Yam Cornbread With Chilies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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this sounded interesting... I haven't tried it yet .. but I thought the sweet potato, whole corn and chili peppers made it sound good and something different to try... the recipe is from the Sweet Potato Council Ingredients:
1/2 cup margarine |
1/4 cup granulated brown sugar |
1 egg plus 1 egg white |
1 tbsp. orange juice |
1 cup cooked, mashed sweet potato |
1/2 cup skim 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 |
4-oz. can chopped green chilies, rinsed |
Directions:
1. Preheat oven to 350 degrees.
2. In an electric mixer or food processor, add margarine; cream until fluffy, 1 1/2 minutes.
3. Add brown sugar; pulse 1 minute.
4. Add egg, egg white, orange juice, sweet potato, and milk.
5. Add dry ingredients; mix well.
6. Fold in corn and green chilies by hand (batter will be thick.)
7. 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.
8. Makes 16 servings.
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