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