Home Court Cuisine Sweet Potato Cornbread

Sweet Potato Cornbread


Ann Dasher, Twin Lakes Mixed Doubles B3

2   cups self-rising white cornmeal
3   Tbsp. sugar
¼   tsp. pumpkin pie spice
5    eggs
2   cups cooked mashed sweet potatoes
1   (8-oz.) container sour cream
½   cup butter, melted

Stir first three ingredients together, make a well in center. Whisk eggs and next three ingredients & add to dry ingredients. Stir until just moistened. Spoon into lightly greased 9-inch square pan. Bake at 425 degrees for 35 minutes.

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