Yam Cornbread with Chilies

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Yam Yam Cornbread with Chilies

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Ingredients

1/2 cup margarine
1/4 cup granulated brown sugar
1 egg plus 1 egg white
1 tbsp. orange juice
1 cup cooked, mashed sweet potato
1/2 cup skim milk
3/4 cup yellow or white cornmeal
3/4 cup unbleached flour
1 tbsp. baking powder
1/2 tsp. each cinnamon and cardamon
1/2 tsp. salt
1/2 cup thawed frozen corn kernels
4-oz. can chopped green chilies, rinsed

Preheat oven to 350 degrees. In an electric mixer or food processor, add margarine; cream until fluffy, 1 1/2 minutes. Add brown sugar; pulse 1 minute. Add egg, egg white, orange juice, sweet potato, and milk. Add dry ingredients; mix well. Fold in corn and green chilies by hand (batter will be thick.) Divide mixture into two 9-in. pie tins coated with nonstick cooking spray. Bake until tester inserted into center comes out clean, about 15 minutes. Remove to rack; cool. Makes 16 servings.

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