top of page
Search

1940's Sweet Potato Cornbread

kristiakers




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


Ingredients

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


Instructions

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

 
 
 

Comments


Join our mailing list for updates, events and recipes

©2023 by Thyme. Proudly created with Wix.com

bottom of page