Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 2 cups sweet potato, boiled and mashed
- 125 grams (4 ounces) unsalted butter
- 4 eggs, lightly beaten
- 1/2 cup brown sugar
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup plain yoghurt
- 2 cups coarse ground corn meal
- =
Directions
Preheat oven to 180° C (350° F).
Butter a 20cm (9 inch) cake tin.
Blend sweet potato, butter, eggs, sugar, baking soda, salt and cinnamon in a food processor until smooth. Stir in yoghurt and cornmeal and pour into greased, lined tin.
Bake for 45 minutes in preheated oven, or until a fine skewer comes out clean. Cool a little before turning out. Cut into squares to serve with meat and salad.
Cold cornbread can be fried quickly on both sides and served as a base for grilled meat.
It is possible to substitute pumpkin for sweet potato, but it must be a dry pumpkin.