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Breads, Rolls, and Muffins -
Louisiana Sweet Potato Corn Bread
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| INGREDIENTS |
- 2 cups flour, sifted
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2 cups yellow cornmeal
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2 1/2 tablespoons baking powder
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2 teaspoons salt
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1/2 cup sugar
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4 eggs
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3/4 cup milk
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1/3 cup oil
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2 2/3 cups sweet potatoes, mashed or canned
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| INSTRUCTIONS |
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. |
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