Tuesday, September 30, 2014

Sweet Potato CornBread

Joanne, of Aspinwall, has another wonderful 'share' for us. Thank you Joanne!  She notes, 

''There are lots of pudding, pie, and Thanksgiving type recipes for sweet potato; but one of our favorites is sweet potato cornbread. Enjoy..."

She found this one thru White Lily of Pittsburgh Post-Gazette

375 degree Oven

Full Recipe                                                                             Half Recipe
2 tablespoon Vegetable Oil in 12-inch cast iron skillet            1 tblsp. Oil in 8” skillet

10 minutes preheat skillet(s) in oven.

1 1/2 cups Flour                                                                     3/4 cup
1 1/2 cups Corn Meal                                                            3/4 cup
3 teaspoons Baking Powder                                                 1 1/2 tsps.
3/4 teaspoons Salt                                                                 3/8 tsp.            

Combine dry ingredients.

1 cup Mashed Sweet Potato                                                 1/2 cup
3 Large Eggs                                                                          1 Egg plus an extra Yolk
1 1/2 cups Milk plus 1 tblsp Vinegar                              3/4 cups Milk with 1/2  tblsp. Vinegar
1/3 cup Vegetable Oil                                                             less than 1/4 cup
1/2 cup Sugar                                                                        1/4 cup

Combine sweet potato, eggs, and milk. 
Add oil and sugar. 
Combine in dry ingredients.
Pour into preheated skillet(s).

Bake 45-50 minutes                                                              Bake 35 minutes.

Done when golden brown and springy or toothpick comes out clean.

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