Sweet Potato Cornbread

Southern Living
Be sure to use self-rising cornmeal mix or your bread will be flat and hard.
Makes 6 servings


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2 cups self-rising cornmeal mix
1/4 cup sugar
1 teaspoon ground cinnamon
1 1/2 cups milk
1 cup mashed cooked sweet potato
1/4 cup butter, melted
1 large egg, beaten


Prep: 5 Minutes
Bake: 25 Minutes

Whisk together all ingredients, whisking just until dry ingredients are moistened. Spoon batter into a greased 8-inch cast-iron skillet or baking pan.

Bake at 425° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.

Note: For testing purposes only, we used White Lily Self-Rising Buttermilk Cornmeal Mix.

Created date

October 2005