"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Sweet Potato Corn Bread Recipe

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This recipe for Sweet Potato Corn Bread, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cheryl and Skylar Brown
Added: Monday, November 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 c. flour
2 c. cornmeal
1/2 c. sugar
7 t. baking powder
2 t. salt
4 eggs, beaten
3/4 c. milk
1/3 c. vegetable oil
2 2/3 c. mashed cooked sweet potatoes

Directions:
Directions:
In large bowl, combine first 5 ingredients. In small bowl, combine eggs, milk, oil and sweet potatoes. Stir into dry ingredients just until moistened. Pour into greased 13x9 baking pan. Bake at 425 for 30-35 minutes or until a toothpick inserted near center comes out clean. Cut into squares.

 

 

 

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