Happy Leap Day! To mark the Day that Almost Never Happens, here's a recipe for sweet potato cornbread that we Almost Never Make, even though it tastes great with veggie chili.
Vegan sweet potato cornbread
1 c. flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
3/4 c. cornmeal
1/4 c. sugar
scant 1/4 c. molasses
1/3 cup canola oil
Ener-G equivalent to 2 eggs
3/4 c. cooked, mashed sweet potato or yam
1/4-1/2 c. soy milk
Mix the dry ingredients, add the wet ingredients (using just enough soy milk to make a cake-like batter), and mix until just combined. Don't stir it too much or the cornbread will turn out tough! Spoon the batter into an oiled cake pan (I like to use a round one so we can cut the cornbread into wedges). Bake at 350 degrees for twenty-five minutes or so.
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