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Soul Food Online's Recipe Collection

 

sweet potato cornbread

1 1/4 lbs. peeled sweet potatoes
4 lg. eggs
1 1/2 cups of buttermilk
2 1/3 cups of cornmeal
1 cup all purpose flour
1/2 cup of sugar
1 1/2 teaspoon of salt 
1 tablespoon of baking powder
1/2 teaspoon of baking soda.
1/4 teaspoon of ginger
1/2 cup or 1 stick of butter, cut into thin slices

Preheat oven to 375 degrees. Butter a 9x9x2 inch pan. 
Pierce sweet potatoes and microwave about 12 minutes. 
Mash potatoes to yield 1 cup. Place in large mixing bowl 
with eggs and milk. Blend cornmeal and next 6 ingredients. 
Add butter. Mix until mixture resembles coarse cornmeal. 
Add to egg mixture and stir until blended. Pour into pan. 
Bake for 45 minutes or until tested done.
 

 

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