Sweet Potato CornBread

With sweet potato in the mix this easy batter bread is just sweet enough to serve with chili to counter it's heat, but is equally tasty for breakfast. I finally hit on a cornbread my husband likes!

Ingredients:

1 1/2 cups mashed sweet potato

1 cup cornmeal

1/2 cup dry Cream of Wheat

1 cup flour

1/2 cup sugar

1 tbsp baking powder

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

2 eggs

1/2 cup plain Greek yogurt

3/4 cup milk

2 tbsps olive oil

4-5 pats of butter

First roast the sweet potato, foil wrapped, in a 425°F oven for 1 1/2 hours. This was a large potato, if you use two smaller ones the baking time may be shorter. Once it is baked cut it opened and mash with a fork. 

Place an oiled 10" cast iron pan in the 425°F oven to heat up while making the batter.

In a large bowl mix the cornmeal, Cream of Wheat, flour, sugar, baking powder, cinnamon, nutmeg and salt together.

In another bowl combine the mashed sweet potato, eggs, Greek yogurt, milk and olive oil. Fold this mixture into the dry ingredients and mix just until combined. Remove the skillet from the oven and pour the batter in.  Bake for 25-30 minutes or until a cake tester comes out clean.

Dab with pats of butter and serve immediately.

You can even see flecks of sweet potato in it! Yum!

From: chewoutloud.com

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