Sweet Potato (Queen) Cornbread

By janicecraig

This recipe comes straight from "The Sweet Potato Queens' Big-Ass Cookbook. Another one of those things where I'm gonna write down the recipe exactly like it's portrayed in the cookbook.....you have to do the Queen's justice. :)

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup sugar
• 3 sweet potatoes or 1 (16 ounce) can sweet potatoes
• 2 eggs
• 6 tablespoons milk
• 3 tablespoons oil

Details

Servings 1
Preparation time 20mins
Cooking time 50mins
Adapted from food.com

Preparation

Step 1

1 Mix together this dry stuff: 1 cup all-purpose flour, 1 cup yellow cornmeal, 4 teaspoons baking powder, 1 teaspoon salt, and 1/2 cup sugar.

2 Seperately, mix together this wet stuff: 3 sweet potatoes, cooked and mashed (or you may use 1 16 ounce can of sweet potatoes, and in this recipe, it really is okay not to use home-cooked ones, I would tell you if it mattered), 2 eggs, 6 tablespoons milk, and 3 tablespoons oil.

3 Then mix the dry stuff and the wet stuff, just until it's all moist (don't beat it to death), then put it in greased muffin tins and bake at 425 until done-usually about 15 to 20 minutes.