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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This corn bread bakes to a deep golden color with flecks of sweet potato visible. It looks a s good as it tastes. Ingredients:
2 cups king arthur unbleached all-purpose flour |
2 cups cornmeal |
1/2 cup sugar |
7 teaspoons baking powder |
2 teaspoons salt |
4 eggs, lightly beaten |
3/4 cup milk |
1/3 cup canola oil |
2-2/3 cups mashed cooked sweet potatoes |
Directions:
1. In a large bowl, combine the first five ingredients. In a small bowl, combine the eggs, milk, oil and sweet potatoes. Stir into dry ingredients just until moistened. Pour into a greased 13-in. x 9-in. baking pan.
2. Bake at 425° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cut into squares. Serve warm. Yield: 12-16 servings.
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