Sweet Potato Corn Bread - cooking recipe

Ingredients

1 1/2 cups white whole wheat flour
3/4 cup yellow cornmeal
3/4 teaspoon salt substitute
4 teaspoons sodium-free baking powder
1/4 cup light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 cups sweet potatoes, peeled and shredded
4 tablespoons light margarine
1 cup skim milk
2 tablespoons skim milk
1/3 cup pasteurized liquid egg-whites
1 teaspoon vanilla extract
cooking spray

Preparation

Preheat oven to 425 Degrees and spray a 9 x9 inch pan with cooking spray.
In a medium bowl, sift together the first 7 ingredients.
With a pastry blender or 2 forks, blend in the margarine.
Stir the Sweet Potato into the dry ingredients.
Add the milk, egg and vanilla and stir with a whisk to combine.
Pour batter in to prepared dish and spread evenly.
Bake for 20 minutes or until a tooth pick inserted in the center comes out clean.