Sweet Potato Corn Bread

• 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

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

whole wheat flour, yellow cornmeal, salt substitute, baking powder, light brown sugar, ground cinnamon, ground nutmeg, sweet potatoes, light margarine, milk, milk, eggwhites, vanilla, cooking spray

Taken from www.food.com/recipe/sweet-potato-corn-bread-457632 (may not work)