Cornbread Recipe ~ Using Sweet Potato Puree

I have been reading Jessica Seinfeld's cookbook. She includes many different vegetable purees to make ahead and incorporate into your regular recipes. She did not have a cornbread recipe so I took a simple one and added her idea of using sweet potatoes. I omitted the fat and the milk and exchanged it for sweet potato puree, corn and its liquid and a splash of green Chile salsa.

1 c. all-purpose flour
1 c. cornmeal
2-tbsp. sugar
1 tbsp. baking powder
1/2 tsp. salt
2 eggs
1/2 cup canned corn
1/4 cup liquid from canned corn
1/4 c. pureed sweet potatoes (made ahead and frozen in baggies) *
2 teaspoons of green Chile salsa

Oven - 425 degrees.
In a mixing bowl, stir together flour, cornmeal, sugar, baking powder, and salt. In another bowl, beat together eggs, corn and liquid, and sweet potato puree. Add to flour mixture and stir just until batter is smooth (do not over beat). Pour into a greased 9 x 9 x 2 inch baking pan. Bake in a 425 degree oven for 20 to 25 minutes or until golden brown. Makes 8 or 9 servings.

* To make the pureed sweet potatoes ahead: steam several medium sized sweet potatoes until soft. After cooling puree them in a food processor. Store by 1/4 cup each, into baggies and freeze.
"And they devoted themselves to the apostles' teaching and the fellowship, to the breaking of bread and the prayers." Acts 2:42
My Family loved the new way of making cornbread. It turned out so moist and tasty.