Cornbread with Spicy Potatoes

Name: Cornbread with Spicy Potatoes Recipe
Yield: 8
Ingredients: Spicy Potatoes; 4 medium red potatoes chopped into pieces; 2 Tbsp. olive oil; 1 large onion sliced; 1 tsp. dried thyme; 1/4 tsp. dried turmeric; 1/4 tsp. smoked paprika; 1/4 tsp. salt; Cornbread; 2 c. soy milk; 2 tsp. cider vinegar; 3.5 c. cornmeal; 1.25 c. all-purpose flour; 2 tsp. baking powder; 1/2 tsp. salt; 1/3 c. canola oil; 2 Tbsp. maple syrup

Number of Servings: 8

Ingredients

Spicy Potatoes4 medium red potatoes, chopped into pieces2 Tbsp. olive oil1 large onion, sliced1 tsp. dried thyme1/4 tsp. dried turmeric1/4 tsp. smoked paprika1/4 tsp. saltCornbread2 c. soy milk2 tsp. cider vinegar3.5 c. cornmeal1.25 c. all-purpose flour2 tsp. baking powder1/2 tsp. salt1/3 c. canola oil2 Tbsp. maple syrup

Directions

1. To make the spicy potatoes, place the chopped potato in a medium saucepan of water over high heat. Boil for 10-15 minutes, or until cooked through, and drain. Heat the oil in a large skillet and saute the potatoes, onion, thyme, spices and salt for 8-10 minutes, or until golden.
2. Preheat the oven to 350. Grease an 8-inch round pan.
3. To make the cornbread, whisk together the soy milk and the vinegar in a medium bowl, and let stand for 5 minutes. In a large bowl, sift together the cornmeal, flour, baking powder and salt.
4. Whisk the oil and maple syrup into the milk mixture, then pour into the dry ingredients. Mix the batter together thoroughly and spoon into the prepared pan.
5. Bake 25-30 minutes, or until lightly golden, and let cool for 5 minutes. Turn out onto a serving dish and top with the spiced potatoes, reheating them, if necessary.

Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user ASHLEYEATSCLEAN.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 474.1
Total Fat: 15.4 g
Cholesterol: 0.0 mg
Sodium: 398.4 mg
Total Carbs: 76.5 g
Dietary Fiber: 7.0 g
Protein: 9.5 g

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