Sweet Potato Cornbread

Sweet Potato Cornbread.jpg

I'm not from the South, but I totally get it.

Cornbread.

Wow.

I'm pretty sure the definition of "comfort food" can be traced back to some cornbread in history. As an American, I know that cornbread, and all its varieties, is a hotly contested topic. I feel a bit like an observer in that debate, a great advantage of not having grown up with this cornbread (my comfort food was arepas...also made from corn). It's an advantage because I can remain objective in all the delicious possibilities. AND, I can also do what some might consider sacrilege, such as adding sweet potato or worse making this gluten-free (GASP!). To my Southern friends, I apologize for the sacrilege. To everyone else who needs a GF version, I hope you enjoy this one, lovingly adapted from Bob's Red Mill AND Henrietta Inman's version in her book Clean Cakes.

For a fun read and more cornbread recipes, check out this blog post here

You'll need:

1 1/2 C gluten-free flour (my favorite is Bob's Red Mill 1:1 Baking Flour)

1 1/4 C medium grind corn grits (aka cornmeal) 

2 T coconut sugar

1 1/2 t baking powder

1 t Himalayan salt

1 C (heaping) mashed (or pureed) sweet potato

1 1/4 C non-dairy milk (I used almond milk)

2 eggs

1/3 C coconut oil or melted butter or ghee

To make:

Heat oven to 375F/180C; oil an 8" square pan and line with parchment paper.

1. Mix the flour, corn grits, sugar, baking powder, and salt in a medium bowl, then create the well in the center.

2. Add the sweet potato puree in the well.

3. In another bowl (I honestly use a large liquid measuring cup), whisk the milk, eggs, and oil/butter.

4. Add the wet mixture, on top of the sweet potato, to the dry mixture and stir to combine well, thoroughly loosening any limps that may form in the flour or sweet potato.

5. Once smooth, add batter to the prepared pan and bake for about 30-35 minutes. It's done when the top looks dry (possibly golden) and a toothpick inserted in the center comes out clean. This may take longer than 35 minutes, depending on your oven.

6. Let cool completely. 

7. Serve with soup or as a side to almost any meal. A tiny slab of butter is pretty spectacular on this, too!

8. Enjoy!