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Sweetpotato Cornbread

Recipe developed by Chef and Co-Owner Stephanie Tyson of Sweet Potatoes in Winston-Salem, N.C.

Recipe

Total Time 20 minutes
Servings 12
Calories 177 kcal

Ingredients
  

  • 3/4 Cup all-purpose flour
  • 1 1/4 Cups yellow cornmeal
  • 1 Tablespoon baking powder
  • 1 Teaspoon salt
  • 1/2 Cup sugar
  • 1 1/4 Cup milk
  • 2 Tablespoons oil
  • 2 Eggs lightly beaten
  • 1/2 Teaspoon cinnamon
  • 1/2 Teaspoon nutmeg
  • 1/2 Cup sweetpotatoes baked and mashed

Instructions
 

  • Preheat oven to 450 degrees.
  • In a large bowl, sift loosely the dry ingredients.
  • In a separate bowl, combine eggs, oil and milk.
  • Add the sweetpotatoes and mix well.
  • Add the sweetpotato mixture to the dry ingredients and mix until combined being careful not to over mix.
  • Pour into a greased nine-inch-baking pan or spoon into 12 cup muffin tin.
  • Bake at 450 degrees for 20 minutes or until the cornbread is golden.

Notes

Nutrition Facts
Sweetpotato Cornbread
Serving Size
 
1 Piece
Amount per Serving
Calories
177
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
30
mg
10
%
Sodium
 
325
mg
14
%
Potassium
 
125
mg
4
%
Carbohydrates
 
29
g
10
%
Fiber
 
2
g
8
%
Sugar
 
10
g
11
%
Protein
 
4
g
8
%
Vitamin A
 
867
IU
17
%
Vitamin C
 
1
mg
1
%
Calcium
 
97
mg
10
%
Iron
 
1
mg
6
%
Net Carbohydrates
 
27
g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1PieceCalories: 177kcalCarbohydrates: 29gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 30mgSodium: 325mgPotassium: 125mgFiber: 2gSugar: 10gVitamin A: 867IUVitamin C: 1mgCalcium: 97mgIron: 1mgNet Carbohydrates: 27g