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Sweet Potato Cornbread



* 1 1/2 cups yellow cornmeal, 1 1/2 cups all-purpose flour, 1 tablespoon plus 1 1/2 teaspoons baking powder and 3/4 teaspoon salt, combined, may be substituted for the self-rising cornmeal mix.


  1. Heat oven to 375 degrees F.
  2. Put 2 tablespoons of oil into a cast-iron skillet and place skillet in oven to preheat.
  3. Combine mashed sweet potatoes, eggs and milk in a large mixing bowl. Blend until smooth. Add remaining 1/3 cup oil; cornmeal; and, if desired, sugar. Stir until just combined. Pour into preheated skillet.
  4. Bake for 40 to 45 minutes or until golden brown.
  5. Serve warm.


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