Sweet Potato Skillet Corn Bread Recipe

Name: Sweet Potato Skillet Corn Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup Kamut flour, or 1/2 cup einkorn flour and 1/4 cup Kamut flour; 1/4 cup wheat germ; 1/2 cup medium-grind cornmeal; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon coarse sea salt, plus extra for sprinkling the bread; 1/2 cup extra virgin olive oil; 1/4 cup honey; 3/4 cup mashed cooked sweet potato or yam (from about 1 medium sweet potato); 2 large eggs; 1/3 cup buttermilk; 1/2 cup pumpkin seeds

Servings: persons

3/4 cup Kamut flour, or 1/2 cup einkorn flour and 1/4 cup Kamut flour
1/4 cup wheat germ
1/2 cup medium-grind cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse sea salt, plus extra for sprinkling the bread
1/2 cup extra virgin olive oil
1/4 cup honey
3/4 cup mashed cooked sweet potato or yam (from about 1 medium sweet potato)
2 large eggs
1/3 cup buttermilk
1/2 cup pumpkin seeds

1
Position a rack in the center of the oven.
2
Preheat the oven to 375 degrees F and lightly oil a large cast-iron skillet, and
3
In a medium bowl, combine the flour, wheat germ, cornmeal, baking powder, baking soda, and salt.
4
In a large bowl using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, bear the oil, honey, and sweet potato.
5
Bear in the eggs.
6
Add the dry ingredients alternately with the buttermilk in 2 additions, mixing until just combined.
7
Scrape the barter into the prepared skillet and sprinkle with the pumpkin seeds and some salt.
8
Bake until a wooden toothpick inserted into the center of the bread comes out clean, about 30 minutes.
9
Let the bread cool in the skillet for 20 minutes before serving.

666

kcal

Calories

Fat

Carbs

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 12 ingredients. The key ingredients include: 3/4 cup Kamut flour, or 1/2 cup einkorn flour and 1/4 cup Kamut flour, 1/4 cup wheat germ, 1/2 cup medium-grind cornmeal, 1 teaspoon baking powder, and more.

Yes, Sweet Potato Skillet Corn Bread 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 Skillet Corn Bread

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