Home-Cooked: Sweet Potato Cornbread

Every so often I get a nagging craving for something that lingers until satisfied. This unfortunateturned blissful occurrence, presented itself just a few weeks ago. After binging on episodes "Chopped" and seeing a chef do a clever take on "cornbread," my own culinary creative juices start flowing. I decided not only was I going to get what I wanted, but I was going to add in a little "Geo" flavor and flare to modernize the classic cornbread recipe.

With a pinch of luck, (and some sweet potatoes that I needed to use quickly) - I was able to upgrade the classic "Jiffy" cornbread recipe and turn it into a skillet-baked Sweet Potato Cornbread. The end result was absolutely delicious, and I am happy to share the recipe with you!

SWEET POTATO CORNBREAD

INGREDIENTS

  • 2 Boxes of Jiffy Cornbread Mix
  • 2/3 Cups Milk
  • 2 Eggs
  • 1 Cup of Mashed Sweet Potatoes
  • Teaspoon of Honey
  • 1 teaspoon Cinnamon
  • 1 teaspoon Ginger

INSTRUCTIONS

  1. Preheat over to 400 degrees, and place a cast iron skillet inside to heat while you make the batter.
  2. Combine all ingredients in a large bowl, whisking until well mixed. 
  3. Carefully remove the cast iron skillet from the oven, and coat the bottom and sides with cooking spray.
  4. Pour in batter and spread evenly in the skillet.
  5. Place in oven and cook for 25 - 30 minutes.
  6. Enjoy!