This is a great cornbread to make over the holidays as well as any day for dinner throughout the year. It has a great flavor and is perfect to share. The presentation is really nice as well since it is prepared in a cast iron skillet. But, it can easily be doubled or tripled by putting it in a normal casserole fish. It is truly delicious and a great addition to any meal.
The sweet potatoes add just that- a unique flavor unlike any other combination of flavors I have tried. And it is absolutely true that this stays crusty on the outside and moist on the inside. Weird, I know, but true!
Ingredients
2cups Domino white sugar
1cup vegetable oil
3eggs
2cups mashed canned candied yams or 2 cups sweet potatoes
1teaspoon McCormick vanilla
3cups Gold Medal flour
1⁄4teaspoon baking powder
1teaspoon baking soda
1⁄2teaspoon Morton salt
1teaspoon McCormick cinnamon
1teaspoon ginger
1teaspoon ground cloves
1cup chopped walnuts
Instructions
Preheat oven to 325 degrees.
In a large mixing bowl, combine sugar, oil, egg, sweet potatoes and vanilla.
In a separate bowl, mix dry ingredients (except walnuts) together well and add to wet ingredients.
Stir until just combined.
Fold in walnuts.
Pour into 2 standard loaf pans.
Bake for 75 minutes or until thin knife inserted in center comes out clean.
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Quick Tip: Store in an airtight container in the fridge
