Black bean sweet potato cornbread

Recipe - as requested by my adoring fan base

So the kids left me alone in the kitchen too long and I got creative again.  This time I spiced up some cornbread to go along with some excellent split pea and ham soup.  It definitely turned out worth sharing.

Black bean sweet potato cornbread

 -Make cornbread batter

    - 1 cup corn meal

    - 1 cup flour

    -  1/4 cup oil

    -  2 eggs

    - 1 tbsp baking powder

    - 1/4 cup sugar

    - 1/2 up cream (optional)

    - Milk or water till it makes a good consistency 

 -Add corn (frozen, or from a can and drained)

 -Add one medium sized sweet potato (grated)

 -Add one can of black beans (rinsed)

 -Add curry powder and cumin - be generous

Bake in a cake pan, or muffin pans at about 400F till a butter knife inserted comes out clean.

For gluten free, I replaced the flour with this wonder mix below.  Not only is it good for cornbread, but it made some pretty good quiche crust last weekend,