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Sweet Potato Sour Cream Cornbread Recipe
Sweet Potato Sour Cream Cornbread Recipe is a new family favorite recipe. The sweet potatos adds just enough unique flavor with pumpkin pie spice bringing a little kick to make this cornbread outstanding.
Course
bread
Cuisine
American/Southern
Keyword
cornbread
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
8
servings
Calories
387
kcal
Author
Paula
Ingredients
2
cups
self-rising cornmeal
3
tablespoon
granulated sugar
1/4
teaspoon
pumpkin pie spice
4
large
eggs
or 5 small eggs
1
cup
cooked
mashed sweet potatoes
8
ounce
sour cream
6
Tablespoon
butter
melted
2
tablespoon
vegetable oil
Instructions
Preheat ove to 425 degrees F.
Add 2 tablespoon vegetable oil to 10 inch cast iron skillet and heat skillet in oven while oven is preheating.
Stir cornmeal, sugar and pumpkin pie spice together in a bowl.
Whisk the eggs, mashed sweet potatoes, sour cream and butter.
Add the cornmeal mixture to the egg mixture and stir until just blended.
Pour into hot skillet and spread evenly.
Bake at 425 degrees F for 30 to 35 minutes or until golden brown and crusty.
Serve hot.
Notes
©CallMePMc.com All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
Nutrition
Calories:
387
kcal
|
Carbohydrates:
35
g
|
Protein:
10
g
|
Fat:
23
g
|
Saturated Fat:
13
g
|
Cholesterol:
141
mg
|
Sodium:
298
mg
|
Potassium:
242
mg
|
Fiber:
4
g
|
Sugar:
6
g
|
Vitamin A:
574
IU
|
Vitamin C:
4
mg
|
Calcium:
50
mg
|
Iron:
2
mg