• 1 medium sweet potato (about 1 lb.) 
  • 1.5 cups yellow cornmeal 
  • 1 cup all-purpose flour 
  • 1/2 cup sugar 
  • 1 Tbsp baking powder 
  • 1 tsp salt 
  • 1/2 tsp cinnamon 
  • 1/2 tsp nutmeg 
  • 2 large eggs 
  • 1/2 cup sour cream 
  • 3/4 cup milk 
  • 2 Tbsp canola or vegetable oil 
  • 1/2 Tbsp canola or vegetable oil for the skillet


  1. Peel the sweet potato and cut it into one-inch cubes. Place the cubes in a pot, cover with water, and bring to a boil over high heat. Boil the potatoes until they're tender and fall apart with pierced with a fork (about ten minutes). Drain the potatoes and set aside.
  2. Coat the inside of a 10-inch cast iron skillet with oil. Place it in the oven and begin to preheat the oven to 425 degrees.
  3. In a large bowl, stir together the cornmeal, flour, sugar, baking powder, salt, cinnamon, and nutmeg until well mixed.
  4. .....
  5. ......
  6. Get full recipe >> CLICK HERE

source http://www.somanyrecipes.info/2019/03/sweet-potato-cornbread.html

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