Student Recipe | Sweet Potato Cornbread

By Culinary Academy Las Vegas March 9, 2016

Student Recipe | Sweet Potato Cornbread

Here is the recipe!

D’s D-Lish Sweet Potato Cornbread


  • 2 cups of cornmeal
  • 1 cup all-purpose flour
  • ½ cup white sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1-1 ½ cup mashed sweet potatoes (best if oven baked in foil)
  • 3 eggs
  • 1 (13.5 oz) can of coconut milk
  • ¼ cup of coconut oil


  • Preheat the oven to 375 degrees F
  • In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt
  • In a separate bowl, whisk together the mashed sweet potatoes, eggs, coconut milk and coconut oil.
  • Add the wet ingredients to the dry ingredients and stir until just combined
  • Pour the batter into a hot, greased cast-iron skillet or in a muffin pan sprayed with cooking spray (recipe should make 10-12 muffins)
  • Place in the oven and bake until golden brown. Test by inserting a toothpick in the center – if it comes out clean, they’re ready!

The Simplified Version

  • 2 boxes of Jiffy Cornbread Muffin Mix
  • 2 eggs
  • 1 can of sweet yams, mashed (12-14 oz.)
  • Replace oil with coconut oil (follow box directions)
  • Replace milk with coconut milk (follow box directions)

Let us know if you try making the recipe. You can tag us in your photos on social media by using #CALV.

Let’s Chat!