Guest guest Posted September 23, 2008 Report Share Posted September 23, 2008 This has a nice rich golden color, from the sweet potatoes. Very nice alternative to regular cornbread and had the added high nutrition of Sweet potatoes. Enjoy, Judy Sweet Potato Cornbread a.. 2 cups all-purpose flour b.. 2 cups cornmeal c.. 1/2 cup sugar d.. 7 teaspoons baking powder e.. 2 teaspoons salt f.. 4 egg, beaten g.. 3/4 cup milk h.. 1/3 cup vegetable oil i.. 2 2/3 cups mashed cooked sweet potatoes 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. x 2-in. baking pan. 2.. Bake at 425 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cut into squares. Serve warm. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 24, 2008 Report Share Posted September 24, 2008 I can't wait to try this recipe. I can't get my son to eat sweet potatoes, but he loves cornbread. Of course, I won't tell him they are in there! ... --- On Wed, 9/24/08, wwjd <jtwigg wrote: wwjd <jtwigg Sweet Potato Cornbread Undisclosed-Recipient Wednesday, September 24, 2008, 5:12 AM This has a nice rich golden color, from the sweet potatoes. Very nice alternative to regular cornbread and had the added high nutrition of Sweet potatoes. Enjoy, Judy Sweet Potato Cornbread a.. 2 cups all-purpose flour b.. 2 cups cornmeal c.. 1/2 cup sugar d.. 7 teaspoons baking powder e.. 2 teaspoons salt f.. 4 egg, beaten g.. 3/4 cup milk h.. 1/3 cup vegetable oil i.. 2 2/3 cups mashed cooked sweet potatoes 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. x 2-in. baking pan.. 2.. Bake at 425 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cut into squares. Serve warm. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 24, 2008 Report Share Posted September 24, 2008 It's worth a try if you want to do that. Let us know how it turns out doing this. Judy - Cassie Dixon Wednesday, September 24, 2008 7:53 AM Re: Sweet Potato Cornbread Do you think it would work with egg substitute? I have all the ingredients and want to try it tonight! Cassie --- On Wed, 9/24/08, Denise Faircloth <denisefaircloth wrote: Denise Faircloth <denisefaircloth Re: Sweet Potato Cornbread Wednesday, September 24, 2008, 6:47 AM I can't wait to try this recipe. I can't get my son to eat sweet potatoes, but he loves cornbread. Of course, I won't tell him they are in there! .. --- On Wed, 9/24/08, wwjd <jtwigg (AT) frontiernet (DOT) net> wrote: wwjd <jtwigg (AT) frontiernet (DOT) net> [vegetarian_ group] Sweet Potato Cornbread Undisclosed- Recipient@ Wednesday, September 24, 2008, 5:12 AM This has a nice rich golden color, from the sweet potatoes. Very nice alternative to regular cornbread and had the added high nutrition of Sweet potatoes. Enjoy, Judy Sweet Potato Cornbread a.. 2 cups all-purpose flour b.. 2 cups cornmeal c.. 1/2 cup sugar d.. 7 teaspoons baking powder e.. 2 teaspoons salt f.. 4 egg, beaten g.. 3/4 cup milk h.. 1/3 cup vegetable oil i.. 2 2/3 cups mashed cooked sweet potatoes 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. x 2-in. baking pan.. 2.. Bake at 425 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cut into squares. Serve warm. Quote Link to comment Share on other sites More sharing options...
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