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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IOVINE518

Cooking Level: Intermediate

Living In: Toms River, New Jersey, USA

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Reviewed: Aug. 10, 2008

A little heavy, but so so good!

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gameboy

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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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Mrs. Houston

Cooking Level: Intermediate

Living In: Valley Center, Kansas, USA

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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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Sunflower1

Cooking Level: Expert

Home Town: Mansfield, Nottinghamshire, England, U.K.

Living In: Milton Keynes, Buckinghamshire, England, U.K.

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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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Bekki'smom

Cooking Level: Intermediate

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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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J L 4rider

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Reviewed: Mar. 16, 2008

Excellent! This is the way we'll make cornbread from now on.

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Purple Tangerine

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Winston Salem, North Carolina, USA

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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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Liza

Cooking Level: Intermediate

Home Town: Washington, D.C., USA

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Reviewed: Dec. 1, 2007

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.

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LB

Cooking Level: Intermediate

Living In: Riverside, California, USA

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Reviewed: Nov. 28, 2007

Quick recipe and an ingenious way to use leftovers! We had leftover bourbon sweet potatoes (w/pecans) from Thanksgiving weekend and the bread was awesome.

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fridafreak

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Oct. 23, 2007

I've never made corn bread before, and this was delicious. I did find it a little bit dry -- perhaps the recipe should read "2 2/3 *packed* sweet potatoes". I used two large ones, but next time I will definitely use three large ones. Otherwise, sweet tasting, good looking and easy to make. I might add a chili pepper next time.

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APCOOKING

Cooking Level: Intermediate

Home Town: Marmora, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: 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.

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Josie Ann

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Reviewed: Oct. 2, 2007

I thought it was very good however it was a bit crumbly for my liking. I added 1/4C more sugar and 1/4C more oil. Next time I may try 1/2C oil. The flavor was really nice. I really liked that it had sweet potatoes in it as they are so nutritionally good for you!

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HEATS4

Cooking Level: Intermediate

Living In: Holly Springs, North Carolina, USA

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Reviewed: Sep. 29, 2007

This bread is wonderful. Very moist, cuts wonderfully...I will probably never make regular cornbread again. My kids loved it too. Definitely keeping this one on file.

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Dee42

Cooking Level: Intermediate

Home Town: Elk River, Minnesota, USA

Living In: Del Rio, Texas, USA

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Reviewed: Sep. 20, 2007

it was ok...i think a bit more sugar is in order

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kate

Cooking Level: Intermediate

Home Town: Puyallup, Washington, USA

Living In: Prescott, Arizona, USA

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Reviewed: 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!

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Lin

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Reviewed: 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.

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ozfiz

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: 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.

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