Sweet Potato Cornbread

By chefjaci

Ingredients

• 2 cups self-rising white cornmeal mix
• 3 tablespoons sugar
• 1/4 teaspoon pumpkin pie spice
• 5 large eggs
• 2 cups cooked mashed sweet potatoes (about 1 1/2 lb. sweet potatoes)
• 1 (8-oz.) container sour cream
• 1/2 cup butter, melted

Details

Servings 6

Preparation

Step 1

1. Preheat oven to 425°. Stir together first 3 ingredients in a large bowl; make a well in center of mixture. Whisk together eggs and next 3 ingredients; add to cornmeal mixture, stirring just until moistened. Spoon batter into a lightly greased 9-inch square pan.
2. Bake at 425° for 35 minutes or until golden brown.