A couple weeks ago we went to the restaurant that has the cornbread that I really like. After getting home it was on my mind so I decided to make some cornbread of my own. I was already planning on making sweet potato pancakes so I decided to try to combine the two and have something new. I don't know what it is about sweet potatoes, but it makes me gravitate toward Mexican spices. I love it with cumin and coriander!
I am sad to say that when they were all done, they were super blah ... another failed cornbread! However, I loved the consistency of the pancake. It was almost like a burger. I wasn't giving up that easily. I will make a good cornbread! I made them again and pumped up the spices. Now, we love them. They are pretty hearty, so I have been serving them with a black bean quesadilla. It makes for an easy meal that the whole family enjoys.
I was about to make them, yet again, last night and I realized that I was out of corn in my freezer. I replaced the corn with edamame and it was still yummy and a little more colorful! I am still in shock a little though. I thought I processed enough corn on the cob this past fall to get me through the winter and here I am, in the beginning of January without any corn in the freezer!
Sweet Potato Cornbread Pancakes
1 sweet potato, diced (about 2 cups)
dash of salt, pepper and oil
3/4 c corn
1/2 c cornmeal
1/2 c almond meal (or AP flour)
1/2 c milk
2 scallions, chopped
1/4 c cilantro, chopped
juice from 1/2 lime
1 1/2 T baking powder
1/2 t chili powder
1/2 t coriander
1/2 t cumin
1/2 t salt
1/2 t pepper
Preheat the oven for 375º.
Mix your diced sweet potatoes with a little salt, pepper and oil. Lay out on a pan and bake for 15-18 minutes or until nice and tender.
Meanwhile, in a mixing bowl, add the rest of your ingredients. Once sweet potatoes are done, add those to the mix. Using a potato masher, mix everything together.
Form into 6 patties. Heat up some coconut or canola oil in a pan and fry your patties on medium heat for about 4 minutes per side.
I love them plain, but they were also good dipped in a little sour cream or cilantro pesto!