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White Lily

Sweet Potato Cornbread

PREP TIME:

10 min

COOK TIME:

40 min

YIELD:

8 servings

INGREDIENTS:

Crisco® Original No-Stick Cooking Spray 1 1/4 cups buttermilk
1 cup baked, peeled and mashed sweet potato or 1 cup mashed canned sweet potato1/4 cup Crisco® Pure Vegetable Oil
2 large eggs, lightly beaten 2 cups White Lily® Enriched Self-Rising White Cornmeal Mix
3 tbsps. firmly packed brown sugar 1 tsp. pumpkin pie spice

PREPARATION DIRECTIONS:

  1. 1.
    HEAT oven to 375ºF. Coat generously 10 1/2-inch cast iron skillet with no-stick cooking spray. Place in oven to heat about 10 minutes.

  2. 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. 3.
    BAKE 40 to 45 minutes or until golden brown.