Cornbread with Sweet Potato

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  1. Preheat oven to 180 °C (350 °F).
  2. Butter a 20 cm (9 inch) cake tin.
  3. Blend sweet potato, butter, eggs, sugar, baking soda, salt and cinnamon in a food processor until smooth.
  4. Stir in yoghurt and cornmeal and pour into greased, lined tin.
  5. Bake for 45 minutes in preheated oven, or until a fine skewer comes out clean.
  6. Cool a little before turning out.
  7. Cut into squares to serve with meat and salad.
  8. Cold cornbread can be fried quickly on both sides and served as a base for grilled meat.
  9. It is possible to substitute pumpkin for sweet potato, but it must be a dry pumpkin.