Sweet Potato Cornbread
 
Cook time
Total time
 
Add this tasty cornbread as a side to any soup. The pumpkin or sweet potato with the spices add a subtle and delish fall flavor! Great with a Thanksgiving meal using either sweet potato or pumpkin!
Author:
Recipe type: Side
Serves: 16
Ingredients
  • 3 large eggs
  • 1⁄2 C coconut oil, melted
  • 3⁄4 C cooked sweet potato puree (or canned or pureed pumpkin)
  • 1⁄2 C coconut sugar
  • 1 tsp vanilla
  • 1 C organic cornmeal*
  • 1 C gluten free baking mix like Pamela’s (or Bob’s Red Mill GF flour** +1 tsp baking powder)
  • 1⁄2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1⁄2 tsp ground nutmeg
  • 1⁄2 tsp ground ginger
  • 1⁄4 tsp sea salt
Instructions
  1. Preheat oven to 350 degrees.
  2. Rub some coconut oil in an 8x8 glass dish and sprinkle with cornmeal to prevent sticking.
  3. In a large mixing bowl, whisk eggs. Add the melted (but cool to the touch) coconut oil and whisk to combine. Add in pumpkin puree, coconut sugar and vanilla and mix to combine.
  4. In a separate mixing bowl, whisk remaining dry ingredients: cornmeal, GF flour, baking powder, spices and sea salt.
  5. Add the dry ingredients into the wet and stir until smooth.
  6. Pour the batter into the baking dish and cook for 35 minutes.
Notes
* Organic cornmeal ensures it is from Non-GMO corn.
** If you use Bob's Red Mill GF Flour, add 1 tsp in addition to ½ tsp of baking powder, for a total of 1.5 tsp baking powder.
• Cooking times are for high altitude and may need adjusting for different altitudes.
Recipe by Ashley Nicole Wood at https://ashleynicolewood.com/sweet-potato-cornbread/