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Sweet Potato Corn Bread
This sweet potato cornbread recipe is so easy to make, yet incredibly delicious. The sweet potato brings fall flavor, additional moisture, and some added nutrition without overpowering the desired, classic cornbread flavor.
Yield:8 servings 1x
Prep:15 minutesCook:20 minutesTotal:35 minutes
1cup whole milk (best if at room temp)
1 egg (best if at room temp)
1/2cup brown sugar
1/2cup sweet potato puree (flesh of 1 small sweet potato, mashed up)
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Preheat the oven to 400°F. Spray a metal 9 inch baking pan with cooking spray.
In a large mixing bowl, combine the milk, egg, brown sugar, sweet potato puree, and butter. Whisk together the ingredients until fully incorporated. If the butter starts to coagulate, that’s ok as long as it’s evenly mixed in throughout the batter.
In a medium mixing bowl, stir together the cornmeal, flour, baking soda, and salt.
Add the dry ingredients into the wet. Stir together just until combined but don’t over mix. (Over mixing will produce denser results.) Transfer to the baking pan.
Bake for 18-20 minutes or until a toothpick comes out clean.