Sweet Potato Cornbread

Ingredients

• Sweet potato

  Cooked, boiled, without skin

  1 medium or 151g

• Cornmeal

  Whole-grain, yellow

  1 ½ cup or 183g

• Wheat flour

  White, all-purpose, unenriched

  1 cup or 125g

• Sugar

  White, granulated sugar

  ½ cup or 100g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  1 tbsp or 14g

• Salt

  Table

  1 tsp or 6g

• Cinnamon

  Spices, ground

  ½ tsp or 1g

• Nutmeg

  Spices, ground

  ½ tsp or 1g

• Egg

  Whole, fresh eggs

  1 extra large or 56g

• Sour cream

  Reduced fat, cultured

  ½ cup or 121g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  ¾ cup or 183g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  ½ tbsp or 7g

Directions

1. Peel the sweet potato and cut it into one-inch cubes. Place the cubes in a pot, cover with water, and bring to a boil over high heat. Boil the potatoes until they're tender and fall apart with pierced with a fork (about ten minutes). Drain the potatoes and set aside.
2. Coat the inside of a 10-inch cast iron skillet with oil. Place it in the oven and begin to preheat the oven to 425 degrees.
3. In a large bowl, stir together the cornmeal, flour, sugar, baking powder, salt, cinnamon, and nutmeg until well mixed.
4. Mash the drained sweet potatoes until fairly smooth. Transfer 1.5 cups of the mashed potatoes to a large bowl. Add the sour cream, milk, and 2 Tbsp oil, and whisk until combined. Add the eggs and whisk until combined again.
5. Pour the sweet potato mixture into the bowl with the dry ingredients. Stir the two together just until combined and no dry mix remains on the bottom of the bowl. It's okay if the mixture is a little lumpy, just be sure not to over mix.
6. Carefully take the hot skillet out of the preheated oven and scoop the batter into it. Smooth the top out until it's even, then return it to the oven. Bake for 22-25 minutes, or until the center is puffed, the top is golden brown, and it's slightly cracked around the edges. Remove from the oven, cut into eight pieces, and serve. Preferably with butter.
7. (source: https://www.budgetbytes.com/2015/10/sweet-potato-cornbread/)

Similar Foods

• Candied Sweet Potatoes
• Sweet Potato Burritos
• Sweet Potato Pasta
• Sweet Potato Muffins
• Breakfast Sweet Potato
• Sweet Potato Hash