Monday, January 16, 2017

Sweet Potato Cornbread

One of the key things in eating tasty and cheap is packing as much health and yumminess into your dishes as possible. That said, health and yumminess are sometimes kind of difficult to balance.

 In this cornbread, we have a nice balance of homey comfort food and healthy grains and vitamin-A packed sweet potato. There's nothing like working some orange veggies into your comfort foods. I think your grandmothers would all approve.

P.S. I think that pumpkin would work just as well, but I haven't tried it yet.

Sweet Potato Cornbread
adapted from Chew Out Loud
makes one 8x8 inch pan (16 small pieces)
Prep time: 10 minutes
Cook time: 20-30 minutes plus any cook time you need for the sweet potatoes if not using leftovers
Cost: $2.25
sweet potato: .40, cornmeal: .40, cream of wheat: .25, flour: .10, sugar: .10, eggs: .10, Greek yogurt: .50, milk: .10, other stuff: .30

1 large sweet potato (about 1.5 C mashed sweet potato)
1 C whole grain cornmeal (of course you can also use the normal kind and that works too, but it's a little less healthy)
1/2 C Cream of Wheat
1 C all-purpose flour
1/2 C sugar
1 Tbsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
2 eggs
1/2 C Greek yogurt, plain
3/4 C milk
2 Tbsp oil (olive of canola)
butter for topping

So first you have to have some cooked sweet potatoes. You can use leftovers (roasted or boiled) or you can peel and boil some up for this (which will take 20-30 minutes). Mash them up.

Combine dry ingredients.

Combine mashed sweet potato and wet ingredients. Depending on how good of a masher you are, you might want to just throw them in a blender and give them a whiz.

Then combine dry and wet ingredients.

Grease an 8x8 inch square pan.

Bake at 400 degrees for 20 minutes or until a knife can be inserted and not come out with dough on it (moist crumbs=fine; wet dough= note fine).


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