Make and share this Sweet Potato Buttermilk Cornbread recipe from Food.com.
- Preheat oven to 425 degrees.
- 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.