This is a recipe I have not made since 2012, because I have not had any of my own sweet potatoes since then. I am thinking that this year I will have to grow some sweet potatoes, for sure. I believe that I made it the first time for Thanksgiving in 2012. I am not a huge cornbread fan, always seems to be a little too dry for me, but this was not your average cornbread. It is the most moist cornbread I have ever had. I think the sweet potatoes were what made it so very moist.
Sweet Potato Cornbread
Ingredients:
1 1/4 cups cornmeal
1 teaspoon salt
1/2 teaspoon baking soda
1 cup mashed sweet potato
2 tablespoons butter
+ enough milk to make 1 cup
2 eggs
Directions:
Preheat oven to 350 degrees. Mix together cornmeal, salt and baking soda. In a separate bowl, stir together sweet potato, milk, butter (melted and cooled), and eggs. Mix dry ingredients together with wet. Pour into a 9"X9" casserole dish and bake for about 30 minutes.
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