For more than half the year I had been saving a recipe for the perfect accompaniment to fried okra: Sweet Potato Cornbread. With two cups of cooked mashed potatoes and pumpkin-pie spice, this bread just had to be delightful. I had imagined all the spicy goodness emerging from the oven as it baked and the aroma infiltrated every corner of the house.
The addition of self-rising cornmeal, eggs, sour cream, and butter guaranteed that the bread would be moist and not have the dryness that sometimes is a turnoff with cornbread. A dash of sugar substitute would deliver just a touch of sweetness. The recipe said hands-on time was 15 minutes—an easy food item to prepare, compared to the end-result enjoyment.
A new season of okra never went on the table amid such fanfare. Sweet Potato Cornbread and fried okra made for a Southern summer dinner experience; we just loved the flavor and moistness of this substantial bread.
Sweet Potato Cornbread
2 cups self-rising white cornmeal mix
3 tablespoons sugar
1/4 teaspoon pumpkin-pie spice
5 large eggs
2 cups cooked mashed sweet potatoes (about 1 1/2 pound sweet potatoes)
1 (8-ounce) container sour cream
1/2 cup butter, melted
Preheat oven to 425 degrees. In a large bowl stir together first 3 ingredients; make a well in the center of mixture. Whisk together eggs and next 3 ingredients; add to cornmeal mixture. Stir just until moistened. Spoon batter into a lightly greased 9-inch square pan. Bake at 425 degrees for 35 minutes or until golden brown. Makes 6 servings. (Source: Southern Living January 2012)