Sweet Potato Cornbread Recipe

By awright0511

Ingredients

• 3 large organic free-range eggs
• 1/2 cup extra light olive oil or vegetable oil
• 3/4 cup sweet potato puree
• 3/4 cup organic light brown sugar, packed
• 1 teaspoon bourbon vanilla extract
• 1 cup Bob's Red Mill gluten-free stone ground cornmeal
• 1 cup Pamela's Ultimate Baking Mix - (or your own flour mix with 1/2 teaspoon baking soda, 1 teaspoon baking powder, and a good pinch of sea salt added)
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1 teaspoon Pumpkin Pie Spice blend
• Sea salt, to taste

Details

Servings 8

Preparation

Step 1

Preheat the oven to 350 degrees F. Grease the bottom of a 8-inch cake pan and dust it with cornmeal. I used a Springform pan.


In a large mixing bowl, whisk the eggs until foamy; add the oil; whisk again to combine. Add in the sweet potato puree and mix well. Add the light brown sugar, and bourbon vanilla extract, and mix to combine.


In a separate mixing bowl whisk together the dry ingredients: cornmeal, gluten-free flour mix, baking powder, cinnamon, Pumpkin Pie Spice blend, and sea salt.


Using a rubber spatula or wooden spoon, add the dry ingredients into the wet; and stir by hand just enough to make a smooth batter.


Pour the batter into the prepared cake pan.


Bake on a center rack in the preheated oven for about 45 minutes or so, until the cornbread is firm to the touch and golden. Check with a wooden pick, if necessary; if it emerges clean, the cornbread is done. [Remember, Dear Reader, I bake at high altitude, so please use your own tried-and-true guidelines for baking times.]


Cool the cornbread in the pan- on a wire rack- for ten minutes. Remove from the pan and continue to cool.


Serve slightly warm with a dab of your favorite butter or buttery spread.


Options:


Wrap and freeze leftover slices. Or grill leftover slices in a little light olive oil. Scrumptious.