#3894 - Cinnamon Nutmeg Cornbread

(by Shirley McNevich)

1 medium sweet potato (washed, peeled and cubed)
1 1/2 cups yellow cornmeal
1 cup flour
1/2 cup white sugar
1 TBSP baking powder
1 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
2 eggs
1/2 cup Breakstone's sour cream
3/4 cup milk
2 TBSP canola oil + extra for oiling the skillet

Place the cubed sweet potatoes in a pot and cover them with water--bring them to a boil over medium heat, then cook until fork tender. Drain the cubed sweet potatoes but DO NOT RINSE. Use some canola oil to grease a 10" cast iron skillet. Place the oiled skillet in the oven and start heating the oven to 425 degrees. In a bowl add yellow cornmeal, flour, white sugar, baking powder, salt, cinnamon and nutmeg--whisk to mix. Mash the drained sweet potatoes and stir until almost smooth. Add 1 1/2 cups of the mashed sweet potatoes to a bowl, then add the sour cream, milk and 2 TBSP canola oil--stir well. Add the egss--mix well. Pour the sweet potato mixture into the cornmeal mixture--stir just until mixed. Take the hot skillet out of the oven and pour the batter evenly into the hot skillet. Use the back of a spoon to smooth the top. Return it to the oven and bake 25 minutes or until center is puffed up and the top is golden brown (you should also see cracks around the edges).