YAM AND JALAPENO CORNBREAD

Recipe By :Renee

Serving Size : 6 Preparation Time :45:00

Categories : Breads Potatoes

Vegetarian

Amount Measure Ingredient -- Preparation Method

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1 each sweet potatoes -- roasted, peeled

2 each jalapenos -- peel, seed, & slice

1 each eggs

2 ounces butter -- melted

1 cup corn meal

1 cup flour, all-purpose

2 teaspoons baking powder

1/4 cup milk

water as needed

1/2 teaspoon kosher salt

1/4 teaspoon fresh ground black pepper

2 tablespoons brown sugar

1. Preheat oven to 350.

2. In food processor combine roasted sweet potatoes, jalapenos and the

egg. Puree until smooth, add water as needed to allow machine to work.

3. Combine the rest of the ingredients. Consistency should be thick, but

mixable without breaking your arm. Adjust with water, remember, you can

always add a little more water but you can't take it out.

4. Grease a 9 x 13 baking dish. Pour batter in. Bake in oven for about

15-20 minutes, or until you can remove an inserted knife clean.

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Per Serving (excluding unknown items): 197 Calories; 9g Fat (41.0%

calories from fat); 4g Protein; 25g Carbohydrate; 1g Dietary Fiber; 53mg

Cholesterol; 416mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0

Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.

NOTES : Heat up a pan, add oil to cover the bottom and grill cornbread

until crispy golden brown.

Great with chili!