Sweet Potato Cornbread
A sweet and savory snack or side, this Sweet Potato Cornbread will easily become a staple this holiday season. This fall dish has the earthiness of cornmeal mixed with the sweetness of sweet potato for a moist and delicious loaf.
- Prep Time: 20 minutes
- Cook Time: 55-65 minutes
- Total Time: 90 minutes
- Yield: 8-10 servings 1x
Ingredients
Scale
- 1 cup cornmeal
- 1 cup whole wheat pastry flour (or gluten-free flour)
- 2 tsp baking powder
- 1 tsp salt
- 1 cup roasted mashed sweet potato (from 1 medium-large potato)
- 2 large eggs
- 1/4 cup unsweetened almond milk or regular milk
- 1/3 cup ghee, melted
- 2 tablespoons maple syrup (omit for a more savory loaf)
- Optional spices: 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp allspice for a sweeter loaf
Instructions
- Combine the dry ingredients in a large mixing bowl (including spices if using) and whisk to incorporate.
- Combine wet ingredients in another bowl and whisk to combine.
- Add the wet mixture into the dry and gently stir to combine.
- Pour into a loaf tin and bake at 350F for 55-65 minutes.
- Alternatively, bake in a 9×9 pan for 35 min.
- Let cool for 20 minutes before removing from pan and cutting.
- Will keep for 2-3 days on counter or longer in refrigerator.
Find it online: https://www.thehealthymaven.com/sweet-potato-cornbread/