Sweet Potato Cornbread

Name: Sweet Potato Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 16 servings
Ingredients: 2 cups all-purpose flour; 2 cups cornmeal; 1/2 cup sugar; 7 teaspoons baking powder; 2 teaspoons salt; 4 large eggs, room temperature, lightly beaten; 3/4 cup 2% milk; 1/3 cup canola oil; 2-2/3 cups mashed cooked sweet potatoes

Total Time Prep: 15 min. Bake: 30 min.

Yield 16 servings

Test Kitchen Approved

Homemade sweet potato cornbread is an easy, oh-so-cozy side for most soups, stews and suppers.

Ingredients

2 cups all-purpose flour
2 cups cornmeal
1/2 cup sugar
7 teaspoons baking powder
2 teaspoons salt
4 large eggs, room temperature, lightly beaten
3/4 cup 2% milk
1/3 cup canola oil
2-2/3 cups mashed cooked sweet potatoes

Directions

In a large bowl, combine the first 5 ingredients. In a small bowl, combine the eggs, milk, oil and sweet potatoes. Stir into dry ingredients just until moistened. Pour into a greased 13x9-in. baking pan.
Bake at 425° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cut into squares. Serve warm.

Nutrition Facts

1 piece: 267 calories, 7g fat (1g saturated fat), 55mg cholesterol, 499mg sodium, 46g carbohydrate (13g sugars, 3g fiber), 6g protein.

This cornbread bakes to a deep golden color with flecks of sweet potato visible. It looks a s good as it tastes. —Judy Roland, Mount Holly, North Carolina

Recipe Creator