-
Check here for the full archive of recipe collections.More >> Check here for the full archive of recipe collections.More >> Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More >> Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More >> Check out this collection of ways to use graham crackers, a snack time favorite and classic ingredient in desserts.More >> Shake up some of your favorite St. Patrick's Day ingredients with a twist on tradition. Click through for recipes featuring corned beef, cabbage and potatoes.More >> From chocolate to red velvet to lemon, there are few things as inviting as a homemade cake. Check out this variety of recipes.More >>
-
Try these Ingredient Substitutions when you're in a bind!More >> Try these Ingredient Substitutions when you're in a bind!More >> Simple solutions for healthier cooking.More >> Substituting a few siple ingredients in your recipes will go a long way to making them - and you - significantly more healthy! More >> A pinch of this, a dab of that... click here for a printable conversion chart.More >> Keep this posted on your refrigerator for easy reference! More >> Money Saving IdeasMore >> Money saving ideas to bet on.More >> What are your favorite things to cook your family? Once you have submitted your recipe, we'll post it online with your name and state for everyone to see.More >>
Sweet Potato Cornbread
From Johnson & Wales Associate Instructor/Chef Susan Yelliott-Batten
Serves 8 to 12
Ingredients:
1 cup mashed sweet potato (freshly cooked or canned)
2 large eggs
2 egg whites
1 ½ cups buttermilk
2 1/3 cups cornmeal
1 cup all purpose flour
½ cup sugar
1 tablespoon baking powder
1 ½ teaspoons salt
½ teaspoon baking soda
¼ teaspoon ground ginger
½ cup butter, melted
Preparation Instructions:
- 1. Preheat oven to 375. Grease a 9" baking pan or cast iron skillet.
- 2. In a large bowl, beat sweet potato, eggs and buttermilk together.
- 3. In another bowl, combine all dry ingredients well.
- 4. Add dry ingredients to sweet potato mixture. Add melted butter. Stir only well enough to incorporate wet and dry ingredients. Do not over mix.
- 5. Pour batter into prepared pan and bake for 30-45 minutes.
** Cooked pumpkin or butternut squash may also be substituted for sweet potato.
