Sweet Potato Cornbread
By ginasheppard
Ingredients
- 3 large organic happy free-range eggs
- 1/2 cup extra light olive oil
- 3/4 cup sweet potato puree
- 3/4 cup brown sugar, packed
- 1 teaspoon bourbon vanilla extract
- 1/2 teaspoon cinnamon
- 1 teaspoon Pumpkin Pie Spice
- 1 cup organic 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
- A pinch of sea salt
Details
Servings 8
Preparation
Step 1
Preheat the oven to 350 degrees F. Grease the bottom of a 7 or 8-inch cake pan and dust it with cornmeal. I used a spring form pan.
In a large mixing bowl, whisk the eggs till frothy, and add the oil; whisk to combine. Add the sweet potato puree and whisk well. Add the brown sugar, vanilla extract, cinnamon, and pie spice and whisk to combine.
In a separate mixing bowl whisk together the cornmeal, flour mix, baking powder, 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 cool. Serve slightly warm, if desired. Wrap and freeze leftover slices. Slice leftover cornbread and grill it a little light olive oil.
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