Ingredients
- 2 cups self-rising cornmeal
- 3 tablespoon granulated sugar
- ¼ teaspoon pumpkin pie spice
- 4 large eggs (or 5 small eggs)
- 1 cup cooked, mashed sweet potatoes
- 8 ounce sour cream
- 6 Tablespoon butter, melted
- 2 tablespoon vegetable oil
Recipe Description
Sweet Potato Sour Cream Cornbread is my latest obsession! The sweet potatoes adds a unique flavor and the pumpkin pie spice kicks it up and gives it a nice warmth. The sweet potatoes and sour cream keeps this cornbread soft and moist on the inside while the outside is crispy from baking in a cast iron skillet!
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