Difference between revisions of "Sweet Potato Cornbread"
RealRecipes (talk | contribs) m (1 revision) |
RealRecipes (talk | contribs) m (Text replace - "Category:Cathy's Recipes" to "Category:North American cuisine") |
||
| Line 23: | Line 23: | ||
# Cut into squares. | # Cut into squares. | ||
| − | [[Category: | + | [[Category:North American cuisine]] |
[[Category:Cornbread Recipes]] | [[Category:Cornbread Recipes]] | ||
[[Category:Cornmeal Recipes]] | [[Category:Cornmeal Recipes]] | ||
Revision as of 13:36, 31 March 2012
Description
Contributed Catsrecipes Y-Group
Ingredients
- 1½ cups cornmeal
- ½ cup whole wheat flour
- 1 tablespoon baking powder
- 3 tablespoons granulated sugar
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 egg
- 3 tablespoons vegetable oil
- ¾ cup canned pure sweet potatoes mashed
- 1½ cups milk
Directions
- Sift dry ingredients.
- Beat the egg.
- Stir egg, oil, pumpkin and milk into dry ingredients quickly, leaving a few lumps.
- Pour into a greased 8-inch square pan.
- Bake at 350°F for 30 to 35 minutes.
- Cool for 10 minutes.
- Cut into squares.
