Sweet Potato & Red Pepper Cornbread |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Serve with soup, chili, baked beans or barbecued ribs Ingredients:
1 medium sweet potato (about 12 0z) |
2 eggs |
3/4 cup milk |
1/4 cup vegetable oil |
1 cup all-purpose flour |
1 cup cornmeal |
1 tablespoon baking powder |
1 teaspoon salt |
1 teaspoon baking soda |
1/2 teaspoon red pepper flakes |
1/2 cup sweet red pepper (finely diced) |
Directions:
1. Scrub sweet potato and trim off ends, pierce with fork and microwave on high for 6-8 minutes Let cool and remove skin and mash with fork until smooth.
2. Measure 1 cup of mashed sweet potato and place in bowl. Whisk in milk, eggs and oil until smooth.
3. In a large bowl mix dry ingredients. Stir in sweet potato mixture and red pepper until just combined.
4. Spread batter in greased or parchment-lined loaf pan or 12 greased muffin cups.
5. Bake in 400 deg oven for 18-24 mins or until toothpick inserted into centre comes out clean. Cool on rack for 10 minutes. Remove from pan and cool completely.
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