Sweet Potato Cornbread

Sweet Potato Cornbread

From Johnson & Wales Associate Instructor/Chef Susan Yelliott-Batten

Serves 8 to 12


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.