Saturday, June 28, 2008

Sweet potato cornbread

Black bean chili on sweet potato cornbread isn't a fussy meal. The chili can simmer on the stove for hours with very little attention from the cook, and the sweet potato cornbread is easy to throw together once you've baked the sweet potato. This dish is a little more conventional and countrified than my corn-and-flour Johnnycakes version, and it's quicker, too. I'm not going to post our vegan chili recipe, because most cooks have their own. Chili can indeed be a very personal thing, so top the cornbread with some of your fave.

Vegan sweet potato cornbread

1 T. Ener-G egg replacer
1/4 c. water
1/4 c. soy milk
1 t. rice vinegar or apple cider vinegar
1 c. unbleached flour
3/4 c. cornmeal
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
scant 1/4 c. sugar
1 - 1 1/4 c. sweet potatoes or yams (baked, peeled, and mashed)
2 T. plain, unsweetened soy yogurt
3 T. soy margarine

Preheat oven to 350. In small bowl, whisk together the Ener-G and the water; set aside. In another small bowl, combine the soy milk and vinegar; set aside. In large bowl, combine flour, cornmeal, baking powder, baking soda, salt, and sugar in bowl. Add sweet potatoes, yogurt, margarine, Ener-G mixture, and vinegar mixture. Stir gently until just combined. Pour into a lightly oiled square pan. Bake 30 minutes or until a sharp knife inserted into the center comes out clean.

Top left: simmerin' chili. Bottom left: sweet potato cornbread wins hearts.

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