Cornbread with Spicy Potatoes

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

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.