Make Us Your Home Page
Make Us Your Home Page
Bookmark Allrecipes.com
Bookmark This Page
New Users!
Create your FREE Allrecipes.com recipe box
.
Recipes
|
Ingredients
|
Articles
|
More »
Advanced Search
Glossary Search
Collection Search
User Name
Password
Remember me?
Forgot password?
My Profile
My Stuff
Recipes
Budget Cooking
Recipe Exchange
Holidays
Summer Grilling
More Recipes Like This
Sweet Corn Bread
Corn Bread Loaf
Raisin Sweet Potato Bread
Sour Cream Corn Bread
Skillet Sausage Corn Bread
MORE
Top Related Articles
Baking Questions: Bread and Yeast
Baking Bread
Irish Bread
Healthy Snacks: Banana Bread
Bread Machine Baking: Tips for Experimenting
Healthy Snacks: Cranberry Bread
Bread Machine Baking: The Basics
Healthy Snacks: Pumpkin Bread
Gifts for Every Cook: Bread Bakers
Proofing Yeast
Related Collections
Cornbread
Bread
Taste of Home
Recipes
Free Membership
Join the Allrecipes Community!
Contests and Sweepstakes
Create a Recipe Box
Sign Up For Newsletters
Manage Emails
Favorite Products
TasteBook
Create-A-Cookbook
Cookbooks
Magazines
Cooking In Style Club
Shop
Culinary Schools
Top Deals
Print This Recipe
Full Page
3x5 Card
4x6 Card
Email This Recipe
LEARN MORE
Sweet Potato Corn Bread
SUBMITTED BY:
Judy Roland
"This corn bread bakes to a deep golden color with flecks of sweet potato visible. It looks a s good as it tastes."
RECIPE RATING:
Read Reviews
(16)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
30 Min
READY IN
45 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS
2 cups all-purpose flour
2 cups cornmeal
1/2 cup sugar
7 teaspoons baking powder
2 teaspoons salt
4 egg, beaten
3/4 cup milk
1/3 cup vegetable oil
2 2/3 cups mashed cooked sweet potatoes
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
In a large bowl, combine the first five ingredients. In a small bowl, combine the eggs, milk, oil and sweet potatoes. Stir into dry ingredients just until moistened. Pour into a greased 13-in. x 9-in. x 2-in. baking pan.
Bake at 425 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cut into squares. Serve warm.
ADVERTISE WITH US
ADVERTISEMENT
REVIEWS
Reviewed on Dec. 3, 2006 by
juicyfruit007
X
Full Review
juicyfruit007
Dec. 3, 2006
I was delighted to find this use for my sweet potato leftovers! Halved the recipe, baked it in an 8x8 pan, and baked it for 22 minutes. It was delicious. The sweet potato taste is really not very obvious. My only complaint was that it was somewhat crumbly -- I like to pick my cornbread up in my hand and eat it with butter on it -- but my husband preferred the texture to other recipes, so I think it's a matter of preference. He said it was the best cornbread I had ever made (not that I make it very often). Anyway, I am keeping this one and would definitely make it again if I am ever again in the unique situation where I simultaneously have leftover sweet potato and a need for cornbread.
Was this review helpful?
[
YES
]
6 users found this review helpful
I was delighted to find this use for my sweet potato leftovers! Halved the recipe, baked it in...
MORE
MORE
Reviewed on Feb. 20, 2007 by
ozfiz
X
Full Review
ozfiz
Feb. 20, 2007
This was fantastic. Very moist for a cornbread as they usually turn out rather dry. I couldn`t taste the sweet potato at all but I think it made for a moist cornbread. Also, it cut into squares perfectly.. no mess at all. I used 6 mini loaf pans instead and baked for 25 mins at 350.
Was this review helpful?
[
YES
]
5 users found this review helpful
This was fantastic. Very moist for a cornbread as they usually turn out rather dry. I...
MORE
MORE
Reviewed on Aug. 5, 2007 by Lin
X
Full Review
Lin
Aug. 5, 2007
I whipped this recipe up in no time! Texture was great. I used muffin pans to bake. I also added an extra 1/4 cup of sugar and used a full 3 cups of sweet potatoes. My guests loved 'em!
Was this review helpful?
