Daily Dish: Sweet Potato Cornbread


Spartanburg Community College Culinary Arts student Laura Childers shares a sweet potato recipe.


Sweet Potato Cornbread Recipe




2c Self-Rising white cornmeal mix

3T Granulated Sugar

1/4t pumpkin pie spice

5 large eggs

2c (about 1 1/2 lbs.) mashed, cooked sweet potatoes 8oz. sour cream

1 stick (4oz.) unsalted butter melted plus more for the skillet or muffin pans



  1. Preheat oven to 425 degrees. Heat a 10-in cast iron skillet in the oven for 5 minutes 2. Meanwhile stir together the cornmeal mix, sugar and pumpkin pie spice in a large bowl. Make a well in the center of the mixture.  In a separate bowl, whisk together the eggs, mashed sweet potatoes, sour cream, and butter.  Add the sweet potato mixture to the cornmeal mixture stirring just until moistened.  Carefully butter the hot skillet and spoon the batter into it.
  2. Bake for 20 to 35 minutes or until golden brown and a toothpick or wooden tester inserted in the center comes out clean or almost clean. Slice the sweet potato cornbread into wedges or squares and serve warm or at temperature.

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