Sweet potato cornbread.
Here is the original recipe from my friend Angel, followed by my modifications:
Sweet Potato Cornbread
2 cups self rising cornmeal mix
1/4 cup splenda
1 tsp ground cinnamon
1 1/2 cups skim milk
1 cup mashed cooked sweet potato
1/4 cup light butter, melted
1 large egg, beaten
Whisk together all ingredients, whisking just until dry ingredients are moistened.
Spoon batter into a 8 inch glass baking pan coated in olive oil spray.
Bake at 425 for 20 to 25 minutes or until a tooth pick inserted in center comes out clean.
I have yet to find self rising corn meal. I always use 1 box jiffy cornbread mix and add the rest as regualr cornmeal per recipe.
I always add an extra sweet potato. I don't know if my oven is not hot enough, but it takes longer for me. I use the toothpick method to determine when its done.
I use regular butter.
I use regular sugar or brown sugar (depending how sweet I want it) instead of the splenda.
I also tend to make it in muffin tins so my kids can grab and go whenever they want. We use it for both a part of breakfast or afterschool snack. Of course, it usually starts at dinner, but I tend to double or triple the recipe because its such a huge hit in my house.
It is our choices Harry, that show what we truly are, far more than our abilities