Sweet Potato Cornbread

Sweet Potato Cornbread
Recipe Type: Side Dish
  • Crisco® Original No-Stick Cooking Spray
  • 1 cup baked, peeled and mashed sweet potato
  • 2 large eggs, lightly beaten
  • 3 tablespoons firmly packed brown sugar
  • 1¼ cups buttermilk
  • ¼ cup Crisco® Pure Vegetable Oil
  • 2 cups White Lily® Enriched Self-Rising White Cornmeal Mix
  • 1 teaspoon pumpkin pie spice
  1. HEAT oven to 375ºF. Coat generously 10½-inch cast iron skillet with no-stick cooking spray. Place in oven to heat about 10 minutes.
  2. BLEND together sweet potatoes, eggs, brown sugar, buttermilk and oil in large bowl until smooth. Stir in cornmeal mix and pumpkin pie spice until well blended. Pour into hot skillet.
  3. BAKE 40 to 45 minutes or until golden brown.
Check out White Lily for ingredients.


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