SWEET POTATO CORNBREAD
2 T. plus 1/3 C. vegetable oil, divided
1 C. mashed sweet potatoes
1 1/2 C. sweet milk or buttermilk
3 C. self-rising cornmeal mix
1/2 C. granulated sugar (optional)
Preheat oven to 375ÂºF.
Add 2 tablespoons vegetable oil to a 12-inch cast iron skillet. Place
skillet in oven to preheat about 10 minutes.
Combine sweet potatoes, eggs and milk in a large mixing bowl. Blend
until smooth. Add remaining 1/3 cup oil, cornmeal mix and sugar. Stir
just until combined.
Pour batter into preheated skillet. Bake 45 to 50 minutes or until
golden brown. Serve warm.