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Sweet Potato Corn Bread Recipe

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

Contributor:  
Contributor:  
Sheryl Hanson, wife of Bill Hanson
Added: Thursday, April 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cups all-purpose flour
2 cups cornmeal
1/2 cup sugar
7 teaspoons baking powder
2 teaspoons salt
4 egg, beaten
3/4 cup milk
1/3 cup vegetable oil
2 2/3 cups mashed cooked sweet potatoes

Directions:
Directions:
In a large bowl, combine the first five ingredients. In a small bowl, combine the eggs, milk, oil and sweet potatoes. Stir into dry ingredients just until moistened. Pour into a greased 13-in. x 9-in. x 2-in. baking pan.
Bake at 425 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cut into squares. Serve warm.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
45 min
Personal Notes:
Personal Notes:
The sweet potato taste is really not very obvious and this is a very moist cornbread.

 

 

 

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