Sweet Potato Cornbread

Sweet Potato Cornbread

Sweet Potato Cornbread


1 cup all-purpose flour

1 cup yellow cornmeal

4 teaspoons baking powder

1 teaspoon salt

1/2 cup sugar

3 sweet potatoes or 1 (16 ounce) can sweet potatoes

2 eggs

6 tablespoons milk

3 tablespoons oil


Mix together this dry stuff: 1 cup all-purpose flour, 1 cup yellow cornmeal, 4 teaspoons baking powder, 1 teaspoon salt, and 1/2 cup sugar.

Separetely, mix together this wet stuff: 3 sweet potatoes, cooked and mashed (or you may use 1 16 ounce can of sweet potatoes, and in this recipe, it really is okay not to use home-cooked ones, I would tell you if it mattered), 2 eggs, 6 tablespoons milk, and 3 tablespoons

Then mix the dry stuff and the wet stuff, just until it's all moist (don't beat it to death), then put it in greased muffin tins and bake at 425 until done-usually about 15 to 20 minutes.

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