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

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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

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Begin by roasting the sweet potato at 400 degrees for an hour. Afterwards, mash the potato and let it cool slightly (or do this step ahead of time and refrigerate the potato).

Preheat oven to 350 degrees. Lightly grease a 9×5 inch loaf pan.

In a medium-sized mixing bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt.

In a large mixing bowl, whisk together the pureed sweet potato flesh, buttermilk, beaten egg, and melted butter.

Mix the dry ingredients into the wet just until combined. Pour batter into prepared pan.

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.

Serves: 8

Source: Healthy Food for Living

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