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1940's Sweet Potato Cornbread

This Sweet Potato Cornbread recipe came out of a 1940's cook book of my grandmother. The name of the cook book is Ida Bailey Allen's Money-Saving Cook Book and it was dedicated to The Patriotic Homemakers of America. The cornbread is simple and delicious! And the sweet potato give it a hint of sweetness that is delightful.

Sweet Potato Corn Bread


1 egg

1 1/2 cups mashed sweet potato

3/4 cup milk

1 1/2 tbsp melted shortening

1 1/2 cups corn meal

4 tsp baking powder

1 tsp salt


Beat the egg in a bowl, add the sweet potato, the milk and shortening. When smooth, add the corn meal, baking powder and salt, pour into a well-oiled large cake pan and bake 25 to 30 minutes in a hot oven, 375 - 400 degrees. (I used an 8 inch cast iron skillet to bake the corn bread)

For a video tutorial visit my YouTube channel

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