Name: Sweet Potato Cornbread
Prep time: 15 min
Total time: 50 min
Ingredients: 2 cups self-rising white cornmeal mix; 3 TBSP sugar; ¼ tsp pumpkin pie spice; 5 large eggs; 2 cups mashed cooked sweet potatoes (about 11⁄2 lb. sweet potatoes); 1 (8-oz.) container sour cream; ½ cup butter, melted

Adding sugar to cornbread may be a big debate, but not when the sweetness comes from a sweet potato. Thanks to a little pumpkin pie spice, a pat of butter is all it needs.

Print Recipe

Sweet Potato Cornbread

Makes: 6 Servings

Prep Time15

Total Time50

Ingredients

2 cups self-rising white cornmeal mix
3 TBSP sugar
¼ tsp pumpkin pie spice
5 large eggs
2 cups mashed cooked sweet potatoes (about 11⁄2 lb. sweet potatoes)
1 (8-oz.) container sour cream
½ cup butter, melted

Instructions

Preheat oven to 425°F. Stir together cornmeal mix, sugar, and pumpkin pie spice in a large bowl; make a well in center of mixture. Whisk together eggs and next 3 ingredients; add to cornmeal mixture, stirring just until moistened. Spoon batter into a lightly greased 9-inch square pan.
Bake at 425°F for 35 minutes or until golden brown.

Notes

Recipe from The Southern Vegetable Book (Oxmoor House, 2016) by Rebecca Lang