Tuesday, August 25, 2020

Sweet Potato Cornbread (1847)

  • 1 large sweet potato (to make 2 cups pulp)
  • 1/4 lb butter
  • 4 eggs, beaten
  • 1/2 cup brown sugar
  • 1/2 tspn baking soda
  • 1 tspn each salt and cinnamon
  • 1 cup yogurt
  • 2 cups finely ground white cornmeal
  • 1/2 cup each raisins and pecans (optional)
Bake or boil the sweet potato in its skin. When cool enough to handle, peel it and puree the pulp. Mix together butter and the pureed pulp. 

Beat eggs with sugar, baking soda, cinnamon and salt, and add to puree.  Beat in yogurt, white cornmeal, and optional raisins and pecans. 

Pour into buttered 9-x-9-x-3-inch baking pan, and bake at 350 degrees until browned, 45 to 60 minutes. Makes 9 to 16 squares.

More "Lost" Sweet Potato Recipes
Honey Sweet Potatoes with Corn Flakes (1946)
Sweet Potato Cinnamon Loaf Cake with Vanilla (1935)

(Origin - "I Hear America Singing - The Cooks and Recipes of American Regional Cuisine" by Betty Fussell, published by Penguin Books, 1986. This recipe was adapted by author Betty Fussell from one in "The Carolina Housewife" published in 1847.)  

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