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Sweet potato cornbread


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

3 large organic free-range eggs
1/2 cup extra light olive oil or vegetable oil
3/4 cup sweet potato puree
3/4 cup brown sugar, packed
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
a good shake or two of Pumpkin Pie Spice
1 cup organic stone ground cornmeal [I used Lambs]
1 cup Flour
1/2 tsp baking soda
1/2 teaspoon baking powder
A good pinch of sea salt


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 Springform 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, 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.


Pairs Well With


Notes

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