Sweet Potato Cornbread

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Sweet Potato Cornbread

  • Author: Rosella Baked Goods
  • Prep Time: 5
  • Cook Time: 18
  • Total Time: 23
  • Yield: 4 Servings 1x
  • Category: Sweet potato Cornbread

Ingredients

Scale

1/2 cup of Rosella Sweet Potato Pancake and Waffle mix,
½ cup cornmeal
¼ cup brown sugar
2 tsp baking powder
1/8 tsp salt
1 cup of buttermilk
1/3 cup of melted butter.


Instructions

Mix 1/2 cup of Rosella Sweet Potato Pancake and Waffle mix, ½ cup cornmeal, ¼ cup brown sugar, 2 tsp baking powder, 1/8 tsp salt, 1 cup of buttermilk, 1/3 cup of melted butter.
Grease muffin pan or an 8inch baking tin.
Bake in 375-degree oven for 16-18 min or until toothpick comes out clean.
Top with butter while cornbread is still warm 


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