Best Sweet Potato Queen Cornbread Recipes

SWEET POTATO (QUEEN) CORNBREAD

Sweet Potato (Queen) Cornbread image

This recipe comes straight from "The Sweet Potato Queens' Big-Ass Cookbook. Another one of those things where I'm gonna write down the recipe exactly like it's portrayed in the cookbook.....you have to do the Queen's justice. :)

Provided by crazycookinmama

Categories Quick Breads

Time 50m

Yield 18 serving(s)

Number Of Ingredients 9

Ingredients

1 cup all-purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder
1 teaspoon salt
1/2 cup sugar
3 sweet potatoes or 1 (16 ounce) can sweet potatoes
2 eggs
6 tablespoons milk
3 tablespoons oil

Steps:

Mom's is the ultimate example of a life well-lived. I am in total awe of her. She's smart, accomplished, beautiful-inside and out-loving, courageous, and bubbling over with the sheer joy of living.
It's been an easy fifty years for Dad, clearly. To further endear her to me personally, she and her friends turn out some excellent eats! Mom herself makes this sweet potato cornbread that is worth driving all the way to Mountain Pine, Arkansas, for, but you won't have to-here's how you do it.
Mix together this dry stuff: 1 cup all-purpose flour, 1 cup yellow cornmeal, 4 teaspoons baking powder, 1 teaspoon salt, and 1/2 cup sugar.
Separetely, mix together this wet stuff: 3 sweet potatoes, cooked and mashed (or you may use 1 16 ounce can of sweet potatoes, and in this recipe, it really is okay not to use home-cooked ones, I would tell you if it mattered), 2 eggs, 6 tablespoons milk, and 3 tablespoons oil.
Then mix the dry stuff and the wet stuff, just until it's all moist (don't beat it to death), then put it in greased muffin tins and bake at 425 until done-usually about 15 to 20 minutes.

Nutrition Facts : Calories 121.7, Fat 3.3, SaturatedFat 0.6, Cholesterol 21.4, Sodium 234.7, Carbohydrate 20.9, Fiber 1.3, Sugar 6.5, Protein 2.5

SWEET POTATO CORN BREAD

Sweet Potato Corn Bread image

This corn bread bakes to a deep golden color with flecks of sweet potato visible. It looks a s good as it tastes.

Provided by Taste of Home

Time 45m

Yield 12-16 servings.

Number Of Ingredients 9

Ingredients

2 cups all-purpose flour
2 cups cornmeal
1/2 cup sugar
7 teaspoons baking powder
2 teaspoons salt
4 large eggs, lightly beaten
3/4 cup whole milk
1/3 cup canola oil
2-2/3 cups mashed cooked sweet potatoes

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.

Nutrition Facts : Calories 267 calories, Fat 7g fat (1g saturated fat), Cholesterol 55mg cholesterol, Sodium 499mg sodium, Carbohydrate 46g carbohydrate (13g sugars, Fiber 3g fiber), Protein 6g protein.

SWEET POTATO CORNBREAD

Sweet Potato Cornbread image

I think this is perfect for Thanksgiving or Christmas, an alternative to the usual sweet potato casserole and plain cornbread. You can probably get 1 cup of mashed sweet potatoes from just one potato, but make two and eat what's left. Adapted from Canadian House and Home magazine.

Provided by Cookin-jo

Categories Yam/Sweet Potato

Time 55m

Yield 9 serving(s)

Number Of Ingredients 14

Ingredients

2 large sweet potatoes, cooked, mashed and cooled (to make 1 cup)
4 slices bacon, finely chopped
1 cup milk
1/3 cup butter
1 cup yellow cornmeal
3/4 cup all-purpose flour
1/3 cup cheddar cheese, grated
2 tablespoons dark brown sugar, packed firmly
2 teaspoons baking powder
2 teaspoons fresh thyme leaves, finely chopped (or 1 tsp dried thyme leaves)
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 tablespoon vinegar

Steps:

Grease an 8 by 8 inch baking dish.
Fry chopped bacon over medium heat until almost crisp, then drain and cool.
Pre-heat oven to 400°F.
Place milk and butter into a microwavable container and microwave on med-high for 30 seconds, to melt butter and heat slightly. Heat longer if needed.
Add cornmeal to milk and butter, stirring to combine, and then set aside.
In a large bowl whisk together flour, brown sugar, baking powder, thyme, baking soda, and salt, then stir in cheese.
In a second bowl stir together mashed sweet potatoes and eggs.
Stir cornmeal mixture into potato and egg mixture.
Pour the wet ingredients into the flour mixture, stirring, and add vinegar and chopped bacon.
Mix until just combined.
Pour into greased baking dish.
Bake for 22 - 28 minutes, until the middle springs back when pressed lightly.
Do not overbake!
Let stand before cutting.
Time does not include cooking and mashing the sweet potatoes.