Pumpkin Cornbread


1 tbsp RawSpiceBar’s Pumpkin Pie Spice
2 c. cornmeal mix
3 tbsp sugar
5 eggs
1 1/2 pounds sweet potatoes, cooked & mashed
1 tsp baking soda
2 c. plain, nonfat yogurt
1 oz butter
Salt, to taste


1. Preheat the oven to 425°F. Heat a 10-inch cast-iron skillet in the oven for 5 minutes.
2. Meanwhile, stir together the cornmeal, baking soda, salt, sugar, and RawSpiceBar’s Pumpkin Pie Spice in a large bowl.
3. Whisk eggs, sweet potatoes, yogurt, and butter in a separate bowl. Add sweet potato mixture to cornmeal, stirring until moistened. Butter skillet and spoon the batter into it.
4. Bake for 20 to 35 minutes, or until golden brown. Slice and serve warm.
Makes 6-8 servings.

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