Things You'll Need:
- 3 Large Organic Free Range Eggs
- 1/2 C. Extra Light Virgin Olive Oil or Coconut Oil
- 3/4 C Pureed Sweet Potato
- 3/4 C Organic Brown Sugar
- 1 tsp. Vanilla
- 1/2 tsp Cinnamon
- 1 C. Stone ground Cornmeal
- 1 C Pamelas Ultimate Baking Mix (excellent)
- 1/2 tsp Baking Powder
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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.
Puree Sweet Potato and set aside -
Step 2
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 whisk to combine.
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Step 3
In a separate mixing bowl whisk together the cornmeal, flour mix, baking powder
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Step 4
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. -
Step 5
Yummy!Bake on a center rack in the pre heated 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.
Cool the cornbread in the pan- on a wire rack- for ten minutes. Remove from the pan and cool.
Comments
Delaplane said
on 4/18/2009 Great recipre for how to make potato cornbread. I will be trying this out asap!
Sassy8722 said
on 4/11/2009 Yum, great article on How to Make Gluten Free Sweet Potato Cornbread. 5* and rec
rnmom24 said
on 4/1/2009 This looks delish! Will have to try next soup night. Thanks! 5*
rnmom24 said
on 4/1/2009 This looks delish! Will have to try next soup night. Thanks! 5*
SimplyFree said
on 3/14/2009 Thanks for all the posts! I appreciate it.