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Mexican Sweet Potato Cornbread

4 star rating
 

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Submitted by: Nikki DeCastro

 

This sweet cornbread batter contains mashed sweet potatoes, whole kernel corn, shredded cheese and green chilies.
 

Ingredients

  • 2 tbsp canola oil
  • 1 cup white (granulated) sugar
  • 1 cup white (all-purpose) flour
  • 1 cup yellow cornmeal
  • 1 tsp salt
  • 1 tbsp baking powder
  • 1 1/2 tsp cumin
  • 2 eggs
  • 1/2 cup butter, melted
  • 1/2 cup milk
  • 1/2 cup sour cream
  • 1 4 oz can green chilies, drained and diced
  • 1, 15 oz can (Louisiana) sweet potatoes, drained and mashed
  • 1 cup jalapeno-Jack cheese, grated
  • 1 cup frozen corn kernels

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Method

Preheat oven to 350 degrees. Coat a 10 inch cast iron skillet with canola oil. Place sugar, flour, cornmeal, salt, baking powder and cumin in a bowl and stir with a whisk. In a separate bowl, whisk eggs. To eggs, add melted butter, milk, and sour cream and whisk gently. Stir sweet potatoes into this mixture. Gently fold dry ingredients into wet mixture, being careful not to over mix. Fold in cheese and frozen corn. Heat coated cast iron skillet in oven for 5 minutes. Pour batter into prepared pan and bake for 45 minutes, or until lightly browned and a toothpick comes out clean when inserted into the center. Cornbread should spring back when pressed lightly with your finger. Place skillet on a wire rack to cool for 5 minutes. Turn out on parchment paper.

 

Notes:

 

Number of Servings: 8 to 10

 

Submitted by: Nikki DeCastro ()

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