Yes, there are a lot of adjectives here, but this cornbread is good, way better than it should be. It began as an attempt to use what was in the fridge. After combating the flu for a week, the pickins were slim. I had some left overs and half a can of coconut milk, thus cornbread and hodge-podge dinner arrived.
Sweet Potato Cornbread
1 cup cooked, mashed sweet potato (this was one very large one)
1/2 cup oil
1 3/4 cup coconut milk (half a can plus some of the boxed stuff, plus the water to clean out the can)
1 tsp salt
1/4 cup sugar
2 cup corn meal
2 tbsp baking powder
1. Combine all and mix well.
2. Pour into a greased baking dish.
3. Bake at 350F for about 30 minutes or until the edges have browned and the middle is set.
I served it with a cabbage-carrot-cumin slaw and spicy black beans. Unintentional vegan dinner success!