Sweetpotato Cornbread
Recipe developed by Chef and Co-Owner Stephanie Tyson of Sweet Potatoes in Winston-Salem, N.C.
Servings: 12
Calories: 177kcal
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: 1Piece | Calories: 177kcal | Carbohydrates: 29g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 325mg | Potassium: 125mg | Fiber: 2g | Sugar: 10g | Vitamin A: 867IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 1mg | Net Carbohydrates: 27g