Sweet Potato Cornbread - Quick Bread Recipes - Recipes for Quick Bread

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Recipe for Sweet Potato Cornbread from the Quick Bread section.

Sweet Potato Cornbread

1/3 cup plus 2 tablespoons vegetable oil, divided
1 cup mashed sweet potatoes or 1 (15 ounce)
    can, drained and mashed)
3 large eggs
1 1/2 cups milk or buttermilk
3 cups self-rising cornmeal mix*
1/2 cup granulated sugar (optional)

Preheat oven to 375 degrees F.

Put 2 tablespoons of oil into a cast-iron skillet and place skillet in oven to preheat. Combine mashed sweet potatoes, eggs and milk in a large mixing bowl. Blend until smooth. Add remaining 1/3 cup oil; cornmeal; and, if desired, sugar. Stir until just combined. Pour into preheated skillet. Bake for 40 to 45 minutes or until golden brown.

Serve warm.

* 1 1/2 cups yellow cornmeal, 1 1/2 cups all-purpose flour, 1 tablespoon plus 1 1/2 teaspoons baking powder and 3/4 teaspoon salt, combined, may be substituted for the self-rising cornmeal mix.



We hope you enjoy your freshly made Sweet Potato Cornbread. This recipe came from Quick Bread's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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