Spicy Sweet Potato Cornbread

First post of 2011! It kinda took me awhile to get around to it.

I’m sure everyone has New Years resolutions, too — except me. I can never keep them anyways, and neither can anyone else!

That’s okay, though — self-improvement shouldn’t be a promise you make to yourself just once a year anyways.

Speaking of improvement, though, I just made this awesome cornbread recipe I’ve had on the back burner for a while.

Sweet potato, red bell pepper, whole corn kernels, and a little of kick of spice… this what cornbread would be like if its New Years resolution was to get itself a little healthier this year!

Spicy Sweet Potato Cornbread

*adapted from Inside Toronto (reprinted by Vancouver Metro)

Ingredients

  • 1 cup mashed sweet potato
  • 2 large eggs
  • 3/4 cup 2% milk
  • 1/4 cup vegetable oil
  • 2 tablespoons white sugar
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 1/4 teaspoon cinnamon
  • 1/2 cup whole kernel corn
  • 1/2 cup red bell pepper, diced

Directions

Peel and chop 1 medium sweet potato, drizzle the chunks in olive oil, sprinkle with water, wrap in tinfoil, and bake at 350°F (or 175°C) for approximately 30 minutes, or until the sweet potato is easily crushed by a fork.

Preheat your oven to 400°F (or 205°C). Line a 9 x 9 inch pan with parchment paper.

Sift together the flour, cornmeal, baking powder, baking soda, salt, paprika, cayenne pepper, and cinnamon. Set aside.

In a large bowl, whisk together mashed sweet potato, eggs, milk, vegetable oil, and sugar.

Gently mix the flour + cornmeal mixture into the wet ingredients and stir until just incorporated. Fold in the whole kernel corn and diced red pepper.

Pour the cornbread batter into the prepared pan and bake for 23 ~ 26 minutes, or until a skewer inserted in the middle of the bread comes out clean.

Allow to cool before serving as a side with soup or some other type of southwestern cuisine.

This cornbread is a nice alternative to regular cornbread — it’s slightly sweet, slightly spicy, and unbelievably soft textured and moist.

Oh, and did I neglect to mention that it’s got less than half the oil of other cornbread recipes, less than a quarter of the sugar, and features built-in vegetables? Cuz it does!

This is the kind of stuff that can keep those of you who made gym-related New Years resolutions on track! Yum!

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2 thoughts on “Spicy Sweet Potato Cornbread

  1. Babygirl says:

    This is such a unique recipe for cornbread. I really enjoyed reading this recipe. And might I add.. I love the name of this blog.. cute!

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