Brown Sugar Sweet Potato Cornbread

Ingredients

1 1/4 cup self-rising cornmeal **

1 cup all-purpose flour

1 cup mashed sweet potato

1 tsp. baking powder

1/2 tsp. baking soda

3/4 tsp. salt

1 cup whole milk

1 stick of butter, melted

2 eggs, lightly beaten

1/2 cup brown sugar

1 tsp. vanilla

Preheat the oven to 375 degrees.
In a large bowl, combine the cornmeal, flour, brown sugar, baking powder, baking soda and salt.
In a separate bowl, beat together mashed sweet potato, eggs, melted butter (cooled) and vanilla.
Pour the sweet potato mixture into the flour mixture. Stir in most of the way, then whisk in the milk. Beat until smooth but don’t over mix.
Heat a 10” cast iron skillet with a tablespoon of butter and once warm, pour in batter. Bake for 25 minutes or until a toothpick comes out clean when put in the center.
Serve with molasses butter.

* NOTE: Substitute for self-rising cornmeal: 3/4 cup plus 3 tablespoons cornmeal, 1/2 teaspoon of salt, and a tablespoon of baking powder. Then, follow this recipe.

275 calories. 11g fat (7g saturated fat, 64mg cholesterol.) 623mg sodium. 38g carbohydrates (2g fiber, 13g sugar.) 5g protein. 150mg calcium, 1mcg vitamin D, 2mg iron, 221mg potassium.

Lower Fat: Substitute ¼ c apple sauce for half of the butter. Use skim milk. 235 calories. 6g fat (3g saturated fat, 50mg cholesterol.) 586mg sodium. 40g carbohydrates (2g fiber, 14g sugar.) 5g protein.
Lower carbohydrate: This recipe would not substitute well as a lower carbohydrate recipe.
Lower sodium: Reduce salt to ¼ tsp. Reduces sodium to 436mg.
Dairy-free: Use Grape-seed oil & Nut milk of choice. 283 calories. 13g fat (2g saturated fat, 37mg cholesterol.) 450mg sodium. 38g carbohydrates (2g fiber, 13g sugar.) 5g protein.
Gluten-free: Substitute gluten-free flour for all-purpose flour. 270 calories. 11g fat (7g saturated fat, 64mg cholesterol.) 630mg sodium. 38g carbohydrates, 3g fiber, 13g sugar.) 5g protein.


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