Sweet Potato Cornbread

sweet cornbread
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sweet Potato Cornbread

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



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.


Mix 1/2 cup of Rosella Sweet Potato Pancake Mix 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 

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.