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Sweet Potato Cornbread
Source: dLife

Cornbread sweetened with sweet potatoes and just a hint of citrus.

Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 16 servings
Amount Per Serving
Calories 119.8
Total Carbs 15.0 g
Dietary Fiber 1.0 g
Sugars 4.5 g
Total Fat 6.2 g
Saturated Fat 1.2 g
Unsaturated Fat 1.7 g
Potassium 170.3 mg
Protein 2.3 g
Sodium 108.8 mg
Dietary Exchanges
1 1/2 Fat , 1/2 Other Carbs , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 1/4 cup  yellow cornmeal
0 3/4 cup  Flour, white, unbleached, enriched
1 tbsp  low sodium baking powder
1 pinch  ground cinnamon
1 pinch  cardamom, ground
0 1/2 tsp  salt
0 1/2 cup  Margarine, 80% fat, unsalted
0 1/4 cup  brown sugar
1 each  medium eggs
1 each  egg whites
1 tbsp  Juice, orange, fresh
1 cup  mashed sweet potatoes
0 1/4 cup  fat free milk
0 1/2 cup  frozen sweet corn kernels
4 oz  canned green chile peppers
1 each  cooking spray
  1. Preheat oven to 350 degree F. In a large bowl, combine dry ingredients.
  2. Using an electric mixer, cream margarine or butter until fluffy, about 1 minute. Add brown sugar and mix briefly. Add egg and egg white, orange juice, sweet potato, and milk. Mix until smooth.
  3. Add dry ingredients and mix well. Fold in corn and green chilies. Pour batter into two 9-inch pie pans coated with cooking spray. Bake until firm and until cake tester inserted in center comes out clean (about 20 minutes). Cool before serving.

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