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Sweet Potato Cornbread

Sweet Potato Cornbread

Print Recipe
Sour cream and Bruce’s Yams Cut Sweet Potatoes give this Sweet Potato Cornbread recipe a rich and fluffy texture. Great with a hearty chili or soup!
Course Side Dish
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12

Ingredients

  • 1 15 oz. box honey cornbread mix
  • 3/4 cup Bruce’s Yams Cut Sweet Potatoes drained
  • 1 large egg
  • 2/3 cup evaporated milk
  • 1/3 cup corn oil
  • 1/4 cup dairy sour cream

Instructions

  • Heat oven to 375°F.
  • Lightly grease an 8 x 8 metal baking pan.
  • In the bowl of an electric mixer, beat together all ingredients until batter is smooth.
  • Transfer to prepared pan and bake for 30 minutes.
  • Allow to cool slightly before cutting.