Thursday, September 15, 2011
Sweet potato jalapeno cornbread
I'll admit, it made me make inappropriate mouth noises. I couldn't help it. They were completely involuntary...but they came out anyway. In akward..mmmmmms, and ooohs, and maybe even a couple of oh yeeaaahs.
It paired perfectly with the ham I'd roasted and the mashed potatoes for dinner last night. It's got the sweetness and orange-ness of fall (which is upon us-yay!!), and the subtle spice and warmth of the peppers and cumin.
Sweet Potato Jalapeno Cornbread (adapted from Sweet Pea's Kitchen)
1 cup flour
1 cup corn meal
1 tablespoon baking powder
1 tsp cajun seasoning
2 tsp cumin
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup brown sugar
1 packet instant mashed sweet potatoes (cooked and cooled)
6 jalapeno peppers-seeded and diced finely
1 tablespoon molasses
1/4 cup olive oil
Oven at 400
Grease an 8x8 pan
Whisk together dry ingredients
Combine wet ingredients and mix until incorporated.
Then combine wet to try until just mixed-
Into the pan and bake 30-35 or until a toothpick tests clean.