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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Sandwich your favorite barbecue between slices of Sweet Potato Cornbread for a change of pace, or serve along side your favorite meal as you would regular cornbread. The sweet potatoes add a touch of sweetness to this favorite bread of the South. Ingredients:
2 cups self-rising white cornmeal mix |
3 tablespoons sugar |
1/4 teaspoon pumpkin pie spice |
5 large eggs |
2 cups cooked mashed sweet potatoes (about 1 1/2 lb. sweet potatoes) |
1 (8-oz.) container sour cream |
1/2 cup butter, melted |
Directions:
1. Preheat oven to 425°. Stir together first 3 ingredients in a large bowl; make a well in center of mixture. Whisk together eggs and next 3 ingredients; add to cornmeal mixture, stirring just until moistened. Spoon batter into a lightly greased 9-inch square pan.
2. Bake at 425° for 35 minutes or until golden brown.
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