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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 16 |
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I see no reason to make regular cornbread ever again-not when I can have this. The house smells heavenly, and this goes great with my chili. Recipe courtesy of The Best of Country Cooking 2010 and Judy Roland of Mount Holly, North Carolina. Ingredients:
2 cups all-purpose flour |
2 cups cornmeal |
1/2 cup sugar |
7 teaspoons baking powder |
2 teaspoons salt |
4 eggs, lightly beaten |
3/4 cup milk |
1/3 cup canola oil |
2 2/3 cups sweet potatoes, cooked and mashed |
Directions:
1. In a large bowl, combine the flour, cornmeal, sugar, baking powder, and salt.
2. In a small bowl, combine the eggs, milk, oil, and sweet potatoes.
3. Stir in the dry ingredients just until moistened.
4. Pour into a greased 13x9x2 baking pan.
5. Bake at 425 for 30 to 35 minutes or until a toothpick inserted near center comes out clean.
6. Cut into squares.
7. Serve warm.
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