
1 1/2 cups canned sweet potatoes, juice reserved & mashed
4 large eggs
1 1/2 cups + buttermilk
2 1/3 cups yellow corn meal
1 cup flour
1/2 cup sugar
1 tbsp baking powder
1 1/2 + tsp salt
1/2 tsp baking soda
1/4 tsp ground ginger
1/2 cup butter, chilled & cut into small chunks
Preheat your oven to 375. Grease a 12" cast iron skillet. Set aside. (the original recipe called for a 9"x9" pan)
Mash your sweet potatoes with a fork. Add some of the juice from the can and stir. I like using a fork because when the cornbread came out of the oven and I cut it, I could see little chunks of sweet potato. Add your sweet potato to a large bowl. Add eggs and buttermilk. Whisk. Set aside.
Place your dry ingredients in your food processor. Pulse. Now add your cold chunks of butter. Pulse to combine. Add this to your sweet potato mixture. Whisk. If the batter appears too thick then add a bit of buttermilk and another dash of the reserved sweet potato juice. The batter is somewhat thick. Definitely not runny. I recommend tasting the batter at this point. I added about 1/8 tsp more salt.
When your batter is ready, pour it into your cast iron skillet. Place in preheated oven and bake for approx 30-40 mins. Time will vary according to your pan, your demographic and your oven. It should bounce back when you touch the top with your finger. Remove from oven when done. Let cool for a few minutes.
Slice it like a pie and slather some butter on the top!
It's perfectly sweet! I served mine with homemade vegetable soup, but it's good all by itself!