I don't know how weather has been this week for you but it has been absolutely wonderful here! Cool in the morning and then getting warmer in the day with cooler nights as well.
Something I love about fall coming is also the coming of the food that comes with it! Soups and baked goods are always welcomed after a long, hot Summer.
This cornbread was the perfect addition to the soup I made this past weekend and will probably be made to go with the chili I make tomorrow! It adds a different taste to plain cornbread!
I also made this a little easier on me by using canned sweet potato puree that I found at Earth Fare. I've also seen it at Whole Foods.
Sweet Potato Cornbread
recipe adapted from this recipe from Southern Living
- 2 cups self-rising cornmeal mix
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
- 1 1/2 cups milk
- 1 cup sweet potato, mashed and cooked
- 1/4 cup butter, melted
- 1 large egg, beaten
Whisk together all ingredients, whisking just until dry ingredients are moistened.
Spoon batter into a greased 8-inch cast-iron skillet or baking pan.
Bake at 425° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.