Recipe Sweet Potato Cornbread

I just made corn bread this weekend and mentioned to a friend that it would be nice to give it a Fall twist... she sent me this:

Sweet Potato Cornbread

QVC: My Recipe Book by David Venable

More fun Fall inspired recipes are located on the right when you open the link. Who knew QVC had recipes??

 

I love cornbread @Motomom34 .... pics of yours or it didn't happen

Looking for an easy simple recipe that even a bear could follow and whip up in the cast iron... any suggestions?
@Ganado ? @Brokor ?

Still need to fix up the bannock mix @Hanzo gave me...

Good stuff !

Have a great day all!

Take Care and God Bless,

Bear

 

Ran into this right as the wife and I began our experiment in dehydrating sweet potatoes.
We'll find out how they did early tomorrow
The sweet potato cornbread looks delicious

 

shoo fly pie on the molasses thread

Skillet cornbread is easy also can use in dutch oven
coat the cooking surface of a 10-inch oven-safe skillet with bacon drippings or vegetable oil, and warm the skillet in the oven for 10 minutes at 450 degrees Fahrenheit.

Easiest Version
Beat 2 cups of buttermilk with one egg, and
stir in 1 3/4 cups white cornmeal. (you can substitute yellow cornmeal its just heavier)
Mix in 1 teaspoon each of baking powder, baking soda and salt.
Pour the batter into the hot skillet and bake it at 450 degrees Fahrenheit for 15 minutes.

Sweet version with yellow corn and you can add jalapeno's
1 cup yellow cornmeal,
1/2 cup all-purpose flour,
3 tablespoons sugar,
2 teaspoons baking powder and
3/4 teaspoon salt in a large bowl.
Melt 1/4 cup butter, and stir it into the mixture, along with 3/4 cup canned creamed corn and one beaten egg. Pour the batter into a buttered 8-inch square baking pan, and bake it at 400 degrees Fahrenheit for approximately 20 minutes or until the edges of the cornbread start to pull away from the sides of the pan.

Insert a toothpick in the center of the cornbread to see if it emerges clean.