Potato Corn Bread Recipes
LEFTOVER MASHED POTATO CORNBREAD
This recipe brought back so many memories. As a child I loved potato pancakes and corn cakes. This recipe is a great combination of both of them! A great way to use leftover mashed potatoes (and really easy to make!).
Provided by Gina Collier
Categories Other Breads
Time 1h5m
Number Of Ingredients 8
Steps:
- 1. Mix all the ingredients together in a large bowl.
- 2. Spoon into a shallow skillet of cooking oil.
- 3. Fry until golden brown on both sides and middle is done.
SWEET POTATO CORN BREAD
This corn bread bakes to a deep golden color with flecks of sweet potato visible. It looks a s good as it tastes.
Provided by Taste of Home
Time 45m
Yield 12-16 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first five ingredients. In a small bowl, combine the eggs, milk, oil and sweet potatoes. Stir into dry ingredients just until moistened. Pour into a greased 13x9-in. baking pan. , Bake at 425° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cut into squares. Serve warm.
Nutrition Facts : Calories 267 calories, Fat 7g fat (1g saturated fat), Cholesterol 55mg cholesterol, Sodium 499mg sodium, Carbohydrate 46g carbohydrate (13g sugars, Fiber 3g fiber), Protein 6g protein.
STEPHANIE L. TYSON'S SWEET POTATO CORNBREAD
North Carolina and sweet potatoes go way back. To this day, the state is a national leader in growing the crop. Stephanie L. Tyson, the chef who oversees the kitchen at a Winston-Salem spot called (appropriately) Sweet Potatoes, likes to blend one Southern staple into another. And here, the result is a cornbread laced with a holiday-friendly undercurrent of cinnamon and nutmeg. Ms. Tyson has said that the cornbread just clicks with a side of greens, but we have a feeling it will play well with cranberries and gravy, too.
Provided by Jeff Gordinier
Categories breads, side dish
Time 45m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Heat oven to 450 degrees and lightly brush a 12-cup muffin tin with oil.
- Place potato in a small saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer until potato is tender, about 10 minutes. Drain the potato, then return to the pot and mash until mostly smooth. Measure out 1/2 cup and transfer to a large bowl (discard any remaining potato in the pot). Add eggs, oil and milk to bowl and stir to combine.
- Sift flour, cornmeal, baking powder, salt, sugar, cinnamon and nutmeg in separate large bowl. Add potato mixture and mix until just combined. (Do not overmix.) Pour batter into the prepared muffin cups and bake until the cornbread is puffed and golden, about 20 minutes. Let cool 5 minutes, then turn out onto a rack to cool completely.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 3 grams, Carbohydrate 36 grams, Fat 4 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 255 milligrams, Sugar 11 grams, TransFat 0 grams
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