Each day we will be posting A Thrifty Light recipe from one of our readers. At the end of the month, one of you will win a $25.00 Gift Card. For all the details click here. Keep those thrifty and healthy recipe tips coming!!!
Please submit your recipes on this post HERE, or to our email with the word Thrifty Recipe on the subject line.
Thanks To Monica for this Thrifty Light recipe:
Buttermilk Sweet Potato Cornbread
12 oz sweet potatoes, peeled and cut into 1″ pieces
1 3/4 cup low-fat buttermilk
2 eggs
2 egg whites
1/4 cup corn oil
1 3/4 cup yellow cornmeal
1 1/2 cups whole wheat flour
1/2 cup sugar
1 Tlb baking powder
1 tsp baking soda
1 tsp salt
1/4 tsp ground cinnamon
Preheat oven to 400 degrees, spray 9 x 9 baking dish
place the sweet potatoes in a medium saucepan with enough cold water to cover by 2″
bring to a boil over high heat and cook until very tender, 12 to 14 minutes
drain and return to the saucepan.
mash the potatoes until smooth
let cool for 5 minutes
then stir in buttermilk, eggs, egg whites, and oil
in a bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, salt, and cinnamon
stir in the potato mixture until just moistened
pour the batter in to prepared baking pan
bake until toothpick inserted into the center of the bread comes out clean, about 30 minutes
Comments are closed.