Spicy sweet potato and red pepper cornbread.
Sweet potato cornbread
Submitted
Sweet potato provides moistness, a golden hue and a load of nutrients. Serve with soup, chilli, baked beans or barbecued ribs.Preparation time: five minutes
Baking time: 18 to 25 minutes
Servings: 12 muffins or four mini loaves
1 medium sweet potato
2 eggs
3/4 cup milk
1/4 cup vegetable oil
1 cup all-purpose flour
1 cup cornmeal
1 tbsp baking powder
1 tsp each baking soda and salt
1/2 tsp red pepper flakes
1/2 cup finely diced sweet red pepper
Scrub sweet potato and trim off ends. Pierce with small knife in several places; microwave on high for six to eight minutes or until tender, turning over halfway through. Let cool enough to handle; remove skin and mash with fork until smooth. Measure 1 cup and place in bowl; whisk in eggs, milk and oil until smooth.
In large bowl, stir together flour, cornmeal, baking powder, baking soda, salt and red pepper flakes. Stir in sweet potato mixture along with red pepper just until combined.
Spread batter in greased or parchment paper-lined nine-inch square cake pan or divide among 12 greased muffins cups. Bake in 400 F oven for 18 to 24 minutes or until tester inserted in centre comes out clean. Let cool on rack for 10 minutes. Remove from pan and let cool completely.