BR Yam Cornbread with Chilies

Yam Cornbread with Chilies


½  Cup margarine

¼  Cup granulated brown sugar

1  Egg plus

1  Egg white

1  Tablespoon orange juice

1  Cup cooked, mashed sweet potato

½  Cup skim milk

¾  Cup yellow or white cornmeal

¾  Cup unbleached flour 1 tbsp. baking powder

½  Teaspoon each cinnamon and cardamon

½  Teaspoon salt

½   Cup thawed frozen corn kernels

1  (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. 

Serving Size: Makes 16

Cook Time: 1 hour