The reviewer gave this recipe 5 stars. This recipe averages a 4.06 star rating.
Reviewed: Nov. 10, 2009
This was great. Instead of sugar I used honey and it gave it great flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.06 star rating.
Reviewed: Nov. 8, 2009
Wow this bread was truly amazing. I used whole wheat pastry flour and whole grain corn meal. And a little less oil and a little more sweet potato. It came out super moist. My whole family, including my picky boyfriend loved it. You can't even tell there is sweet potato in it. It does not come out like a traditional corn bread, by more like a hearty bread that could be used for sandwiches.
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Cooking Level: Intermediate

Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.06 star rating.
Reviewed: Oct. 24, 2009
This is a great corn bread recipe and a wonderful way to get my son to eat sweet potatoes. I halved the recipe and baked in a 9x9 for a little less time.
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Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 4.06 star rating.
Reviewed: Oct. 9, 2009
Disappointed. I couldn't taste the sweet potato at all. The bread was pretty bland, and I could taste the baking powder. Seems like the recipe could use more sugar. I like healthy recipes, but this one was just not worth the extra time it took to make the mashed sweet potatoes. I will keep looking for another recipe.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.06 star rating.
Reviewed: Oct. 8, 2009
Better than regular corn bread! It came out very moist for me. I used it to top a chicken and vegetable pie. I substituted 1c of whole wheat flour for white and used the potato cooking water in place of milk.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.06 star rating.
Reviewed: Oct. 6, 2009
This is the best corn bread recipe! I don't like corn bread that falls apart on the way to your mouth, and this didn't. It was very tasty right out of the oven and just as good cold the next day. I have four picky teens in the house and they scarfed it down quick! It's also great for dipping in the broth--whether stew or beans. I used canned yams instead of sweet potatos; I din't have enough mashed yam and so my batter was more a dough than a batter, but I like a denser cornbread anyway, so it cameout all good. Will use this again and again.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.06 star rating.
Reviewed: Sep. 7, 2009
Tasted just like regular corn bread but was heavier.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.06 star rating.
Reviewed: May 4, 2009
Taste was good but the texture was bad. It went to waste b/c no one wanted to eat it. Won't make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.06 star rating.
Reviewed: Apr. 6, 2009
I was so surprised when I did an ingredient search for sweet potatoes and cornmeal and this recipe came up. I had about 5 cups of mashed sweet potatoes and a request for cornbread. It was a match made in heaven! I made them into 18 good size muffins, using 3 cups of sweet potatoes. Baked at 350 for around 25 minutes. Excellent! I'll make these again and again. Thanks for sharing this recipe.
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Cooking Level: Intermediate

Home Town: Wisconsin Dells, Wisconsin, USA
Living In: Madison, Wisconsin, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.06 star rating.
Reviewed: Feb. 25, 2009
This recipe made very good Cornbread. As other reviewers have stated, can't taste the sweet potato but, was moist and best when first warm! Would probably make again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.06 star rating.
Reviewed: Jan. 29, 2009
This was not what I expected.But it was good. Anything I can hide a veggie in is OK by me!!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.06 star rating.
Reviewed: Jan. 17, 2009
All in all this was a pretty good recipe. like everyone else said you cant really taste the sweet potato too much but you can tell its there. i also upped the sugar from 1/2C to 2C. it was a really good cornbread though. my wife daughter and i all enjoyed it.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.06 star rating.
Reviewed: Aug. 25, 2008
Thought adding sweet potatoes to the corn bread was a great idea - but this recipe came out a little dry. Will try adding sweet potatoes to a different corn bread recipe and see how it comes out. Good idea to add the extra veggie in.
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Cooking Level: Intermediate

Living In: Toms River, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.06 star rating.
Reviewed: Aug. 10, 2008
A little heavy, but so so good!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.06 star rating.
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Reviewed: 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.
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Cooking Level: Intermediate

Living In: Valley Center, Kansas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.06 star rating.
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Reviewed: 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.
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Cooking Level: Expert

Home Town: Mansfield, Nottinghamshire, England, U.K.
Living In: Milton Keynes, Buckinghamshire, England, U.K.

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The reviewer gave this recipe 5 stars. This recipe averages a 4.06 star rating.
Reviewed: 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
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.06 star rating.
Reviewed: 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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.06 star rating.
Reviewed: Mar. 16, 2008
Excellent! This is the way we'll make cornbread from now on.
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Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.06 star rating.
Reviewed: Feb. 3, 2008
I brought this to a Super Bowl party and it was a big hit! I made a couple of additions to this recipe. I added a heaping tablespoon of honey and a dash of nutmeg. Also, the batter seemed a bit dry so I added some extra oil and milk to make the batter a little smoother. Also, it took much less than 45 minutes for it to cook, so watch carefully.
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Cooking Level: Intermediate

Home Town: Washington, D.C., USA

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