Sweet Potato Corn Bread

Sweet and satisfying corn bread recipe made with organic corn.

Ingredients

    Yield:

Directions

    Pre-heat oven to 375° Spray 9X9" baking pan or muffin pans. In a medium bowl, combine Pamela's Cornbread & Muffin Mix, salt & sugar. Add beaten eggs & milk, mix well. Add butter, mix well. Add sweet potato and mix well again.

    Bake in the middle of oven, 25 to 30 mins. Done when the edges darken, get a little crusty looking, and a toothpick inserted in center comes out clean. Muffins will likely take 15 to 25 minutes depending on size. Make sure a toothpick inserted in center of muffin comes out clean to indicate doneness.

    © Pamela's Products, Inc.

Customer Reviews

Based on 3 reviews
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L
Linda

These are some of the best muffins I have eaten. They are moist and very tasty. I like the crunch that the cornmeal mix gives them. I love sweet potatoes too. The muffins are a beautiful golden yellow

L
Linda

These muffins are really moist and very tasty. The sweet potato gives them a lovely golden color.

L
Linda

These are some of the best cornmeal muffins I have made. They are moist and tender with a little crunch. Their color is a rich golden yellow. Sweet potatoes add more vitamin A but don’t change the flavor. I reduced the sugar to 1/4 cup and substituted canola oil for the melted butter and almond milk for the milk because I am also dairy free.