Sweet Potato Skillet Corn Bread
This rich, untraditional corn bread is full of character, with wheat germ, pumpkin seeds, and ample sweet potatoes. The buttermilk adds beautiful body. Just barely sweet with a hint of honey, this savory bread goes well with many dishes.
Total Timeunder 2 hours
OccasionCasual Dinner Party, Family Get-together
Recipe Courseside dish
Dietary Considerationpeanut free, soy free, tree nut free, vegetarian
Type of Dishbread, corn bread, quickbreads
- ¾ cup Kamut flour, or ½ cup einkorn flour and ¼ cup Kamut flour
- ¼ cup wheat germ
- ½ cup medium-grind cornmeal
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon coarse sea salt, plus extra for sprinkling the bread
- ½ cup extra virgin olive oil
- ¼ cup honey
- ¾ cup mashed cooked sweet potato or yam (from about 1 medium sweet potato)
- 2 large eggs
- 1/3 cup buttermilk
- ½ cup pumpkin seeds
Position a rack in the center of the oven. Preheat the oven to 375 degrees F and lightly oil a large cast-iron skillet, and
In a medium bowl, combine the flour, wheat germ, cornmeal, baking powder, baking soda, and salt. 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. Bear in the eggs. Add the dry ingredients alternately with the buttermilk in 2 additions, mixing until just combined.
Scrape the barter into the prepared skillet and sprinkle with the pumpkin seeds and some salt. Bake until a wooden toothpick inserted into the center of the bread comes out clean, about 30 minutes. Let the bread cool in the skillet for 20 minutes before serving.
2014 Jennifer Katzinger