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Sweet Potato Cornbread

Prep time 5 mins
Bake time 25 mins
Yield Makes 6 servings
Be sure to use self-rising cornmeal mix or your bread will be flat and hard.

Ingredients

  • 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

How to Make It

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

    Skillet Cornbread
    Photo: Hector Sanchez; Styling: Heather Chadduck

     

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

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