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,
