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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 9 |
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While on a family vacation in Virginia last year, we ate at a restaurant called Food For Thought. They serve sweet potato cornbread with their meals....it was delicious. Being the health conscious person that I am, I created this recipe. (Note: I use salt substitute in this recipe and a baking powder that is sodium free) Ingredients:
1 1/2 cups white whole wheat flour |
3/4 cup yellow cornmeal |
3/4 teaspoon salt substitute |
4 teaspoons sodium-free baking powder |
1/4 cup light brown sugar |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1 1/2 cups sweet potatoes, peeled and shredded |
4 tablespoons light margarine |
1 cup skim milk |
2 tablespoons skim milk |
1/3 cup pasteurized liquid egg-whites |
1 teaspoon vanilla extract |
cooking spray |
Directions:
1. Preheat oven to 425 Degrees and spray a 9 x9 inch pan with cooking spray.
2. In a medium bowl, sift together the first 7 ingredients.
3. With a pastry blender or 2 forks, blend in the margarine.
4. Stir the Sweet Potato into the dry ingredients.
5. Add the milk, egg and vanilla and stir with a whisk to combine.
6. Pour batter in to prepared dish and spread evenly.
7. Bake for 20 minutes or until a tooth pick inserted in the center comes out clean.
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