Thanksgiving Family Recipe:
Sweet Potato Corn Bread
By Kiki Powers
The following cholesterol-free recipe celebrates corn — one of the original Thanksgiving foods — in this unique and delicious quick bread. Bake and serve it along with your holiday feast, or use it to make a delectable version of traditional stuffing.
Sweet Potato Corn Bread
Dry Ingredients
1 cup flour
½ cup cornmeal
1 teaspoon baking powder
½ teaspoon baking powder
½ teaspoon sea salt
½ teaspoon nutmeg
A handful of oats (optional)
Wet Ingredients
1 cup cooked, mashed sweet potato, yam or pumpkin
4 tablespoons margarine (trans-fat free) or canola oil
¼ cup honey or maple syrup
Egg replacer for two eggs or ½ cup soft tofu
½ cup plain soy, oat or rice milk
Preheat the oven to 375 degrees.
Lightly oil an 8-inch square cake or brownie pan (or use non-stick cooking spray). Place all dry ingredients in a large bowl and mix well. Combine all wet ingredients in a blender or food processor, blend thoroughly.
Add blender mixture to dry ingredients in bowl; blend well but don't over-mix. Place batter in prepared pan, sprinkle top with oats (if desired). Bake for 30 minutes or until a knife inserted in the center comes out clean. Serve, eat and enjoy!
© Kiki Powers
Kiki Powers, M.S., is director of Natural Health Solutions and a national health writer and lecturer. With a background in health science, research and clinical nutrition, she specializes in health promotion and disease prevention through diet and lifestyle changes and advocates natural alternatives to traditional medications and treatment where appropriate. See her web site at Natural Health Solutions.
