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Recipe of the Month Breads, Rolls, and Muffins - Sweet Potato Cornbread

  • 3/4 cup all-purpose flour
  • 11/4 cups yellow cornmeal
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2 eggs, lightly beaten
  • 2 tablespoons vegetable oil
  • 11/4 cups milk
  • 1/2 cup mashed sweet potatoes

In a large bowl, sift dry ingredients. In a separate bowl, combine the lightly beaten eggs, oil, and milk. Add sweet potatoes and mix well. Add the sweet potato mixture to the dry ingredients. Combine, being careful not to over-mix. Pour into a greased 9-inch baking pan or 12-cup muffin pan. Bake at 450ยบ for 20 minutes or until cornbread is done and golden brown.
Submitted By: Polly Dodd
Midsouth Farmers Co-op
Number of Servings: 0
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