Sweet Potato Cornbread
2 large sweet potatoes, or 1 cup canned sweet potato purée
1 cup buttermilk
1/2 cup plain yogurt
1 teaspoon lemon zest
2 1/3 cups yellow cornmeal
1 cup all purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 1/2 teaspoons sea salt
1/2 teaspoon baking soda
1/4 teaspoon ground ginger
1/4 cayenne pepper
1/2 cup cold unsalted butter, diced
Bake the sweet potatoes in a microwave on high power for 8-10 minutes or an oven at 375F for an hour or until tender. then put through a ricer to create 1 cup of purée.
Preheat oven to 375F. Butter a 9x9-inch baking pan.
In a large bowl, whisk the mashed sweet potatoes with the eggs and buttermilk.
In the bowl of the food processor, blend cornmeal, flour, sugar, baking powder, sea salt, ginger and cayenne pepper.
Add the butter and pulse until the mixture resembles coarse meal.
Add the cornmeal mixture to the egg mixture; stir until just combined.
Spread in the prepared pan.
Bake the corn bread until deep golden on top and a tester inserted into center comes out clean, about 45 minutes.
Cool in the pan on a wire cooling rack.
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