Sweet Potato Corn Bread Recipe

Sweet Potato Corn Bread Recipe
Sweet Potato Corn Bread Recipe photo by Taste of Home
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Sweet Potato Corn Bread Recipe

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This corn bread bakes to a deep golden color with flecks of sweet potato visible. It looks a s good as it tastes.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

Ingredients

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

Directions

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 13-in. x 9-in. baking pan.
Bake at 425° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cut into squares. Serve warm. Yield: 12-16 servings.
Originally published as Sweet Potato Corn Bread in Country Extra September 2004, p49

Nutritional Facts

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

  • 2 cups all-purpose flour
  • 2 cups cornmeal
  • 1/2 cup sugar
  • 7 teaspoons baking powder
  • 2 teaspoons salt
  • 4 eggs, lightly beaten
  • 3/4 cup milk
  • 1/3 cup canola oil
  • 2-2/3 cups mashed cooked sweet potatoes
  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 13-in. x 9-in. baking pan.
  2. Bake at 425° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cut into squares. Serve warm. Yield: 12-16 servings.
Originally published as Sweet Potato Corn Bread in Country Extra September 2004, p49

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