[
YES
]
3 users found this review helpful
I whipped this recipe up in no time! Texture was great. I used muffin pans to bake. I also...
MORE
MORE
Reviewed on Jun. 12, 2008 by
Bekki'smom
X
Full Review
Bekki'smom
Jun. 12, 2008
This was a great way to use leftover sweet potatoes. We love both sweet potatoes and cornbread and this is a match made in heaven.We also used 3 cups of sweet potatoes.We made mini muffins as well as regular size(we got exactly 2 pans of each out of this recipe). For an added touch, my daughter(3)pushed a mini marshmallow into each mini muffin before baking and they toasted up beautifully. I baked our mini's for 8 minutes and the regular ones 16 min with great results. I think a touch of brown sugar or honey would be good because they are a little less sweet than I prefer my cornbread muffins, but we still really enjoyed these.I added some flaxseed meal and reduced the oil and they turned out great. This is an awesome recipe to go wild with - next time I might even add some leftover crushed pineapple. Definitely a keeper. Thanks, Lori
Was this review helpful?
[
YES
]
1 user found this review helpful
This was a great way to use leftover sweet potatoes. We love both sweet potatoes and cornbread...
MORE
MORE
Reviewed on Jan. 8, 2008 by
LBueno99
X
Full Review
LBueno99
Jan. 8, 2008
Very good corn bread. Using the sweet potatoes was a good change of pace. I will make these again but I will use a bit more sugar and a bit more sweet potatoes.
Was this review helpful?
[
YES
]
1 user found this review helpful
Very good corn bread. Using the sweet potatoes was a good change of pace. I will make these...
MORE
MORE
Reviewed on Oct. 20, 2007 by Josie Ann
X
Full Review
Josie Ann
Oct. 20, 2007
YUM YUM YUM! This is a great, easy, no fail recipe. I served it at a bbq with Jambalaya (trying to get a southern theme going) And it was gone in moments! Great texture and moist. Thank you Ps I added half a can of creamed corn to the recipe.
Was this review helpful?
[
YES
]
1 user found this review helpful
YUM YUM YUM! This is a great, easy, no fail recipe. I served it at a bbq with Jambalaya...
MORE
MORE
Reviewed on Jul. 13, 2008 by
Mrs. Houston
X
Full Review
Mrs. Houston
Jul. 13, 2008
Not so good to me-I will make plain old cornbread next time. I guess I had too high of hopes from the reviews. First of all, you will not be able to taste the sweet potato in it. Mine baked in about half the time, so had I not been watching it, it would have scorched. It's only me and my husband in the house, so I am going to have to find somebody to give most of it to. This tasted like a bland cake to me. I will say it was more moist than normal cornbread, but I will not make again.
Was this review helpful?
[
YES
]
0 users found this review helpful
Not so good to me-I will make plain old cornbread next time. I guess I had too high of hopes...
MORE
MORE
Reviewed on Jun. 22, 2008 by
Sunflower1
X
Full Review
Sunflower1
Jun. 22, 2008
I wasn't overly impressed with this recipe. I expected a good taste of sweet potatoes in this, but I could only really taste baking powder. I would cut out at least 1 tsp of baking powder, add some cracked black pepper and add some corn kernals in with the batter in future.
Was this review helpful?
[
YES
]
0 users found this review helpful
I wasn't overly impressed with this recipe. I expected a good taste of sweet potatoes in this,...
MORE
MORE
Reviewed on Apr. 13, 2008 by J L 4rider
X
Full Review
J L 4rider
Apr. 13, 2008
These cornbread muffins were absolutely fantastic. They were so moist we did not have to butter them at all. I used some pumpkin in place of some of the sweet potato and in place of all the dry ingredients I used 2 boxes of Jiffy cornbread mix and 1 yellow cake mix. I will definitely make these again.
Was this review helpful?
[
YES
]
0 users found this review helpful
These cornbread muffins were absolutely fantastic. They were so moist we did not have to...
MORE
MORE
Reviewed on Mar. 16, 2008 by
Purple Tangerine
X
Full Review
Purple Tangerine
Mar. 16, 2008
Excellent! This is the way we'll make cornbread from now on.
Was this review helpful?
[
YES
]
0 users found this review helpful
Excellent! This is the way we'll make cornbread from now on.
MORE
MORE