Sweet Potato Cornbread

Hi there– It’s finally happened!  We are into soup weather around here.  Chilly mornings, snuggly sweaters and bubbling pots of  soup.  And to go with that bowl of soup– there’s cornbread!!

This hearty cornbread is laced with sweet potato, pumpkin pie spice.  It smells wonderful coming out of the oven.  Top it with honey or a drizzle of maple syrup–or like here with a splash of sour cream & berry jam.

1 medium sweet potato
1 cup yellow cornmeal
1 cup flour
1/2 cup sugar
1 tab. baking powder
1 tsp. salt
1 tsp. pumpkin pie spice (or cinnamon)
2 eggs
3/4 cup milk
1/2 cup sour cream
3 tab. canola oil

Poke it with a fork and then cook the sweet potato (12 minutes in the microwave– or about an hour in a 400 degree oven) until it is tender.  Peel the sweet potato and mash it with a pastry blender or a fork until it’s creamy.  Set aside.

In a large mixing bowl, stir together the cornmeal, flour, sugar, baking powder, salt and pumpkin pie spice.  Then mix in the eggs, milk, sour cream and oil.  Finally fold in the sweet potato until it’s all blended.

Spoon the cornbread mixture into a 9″ or 10″ baking dish and put it into a 425 degree oven for 20 to 25 minutes until it is golden and firm to the touch.  Set it on the table with a pot of soup– perfect!


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