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Sweet Potato Cornbread
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Sweet Potato Cornbread

 
Makes: 6 Servings
Prep Time15 minutes
Total Time50 minutes

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
 
Sweet Potato Cornbread Copyright © Rebecca Lang Cooks | rebeccalangcooks.com