Difference between revisions of "Sweet Potato Cornbread"
RealRecipes (talk | contribs) m (Text replace - "Category:Cathy's Recipes" to "Category:North American cuisine") |
RealRecipes (talk | contribs) m (Text replace - ". Category:North American cuisine" to ". ==References== <references/> Category:North American cuisine ") |
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# Cut into squares. | # Cut into squares. | ||
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[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
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[[Category:Cornbread Recipes]] | [[Category:Cornbread Recipes]] | ||
[[Category:Cornmeal Recipes]] | [[Category:Cornmeal Recipes]] | ||
Revision as of 11:16, 5 May 2012
Description
Contributed Catsrecipes Y-Group
Ingredients
- 1½ cups cornmeal
- ½ cup whole wheat flour
- 1 tablespoon baking powder
- 3 tablespoons granulated sugar
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 egg
- 3 tablespoons vegetable oil
- ¾ cup canned pure sweet potatoes mashed
- 1½ cups milk
Directions
- Sift dry ingredients.
- Beat the egg.
- Stir egg, oil, pumpkin and milk into dry ingredients quickly, leaving a few lumps.
- Pour into a greased 8-inch square pan.
- Bake at 350°F for 30 to 35 minutes.
- Cool for 10 minutes.
- Cut into squares.
