Sweet Potato Cornbread

1/2 C. apple sauce
1/4 C brown sugar
3 egg whites
1 Tbs oj
1 C cooked mashed sweet potato
1/2 C Soymilk (or skim)
3/4 C yellow or white cornmeal
3/4 C unbleached flour (I used ww)
1 Tbs baking powder
1/2 t cinnamon
1/2 t cardamom
1/2 tsp salt
1/2 C. thawed frozen corn kernels
4 oz can chopped green chilies, rinsed.
Preheat oven to 350 degrees.

With an electric mixer, add egg whites, beat until fluffy. Add brown sugar,
and blend well. Add apple sauce, oj, sweet potato, and soymilk. Add dry
ingredients; mix well. Fold in corn and green chilies by hand (batter will
be thick).

The recipe then says you should divide the batter into 2 9" pie tins coated
with nonstick cooking spray. I did it in 2 9" cake pans, and the bread was
pretty thin -- I think you can safely pour it into one pan. Bake until
tester inserted into center comes out clean, and when you can touch the top,
and it more or less springs back. I think it took me about 25 minutes, but
the recipe says 15. Remove to rack; cool. Makes 16 servings.