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Food & Recipes

Foodie 411

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Sweet Potato Corn Bread

This Recipe Is:

By The Gluten Free Goddess
WebMD Recipe from Foodily.com

This turned out to be the best gluten-free cornbread yet- slightly sweet and moist, with a tender crumb.

Ingredients

3 large
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
gluten-free flour mix
1/2 teaspoon
baking soda
1 teaspoon
baking powder
1 pinch
sea salt

Instructions

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.

Reviewed July 16, 2012

From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
For more recipes go to Foodily.com