Student Recipe | Sweet Potato Cornbread

Here is the recipe!

D’s D-Lish Sweet Potato Cornbread

Ingredients

• 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

Directions

• 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.