Sweet Potato Cornbread
Sweet potato cornbread with canned yams or leftovers after holidays is a sweet honey side dish. Mashed yams are a great option too.
Servings: 12
Equipment
- 1 9x9 pan
- 1 Bowl
Ingredients
- 1 c corn flour
- 3/4 c all purpose flour
- 5 tbsp brown sugar
- 3 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 2 eggs
- 1 3/4 c buttermilk
- 3/4 c sweet potato mashed, or use drained yams
- 5 tbsp butter melted
- 1 pinch salt
- 1 pinch nutmeg
Instructions
- Mix dry ingredients in a bowl, set aside. In another bowl whisk together the eggs with the buttermilk. Add mashed sweet potatoes or yams.
- Mix in dry ingredients slowly, mixing together. Then add melted butter and incorporate into a batter that is smooth.
- Preheat oven to 375 degrees F. Spray inside of a 9x9" pan with non stick spray and pour in batter. Bake for about 35 minutes or until toothpick in center comes out mostly clean with moist crumbs attached, no longer.
- Cool for 5 minutes, slice and enjoy with butter on top of slice.
Nutrition
Serving: 1oz | Calories: 171kcal | Carbohydrates: 25g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 187mg | Potassium: 204mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1423IU | Vitamin C: 0.2mg | Calcium: 98mg | Iron: 1mg