Recipe By : Bon Appétit November 1998
Serving Size : 10 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 pounds red-skinned sweet potatoes (yams)
4 large eggs
1 1/2 cups buttermilk
2 1/3 cups yellow cornmeal
1 cup all purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1/4 teaspoon ground ginger
1/2 cup chilled unsalted butter (1 stick) -- cut in 1/2 "
pieces
Preheat oven to 375°F. Butter 9 x 9 x 2-inch baking pan. Pierce sweet
potatoes in several places. Microwave on high until tender, turning once,
about 12 minutes. Cut open and cool. Mash enough potatoes to yield 1 cup
packed (reserve remaining potatoes for another use). Place 1 cup mashed
potatoes in
large bowl. Whisk in eggs and buttermilk.
Blend cornmeal and next 6 ingredients in processor. Add butter and blend
until mixture resembles coarse meal. Add to egg mixture. Stir just until
blended. Transfer to prepared pan.
Bake corn bread until deep golden on top and tester inserted into center
comes out clean, about 45 minutes. Cool in pan on rack. (Can be made ahead.
Cover and let stand at room temperature up to 2 days or freeze up to 2
weeks. Thaw at room temperature.)
