Corn Bread

• 2 c. self-rising corn meal
• 1 1/4 c. milk
• 1 egg
• 1/2 c. mayonnaise
• 1/4 c. margarine
• 1/2 lb. sweet potato
• 1/4 tsp. cinnamon
• 1/4 tsp. allspice
• 1 1/4 c. sifted, unbleached flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1 1/2 Tbsp. chilled margarine, cut into small chunks
• 1/4 c. skim milk

1. Preheat oven to 425u0b0.
2. Lightly coat a cookie sheet with nonstick cooking spray.
3. Prick the sweet potato with a fork and bake in the oven for 1 hour or cook in microwave on High for 8 minutes.
4. Combine the cinnamon, allspice, flour, baking powder and salt in a food processor.
5. Add the margarine and Pulse 6 or 7 times until slightly crumbly.
6. Or combine these dry ingredients in a bowl and cut in the chilled margarine with a pastry cutter or two forks. Add 3/4 cup of the baked sweet potato meat and mix until crumbly. Add the milk, a tablespoon at a time until a soft, kneadable dough is formed.
7. You may not need all the milk.
8. Place the dough on a lightly floured board and knead it for 30 seconds.
9. Roll it out to 1/2-inch thickness and cut 12 rounds, using a 1 1/2-inch biscuit cutter.
10. You will have to reshape and reroll the dough several times to utilize all the dough for the biscuits.
11. Lay the rounds of dough on the prepared pan and bake for 10 to 12 minutes or until the tops are lightly browned.
12. Yields 12 biscuits.

meal, milk, egg, mayonnaise, margarine, sweet potato, cinnamon, allspice, flour, baking powder, salt, margarine, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=465651 (may not work)