400 degrees. Oiled cast iron skillet. 1 1/2c cornmeal. 1/2 einhorn flour. Salt 1/2 T. Baking powder 1T. 1/2 c Brown/white sugar mix. 1c+ cooked s potatoes. 1/4 oil. 2 eggs. I c milk Add spices, cinnamon/nutmeg. Pull hot skillet out of oven. Bake 20-30 min. Or till browned on top Reg Wanda cornbread would have onion, cheese, jalapeno. Sounds good too!
Sounds delicious! I am thinking sweet potato cornbread, slice of country ham, fried potatoes, and beans!!! Oh yum! Saw a video yesterday on sweet potato biscuits… who knew we could do this with sweet potatoes! Thank you.
There was a restaurant (501) in Harrisburg, Pa, that made a sweet potato cornbread that I have never ever had it's match. It was said to be an old Cajun recipe ( it wasn't spicy). They went out of business and took the recipe with them. It was different, the sweet potato was in the center and the cornbread surrounded it. Then there was a layer of butter floating on the top. I would love to get my hands on that recipe.
It looks tasty Wanda. Thanks for sharing the recipe! I love cornbread and when I was stationed at the Marine Corp Air station in Santa Ana, CA, restaurants served cornbread with honey and butter on the side. I thought it was really good spread in the warm sliced bread.
Hi Wanda, my favorite cornbread is crackling bread. If you can find cracklings anymore I always mix my cornbread as usual and then add 2 cups pork cracklings blend well and pour into your skillet and bake as usual. I am going to have a couple of hogs next year just so I can have my cracklings, lard, and cured bacon. I have Morton Salt's first book that came out when Morton Salt Co. began producing their salt about 70 years ago. It is a book on how to cure your pork in a smokehouse. We don't get the cold, cold nights and cold days as we used to get so in order to keep your meat until you are ready to cure it out you would have to freeze it and thaw it when the weather got cold enough long enough. If you would like a copy of this book for your own use I would need an address to send it to you. It is a treasure to have even a copy of this book. I know how tocure pork the oldfashioned way as we did on the farm. When I was 16 my dad was down and couldn't walk etc. Me and my younger sister had to do the butchering that winter. It was hard but we got it done and my mother taught me all about sugar curing meat that year. If you want a copy of this book I will see to it you get one. Jessie from Arkansas
Good Morning Ms. Wanda! Good Morning Everyone! I hope everyone has a safe, blessed day. Lol… I always dislike drying my husband’s and mine overalls because of how loud they Clang around in the dryer. I was blessed with my sweet potatoes doing great this year so I have been looking up recipes that I can use them in. Thank you for sharing this I will definitely be trying this one. I adore you Ms. Wanda 😊❤
Going to have to try this. So far I've made sweet potato pancakes and sweet potato yeast rolls. Both turned out fantastic. Hoping the same is true with this cornbread. Because I'll be honest, I've never made one decent batch of corn bread.
Awww dang! We just had chili! I am going to have to try this. Now, I like sweet potatoes. But, hubby doesn't. Unless it's in a soup or something chopped up. I wonder will he like this? And you're right about the iron skillet. It's not cornbread if it's not in a iron skillet! LOL At least not in the South!
This looks like a yummy treat Ms Wanda. We are going to make a savory and sweet version of this to compare. It'll probably be awesome either way, just depends on what it is served with.
I like your technique of frying the batter on the stovetop for a few minutes which is a clever way of making the crust browner & crunchier & I'll try that. However, I'll stick to my usual 'traditional cornbread recipe' though because ' as the saying goes if it ain't broke I won't fix it'.
That looks yummy! It's that time of the year when it's a good thing to bake something in the oven to kill the chill in the house at the same time. Cornbread is always a good choice! Thanks for the idea of adding sweet potato to it, Wanda! This will definitely be on my list of things to try, ASAP! ;)
Hello Miss Wanda , from Paradise , Michigans Upper Peninsula , twin cities , Iron Mountain & Kingsford , home of Henry Ford , and the biggest Cornish Pump in America , and in WW2 , 1942 , our towns built over 4000 gliders for the Air Force , touch down 1943 , Sicily Normandy , Cool family history where I live , plus International Ski Jumping , Giant Pine Mountain , 90 meter slide , they FLY ! Sharing for Fun
Is there a reason to use a spoon rather than a whisk? I want my first attempt to not flop and I always use a whisk when baking. Also, anyone else in the north Texas 4 corner area not getting eggs? It's a real problem here locally.
I want to cook all this lovely stuff but I'm just one person most of the time nobody to cook for lol, great for a less stress life , but a real bummer when you want to play with your food 😅 👍🥰🥰
Yeah between the overalls clanging and the metal spoon stirring the bowl…lol…rubber spatulas don’t make that loud background noise…just another hint!! ❤
WHY is it that, after all the hundreds of food cooking videos I watched and the guy is the food taster, I have never heard the guy say "DON'T EVER MAKE THAT AGAIN !" I mean there are thousands of shows on TV and videos on RU-vid. Just makes you wonder. Where is that NASTY recipe and who made it.
