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Sweet Potato Corn Bread
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Gluten-Free Soy-Free Nut-Free Peanut-Free

Sweet and satisfying corn bread recipe made with organic corn.

Ingredients
Directions

    Pre-heat oven to 375° Spray 9X9" baking pan or muffin pans. In a medium bowl, combine Pamela's Cornbread & Muffin Mix, salt & sugar. Add beaten eggs & milk, mix well. Add butter, mix well. Add sweet potato and mix well again.

    Bake in the middle of oven, 25 to 30 mins. Done when the edges darken, get a little crusty looking, and a toothpick inserted in center comes out clean. Muffins will likely take 15 to 25 minutes depending on size. Make sure a toothpick inserted in center of muffin comes out clean to indicate doneness.

    © Pamela's Products, Inc.

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Linda 03/90/2020 03/31/2020
  • Rating:
These are some of the best muffins I have eaten. They are moist and very tasty. I like the crunch that the cornmeal mix gives them. I love sweet potatoes too. The muffins are a beautiful golden yellow
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Linda 02/45/2020 02/15/2020
These muffins are really moist and very tasty. The sweet potato gives them a lovely golden color.
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Linda 06/153/2020 06/02/2020
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These are some of the best cornmeal muffins I have made. They are moist and tender with a little crunch. Their color is a rich golden yellow. Sweet potatoes add more vitamin A but don’t change the flavor. I reduced the sugar to 1/4 cup and substituted canola oil for the melted butter and almond milk for the milk because I am also dairy free.
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