Sweet Potato Corn Bread
TOTAL TIME: Prep: 15 min. Bake: 30 min.
YIELD: 16 servings.
This cornbread bakes to a deep golden color with flecks of sweet potato visible. It looks a s good as it tastes. —Judy Roland, Mount Holly, North Carolina
Ingredients
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2 cups all-purpose flour
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2 cups cornmeal
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1/2 cup sugar
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7 teaspoons baking powder
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2 teaspoons salt
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4 large eggs, room temperature, lightly beaten
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3/4 cup 2% milk
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1/3 cup canola oil
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2-2/3 cups mashed cooked sweet potatoes
Directions
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1.
In a large bowl, combine the first 5 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-in. baking pan.
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2.
Bake at 425° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cut into squares. Serve warm.
Nutrition Facts
1 piece: 267 calories, 7g fat (1g saturated fat), 55mg cholesterol, 499mg sodium, 46g carbohydrate (13g sugars, 3g fiber), 6g protein.
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