Potato Corn Bread Food

SWEET POTATO CORN BREAD

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, combine the eggs, milk, oil and sweet potatoes. Stir into dry ingredients just until moistened. Pour into a greased 13x9-in. baking pan. , Bake at 425° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cut into squares. Serve warm.

LEFTOVER MASHED POTATO CORNBREAD

Steps:

• 1. Mix all the ingredients together in a large bowl.
• 2. Spoon into a shallow skillet of cooking oil.
• 3. Fry until golden brown on both sides and middle is done.

SWEET POTATO CORN BREAD

Steps:

• Preheat oven to 425 Degrees and spray a 9 x9 inch pan with cooking spray.
• In a medium bowl, sift together the first 7 ingredients.
• With a pastry blender or 2 forks, blend in the margarine.
• Stir the Sweet Potato into the dry ingredients.
• Add the milk, egg and vanilla and stir with a whisk to combine.
• Pour batter in to prepared dish and spread evenly.
• Bake for 20 minutes or until a tooth pick inserted in the center comes out clean.

SWEET POTATO CORN BREAD

Steps:

• Bring sweet potatoes, peeled and cut into chunks (about 2 or 3 medium potatoes) to a boil, covered with water, in a medium saucepan. Reduce the heat to low and simmer for about 20 minutes, until tender.
• Drain thoroughly and press through a strainer into a bowl and set aside to cool slightly.
• Preheat oven to 425 degrees.
• Sift together the cornmeal, flour, baking powder, salt, baking soda, pepper, and nutmeg.
• Add the egg and buttermilk to the sweet potato puree and mix until well blended.
• In a 8 or 9 - inch ovenproof skillet, heat the butter until just sizzling - about 2 minutes. Swirl the butter in the pan to coat it well. Pour any excess butter into the sweet potato mixture.
• Quickly add the cornmeal mixture to the sweet potato mixture and stir until blended and pour the batter into the skillet.
• Bake for 20 or 30 minutes, until lightly golden and the corn bread has pulled away from the sides of the pan. Remove from the oven and cut into wedges.
• Serve hot!

SWEET POTATO BUTTERMILK CORNBREAD

Steps:

• Preheat oven to 425 degrees.
• In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. Cut in butter with two forks, a pastry cutter or your fingers until mixture is crumbly.
• In a medium mixing bowl beat egg until frothy. Stir in buttermilk and sweet potatoes. Pour mixture into flour mixture stirring just until blended. Pour batter into greased 9x9x2 inch baking dish.
• Bake 20 minutes or until center springs back when pressed. Cool in pan on wire rack. Cut into squares and serve.

POTATO CORN BREAD

Steps:

• Preheat oven to 400.
• Mix dry ingredients together, then add wet.
• Poor mixture into greased 9"x13" pan.
• Bake 20-25 minutes, slightly brown on top, or toothpick comes out clean.