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Sweetpotato Cornbread

Recipe developed by Chef and Co-Owner Stephanie Tyson of Sweet Potatoes in Winston-Salem, N.C.
Total Time: 20 mins
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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.
Serves: 12