Sweet Potato Cornbread with Collard Confetti Recipe

Name: Sweet Potato Cornbread with Collard Confetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 Tbs. ( 3/4 stick) unsalted butter, melted, divided; 2 cups stemmed and thinly sliced collard greens; 1/2 cup cooked and mashed sweet potato or yam; 2 large eggs; 1 1/4 cups low-fat buttermilk; 123 cups fine yellow cornmeal; 3/4 cup all-purpose flour; ⅓ cup sugar; 1 Tbs. baking powder; 1 tsp. salt

Servings: persons

6 Tbs. ( 3/4 stick) unsalted butter, melted, divided
2 cups stemmed and thinly sliced collard greens
1/2 cup cooked and mashed sweet potato or yam
2 large eggs
1 1/4 cups low-fat buttermilk
123 cups fine yellow cornmeal
3/4 cup all-purpose flour
⅓ cup sugar
1 Tbs. baking powder
1 tsp. salt

1
Preheat to 375F.
2
Coat 11- x 7-inch baking pan with cooking spray.
3
Heat 1 Tbs.
4
butter in medium skillet over low heat.
5
Add collard greens.
6
Season with salt, if desired.
7
Cover pan, and cook 4 minutes, or until tender, stirring occasionally.
8
Transfer to plate to cool.
9
Whisk together mashed sweet potato, eggs, and buttermilk in large bowl.
10
Whisk in remaining 5 Tbs.
11
butter.
12
Fold in collard greens.
13
Whisk together cornmeal, flour, sugar, baking powder, and salt in separate bowl.
14
Fold dry ingredients into wet ingredients.
15
(Do not overmix.)
16
Spread batter in prepared pan.
17
Bake 25 minutes, or until toothpick inserted into center comes out clean.
18
Cool in pan on rack at least 10 minutes.
19
Cut into 12 pieces.
20
Serve warm or at room temperature.

8198

kcal

Calories

258

Fat

1457

Carbs

233

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 Tbs. ( 3/4 stick) unsalted butter, melted, divided, 2 cups stemmed and thinly sliced collard greens, 1/2 cup cooked and mashed sweet potato or yam, 2 large eggs, and more.

Yes, Sweet Potato Cornbread with Collard Confetti falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sweet Potato Cornbread with Collard Confetti

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