Ingredients :
- 2 1/4 cups diced peeled baking potato
- 1 3/4 cups diced peeled sweet potato
- 1 cup frozen whole-kernel corn, thawed and drained
- 3/4 cup light coconut milk, 1 teaspoon curry powder
- 1 tablespoon olive oil, 1/4 teaspoon ground turmeric Extremely popular in the southern United States, corn pone is an eggless cornbread that is shaped into small ovals and fried or baked.
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1 tablespoon butter, 1/2 teaspoon salt
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Preparation :
1. Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 10 minutes or until potatoes are almost tender. Add corn to pan; cook 5 minutes or until potatoes are tender. Drain well. Place potato mixture in a large bowl, and mash potato mixture with a potato masher.
2. Combine coconut milk, oil, and butter in a small saucepan; bring to a boil. Stir milk mixture, curry, salt, and turmeric into potato mixture. |
