I love cornbread, and I love sweet potatoes. When they’re combined, they create an unbelievably moist bread.
This is a “healthy” cornbread. Whole wheat flour, minimal sugar and butter make it the perfect guilt-free meal addition or, as I like to think about it, an opportunity to eat it more often. It’s not very sweet, which I love.
I love cornbread crumbled on top of chili or on a plate of barbecue. However, more often than not, I use this particular recipe as a breakfast item or dessert.
Cornbread for dessert? You ask. I treat it like a buttery sheet cake. I mix up 2 tablespoons of PB2 and slather it on top like frosting. The combination tastes just like a frosted chocolate peanut butter cake and clocks in at 145 calories.
Sweet Potato Cornbread
1/2 lb sweet potato, baked at 400°F until very soft, (about 1 hour), cooled, peeled, & mashed (about 3/4 cup)
1/2 cup whole wheat flour
1/2 cup cornmeal
1 1/2 tsp granulated sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup + 2 Tbsp low fat buttermilk
1 egg, lightly beaten
1 1/2 Tbsp butter, melted & cooled
Preheat oven to 350 degrees. Lightly grease a 9×5 inch loaf pan.
In a large mixing bowl, whisk together the pureed sweet potato flesh, buttermilk, beaten egg, and melted butter.
Bake until the cornbread is golden and a toothpick inserted into the center of the loaf comes out clean, about 25 minutes. Cool in pan for a few minutes, and then turn it out onto a wire rack. Cut into eight squares.
Source: Healthy Food for Living