1 cup all purpose flour

1 cup cornmeal

¼ cup sugar

3 teaspoons baking powder

1 teaspoon salt

¼ cup butter

1 egg

1 cup buttermilk

1 ½ cup peeled and grated sweet potato

Preheat oven to 425º. 

In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. Cut in butter with two forks, a pastry cutter or your fingers until mixture is crumbly. 

In a medium mixing bowl beat egg until frothy. Stir in buttermilk and sweet potatoes. Pour mixture into flour mixture stirring just until blended. Pour batter into greased 9x9x2 inch baking dish. 

Bake 20 minutes or until center springs back when pressed. Cool in pan on wire rack. Cut into squares and serve.

Notes from the Paula Deen Test Kitchen: A moist cornbread with a lovely flavor. Great to serve as a side to your slow cooker recipes. Flavor profiles worked best with pork and beef dishes.

12  Servings

3 cups flour 

1 cup SOURDOUGH STARTER (recipe follows) 

2 cups warm water

2 tablespoons sugar

1 tablespoon salt

1 teaspoon baking soda

3 1/2 cups flour  , approx

corn meal

butter, melted 

Measure 3 cups flour, starter, water, sugar, salt and baking soda in large mixing bowl (not metal); beat until smooth.  Cover loosely with waxed paper and let stand in warm place (80-85) at least 18 hrs.  Stir batter down.  Mix in more flour and 2 tablespoons shortening, to make stiff dough.  Turn ont lightly floured surface and knead until satiny, about 8-10 minutes. 

Shape dough, place on greased baking sheets that have been sprinkled with corn meal; brush with melted butter.  Cover and let rise about 1 1/2 hours.  Bake in preheated 400 degree oven 40-50 minutes, or until done.  Brush with butter.  Makes two 1 1/2 pound loaves or 48 breadsticks.

2 cups flour 

1 package yeast

2 cups warm water

Combine ingredients in a large mixing bowl (not metal).  Mix together until well blended.  Let stand uncovered in a warm place (80-85º) for 48 hours.  Stir occasionally.  Store in  glass container loosely covered with wax paper in the refrigerator.  Stir well before use.  Pour out required amount and replenish remaining starter by mixing in 1 cup each flour and warm water.  Let stand uncovered in a warm place for a few hours until it bubbles again before covering and refrigrating.  Use and replenish every 2 weeks.  *Note – spoon the flour into measuring cup, don’t scoop.

 4  Servings