Sweet Potato Cornbread

marydukecooks.com Sweet Potato Cornbread

Just like Disney World, this cornbread is truly magical! You can either use an 8-inch cast iron skillet (if you like a crispy crust) or a 9-inch square pan if you like a tender crust. The square pan is the better option for leftovers. 
 
Sweet Potato Cornbread

One (6 ounce) package self-rising cornbread mix (I used Martha White Cotton’ Country Cornbread Mix) or 1 and 1/4 cups self-rising white cornmeal
2 and 1/2 tablespoons granulated sugar
1/2 teaspoon pumpkin pie spice
One (15 ounce) can yams, drained and mashed with a fork
2 large eggs
1/2 cup sour cream
1/4 cup melted, unsalted butter

Preheat oven to 425ºF. Choose one: Either spray a 9-inch square pan with non-stick spray or heat an 8-inch cast iron skillet containing 1 tablespoon canola oil (while you are preheating the oven) for 7 minutes. 

In a medium bowl; stir together cornmeal, sugar, and pumpkin pie spice. Set aside. Drain and mash yams with a fork. Set aside. In a small bowl, lightly beat eggs then add sour cream and melted butter, stirring to combine. Set aside.  To cornmeal mixture add egg mixture and yams. Stir to combine.

Pour in either a 9-inch square pan or a heated 8-inch cast iron skillet. Bake 20 to 25 minutes or until done.  Enjoy!

Published in The News and Neighbor on April 13, 2022.

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