Cranberry Sweet Potato Cornbread


December is a month of many of our favorite things:  Cool weather, Christmas and New Year’s Day food preparations and traditions.  Avoyelles Parish is known for a great sweet potato crop harvested, cured and ready for holiday meals.  We love our super food, served in a variety of ways.  At our recently held ACT Cookbook and Art Festival, a new (to most of us) tasty treat from Tiffany Howard, Southern University Nutritionist in the LSU/SU/ACT Center, was served as a food sample.  She made Cranberry Sweet Potato Cornbread.  Tiffany is a good cook who enjoys creating new recipes like this one.  I am happy to share her recipe with you.  Tiffany is a young baker who likes to experiment with new recipes.  If you choose to make her recipe, please call our office at (318) 964-2245 to let her know how you liked it!




1          Cup Self Rising Flour
1          Cup Cornbread Mix
½         Teaspoon Cinnamon
½         Teaspoon Nutmeg
½         Cup Sugar
1          Egg, Beaten
½         Cup Milk
1          Cup Mashed Sweet Potatoes (Very Smooth)
½         Cup Chopped, Fresh or Frozen Cranberries
¼         Cup Butter, Melted


Preheat oven to 350 degrees.  Grease a suitable sized baking pan or muffin cups.  Combine flour, cornbread mix, cinnamon, nutmeg and sugar.  Set aside.  In a separate bowl, combine egg, milk, mashed sweet potatoes, chopped cranberries, and melted butter.  Put a small spoon of the batter in a custard cup and cook for a few seconds.  Taste to preview flavor and texture.  Correct if needed.  Put into prepared pan.  Sprinkle cinnamon sugar on top.  Bake until golden brown.  Test with toothpick in center of bread.  If it comes out clean, remove bread from oven serve warm or allow to cool.