Reviewed: Dec. 14, 2011

Used 2 cups baked sweet potato ( yams) because that's what I ended up with.... Also used 1/2 cup honey instead of sugar.... Yum!

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Reviewer:

CHEFGROVER

Cooking Level: Expert

Reviewed: Nov. 16, 2011

Loved Loved Loved it. I actually added a little nutmeg, cinnamon and vanilla to the ingredients. And I baked it in a glass pan for only 25 minutes. I also melted two tablespoons of 'butter' and poured it on the top immediately after removing it from the oven. It turned out fabulously. Add your own little twist to it.

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Reviewer:

daniellekids

Reviewed: Nov. 6, 2011

Very good! This is the first homemade cornbread I've liked [other than the recipe that I lost several years ago )=]. Easy to make and tasty, too (= I did use soy milk, because it's what I have on hand, and extra light olive oil - for the same reason. I served it with (spray) butter and a sprinkle of sweetener - our sub for honey butter . . .

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Reviewer:

xraybarb (=

Reviewed: Oct. 22, 2011

This recipe came out dry and hard when I made it the first time. I increased the milk to 1 cup, the oil to 1/2 cup, and added one cup of applesauce. I also upped the sugar to 3/4 cup and added a teaspoon of baking soda so it would rise more. Came out light, fluffy and sweet. Delicious.

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Reviewer:

dockel

Reviewed: Sep. 3, 2011

I really enjoyed this recipe. I altered it to my tastes so it's quite a bit healthier and more flavorful. My changes: Used three cups sweet potatoes, skins still on. Used 1 1/2 cup whole wheat flour and 1/2 cup ground flaxseed. 1/2 cup brown sugar. Omitted the salt and added two tsp pumpkin pie spice. Used one cup milk to compensate for the ww flour. & used applesauce instead of vegetable oil. I baked them as muffins for about 10 mins at 425. They came out quite dense and lighty sweet and flavorful. Would be great with a bit of butter or some apricot jam. (:

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Reviewer:

bree (:

Cooking Level: Beginning

Reviewed: Jun. 4, 2011

Wow! This is fantastic!!! I made 1/3 into mini muffins and the rest into cornbread, and I'm having trouble resisting the urge to pick at the large pan of yumminess! I love the fact that there's sweet potatoes snuck in, and my hubby couldn't tell. Yum-o to the max, for breakfast or with ribs for dinner, and maybe with vanilla ice cream for dessert. Thanks so much for sharing!

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Reviewer:

Peggy

Reviewed: Oct. 30, 2010

I hate to give a recipe a bad review just because I didn't like it, but my kids wouldn't even eat it, and they aren't picky. They love sweet potatoes and they love my cornbread. I followed the recipe exactly. It was very thick, not crumbly at all which was a plus, but the flavor is hard to explain. I could REALLY taste the cornmeal. That was the strongest flavor. I don't know if I will ever try this again, but if I do I will add much more sugar, possibly brown sugar, and add some honey.

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Reviewer:

erinkay

Cooking Level: Intermediate

Home Town: Elkland, Pennsylvania, USA

Living In: Buffalo, New York, USA

Reviewed: Apr. 6, 2010

i used squash instead of sweet potatoes (used about a 1/2 cup less) and it worked amzing and were delicious!!

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Reviewer:

Aly16

Reviewed: Feb. 28, 2010

It's moist and crumbly at the same time, with a lovely barely-sweet flavor and no taste of the baking powder that I find in most quickbreads. Delicious!

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Reviewer:

Kayah

Cooking Level: Intermediate

Home Town: Warsaw, Masovian, Poland

Reviewed: Dec. 25, 2009

Followed the recipe but added about 1/2 c of oil instead of 1/3 c. They came out very moist! I couldn't taste the sweet potato either but overall they turned out very good! Didn't use the 9X13, I used a muffin pan.

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