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Breads, Rolls, and Muffins - Louisiana Sweet Potato Corn Bread

  • 2 cups flour, sifted
  • 2 cups yellow cornmeal
  • 2 1/2 tablespoons baking powder
  • 2 teaspoons salt
  • 1/2 cup sugar
  • 4 eggs
  • 3/4 cup milk
  • 1/3 cup oil
  • 2 2/3 cups sweet potatoes, mashed or canned

Sift flour with cornmeal, baking powder, salt, and sugar; set aside. Combine eggs, milk, and oil in a large bowl. Beat until smooth. Add potatoes and beat until blended. Add flour mixture, stirring only until flour mixture is moistened.
Spoon into two greased 8-inch square pans. Bake at 425° for 35 to 40 minutes or until done. Cut into squares and serve with warm butter.
Submitted By: Paula Price
Clyde, N.C.
Sevier Farmers Co-op
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