Sweet Potato Cornbread #1

  • Currently 4/5
I like to make this as the base for Leftover Cornbread Pudding.  Cut the recipe in half for a smaller 8x8 pan or 9" round.  A 13x9 pan is a LOT of this stuff.
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
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.
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".

Nov 2008 - tried adding yogurt - might have made it a little better.  But my family prefers regular cornbread.  They DO like the bread pudding that I make with leftovers of this recipe.


Member since Sep 2007

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