Source: dLife

Cornbread sweetened with sweet potatoes and just a hint of citrus.

Servings

0.25 cup yellow cornmeal (or white)
0.75 cup Flour, white, unbleached, enriched
1 tbsp low sodium baking powder
1 pinch ground cinnamon (to taste)
1 pinch cardamom, ground (to taste)
0.5 tsp salt
0.5 cup Margarine, 80% fat, unsalted (or butter)
0.25 cup brown sugar
1 medium eggs
1 egg whites
1 tbsp Juice, orange, fresh
1 cup mashed sweet potatoes
0.25 cup fat free milk
0.5 cup frozen sweet corn kernels , thawed
4 oz canned green chile peppers , rinsed and chopped
1 cooking spray

1 Preheat oven to 350 degree F. In a large bowl, combine dry ingredients.
2 Using an electric mixer, cream margarine or butter until fluffy, about 1 minute. Add brown sugar and mix briefly. Add egg and egg white, orange juice, sweet potato, and milk. Mix until smooth.
3 Add dry ingredients and mix well. Fold in corn and green chilies. Pour batter into two 9-inch pie pans coated with cooking spray. Bake until firm and until cake tester inserted in center comes out clean (about 20 minutes). Cool before serving.

Try this recipe as a part of your Thanksgiving meal.