I found this recipe in Sunset Recipe Annual,
1994 Edition. It does contain cornmeal. So I
will keep looking.
Sweet Potato Spoon Bread
1 1/4 cups yellow cornmeal
1 c all-purpose flour
2 1/2 tsp baking powder
1 tsp baking soda
1 1/2 c buttermilk
3 large eggs
1/2 c butter or margarine, melted
1 lb sweet potatoes or yams, peeled
and coarsely grated
1 small onion, minced
1 c (4 oz) shredded jack cheese
1/2 c grated parmesan cheese
Italian parsley (optional)
In a large bowl, stir together cornmeal,
flour, baking powder and baking soda. Add
buttermilk, eggs and butter; mix until evenly
blended. Stir in potatoes, onion and jack
cheese. Pour mixture into a lightly buttered
3-3 1/2 quart casserole or 9 by 13 inch baking
pan. Sprinkle with parmesan.
Bake in a 400 degree oven until golden
and puffed, about 25 minutes: serve hot or
warm. Garnish with parsley. Serves 8 to 10.
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