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YAM CORNBREAD WITH CHILIES

Also see Article: Louisiana Sweet Potatoes

Makes 16 servings.

• 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


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.


Louisiana Sweet Potato Commission, Louisiana Department of Agriculture and Forestry - www.sweetpotato.org