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Sweet Potato Cornbread #1

Ingredients:

2 cups flour

2 cups cornmeal

1/2 cup sugar

7 tsp baking powder

2 tsp salt

4 eggs, beaten

3/4 cup whole milk

1/3 cup vegetable oil

2 2/3 cups sweet potato, cooked and mashed

Directions:

1.
In a large bowl, combine the first five 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 baking pan. Bake at 425F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cut into squares. Serve warm.

Notes:

Dec 2007: Roasted home-grown sweet potatoes in their skins and then peeled them. Mashed by hand - left visible chunks in bread (which was not a bad thing). Hard to judge how many will make 2 2/3 cups, so we were a little short. Batter very stiff. Taste was good, not too sweet. But dry. Explore ways to make cornbread more moist.

Cut in half for 9x9 pan - the 13x9 is way too much for 3 people. Used leftovers on make "Leftover Cornbread Pudding" - see recipe in list.

There used to be a "Sweet Potato Cornbread #2" recipe, but I didn't like it and deleted it. I left the #1 in the title - it reminds me of those little Chinese take-out places, like "Dragon Wok #5"

Categories:

Dish Bread	Cooking Method Baked
Main Ingredient Rice/Grains	Prep Time less than 15 minutes
Cooking Time 45 minutes

Comments:

terry.ashley

1 yr ago

This is great....

matriarchy

1 yr ago

So glad you liked it. I am going to try Sweet Potato Cornbread #2 this weekend, and will report back on how it compares.

kid_cook

174 days ago

that's my mama!

hausfrau

158 days ago

If this cornbread (which sounds yummny) isn't as moist as you like, replace the milk with 3/4 cup of sour cream. I always make my cornbread with sour cream as it makes it more dense and moister than normal.

matriarchy

157 days ago

Thanks for the suggestion! I will try that next time. Thick yogurt might also work.