Sweet Potato Cornbread
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
cup |
all-purpose flour |
|
1 |
cup |
yellow cornmeal |
|
1 |
tablespoon |
baking powder |
|
1/4 |
teaspoon |
salt |
|
4 |
tablespoons |
buttermilk -- dried |
|
1 |
cup |
water |
|
2 |
whole |
eggs -- beaten |
|
1 |
cup |
sweet potato -- mashed |
|
1/4 |
cup |
honey |
|
1/4 |
cup |
unsalted butter |
|
vegetable cooking spray |
|
Mix flour, cornmeal, baking powder, buttermilk powder, and salt together. Cut in butter until it is finely divided. Add water, eggs, sweet potatoes, and honey. Mix only until moistened. Spray a 9x6 pan. Spread batter evenly. Bake for 30 to 35 minutes. Notes: You can use 1 cup buttermilk in place of powder and water. Makes 9 servings |
Per Serving: 239 Calories; 7g Fat (25.6% calories from fat); 6g Protein; 39g Carbohydrate; 2g Dietary Fiber; 63mg Cholesterol; 278mg Sodium. Exchanges: 2 Grain (Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. |