Sweet Potato Cornbread

Sweet Potato Cornbread 

I'm always looking to try making new things, especially when it involves changing up my favorite foods. In this recipe, I combined 2 of my favorite Southern staples: sweet potato and cornbread. Usually, when you mix two awesome things, it makes something even better. This sweet potato cornbread was no exception, except in that it was even better than even better. It was revolutionary. DO try this at home, you won’t regret it. 

What you need:

2/3 cup mashed sweet potato

2 cups Martha white self-rising cornmeal 


1 1/2 cups flour

3 tbsp butter, softened,

2 eggs

½ cup packed brown sugar

1 tsp cinnamon

1 tsp nutmeg

1 ¼ cups milk 


*You can also make this low cal with a few easy substitutions! You can use soy milk (I especially like light vanilla soy milk) instead of milk, substitute unsweetened applesauce for the butter (same amount), and use splenda brown sugar blend instead of the brown sugar (or do 1/2 cup of normal splenda with 1 tbsp of sugar free pancake syrup)

Directions:

1. Preheat oven to 400 degrees.

2. Microwave one large sweet potato on high for 7-8 minutes. (poke a few holes in it using a fork first in order to avoid explosion) 

3. Cut it in half and spoon the filling out into a bowl.

4. Using a fork, mash up the sweet potato. 

5. Measure and make sure you have around 2/3 of a cup of sweet potato, doesn't have to be exact. 

6. In a separate bowl, mix together all of the other ingredients. 

7. Gradually mix the sweet potato in with the other ingredients.

8. Pour the mixture into a greased 9 inch round pan. 

9. Cook for 22 minutes.

10. Immediately after removing it from the oven, take a stick of butter and lightly butter the top, as pictured below. 

Never hesitate to combine things you love, and when in doubt, bake!

<3 Dena