South Western Yam and Chili Cornbread

[Guest guest]

I had to make this to believe it.

Very good.

 

South Western Yam and Chili Cornbread

 

1/2 cup butter or margarine

1/4 cup granulated brown sugar

1 egg plus 1 egg white

1 tbsp. orange juice

1 cup cooked, mashed sweet potato (I used canned)

1/2 cup skim milk (I used soy milk)

3/4 cup yellow or white cornmeal

3/4 cup unbleached flour

1 tbsp. baking powder

1/2 tsp. each cinnamon and cardamon

1/2 tsp. salt

1/2 cup thawed frozen corn kernels (I used canned)

4-oz. can chopped green chilies, rinsed

 

Preheat oven to 350 degrees. In an electric mixer or

food processor,

add margarine; cream until fluffy, 1 1/2 minutes. Add

brown sugar;

pulse 1 minute. Add egg, egg white, orange juice,

sweet potato, and

milk. Add dry ingredients; mix well. Fold in corn and

green chilies

by hand (batter will be thick.) Divide mixture into

two 9-in. pie

tins coated with nonstick cooking spray. Bake until

tester inserted

into center comes out clean, about 15 minutes. Remove

to rack; cool.

Makes 16 servings.

 

 

 

 

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