Sweet Potato Cornbread

Name: Sweet Potato Cornbread
Ingredients: 1 cup Cornmeal; 1/2 cups Spelt Flour (or Whole Wheat Or Gluten-free); 1 Tablespoon Raw Brown Sugar; 1 Tablespoon Baking Powder; 1/2 teaspoons Baking Soda; 1/2 teaspoons Salt; 3/4 cups Cooked Mashed Sweet Potato; 2 Tablespoons Dairy-free Butter (or Regular Butter Or Margarine); 1/4 cups Almond Milk (or Regular Milk); 1 whole Egg

10 ingredients

4 steps

Ingredients

1 cup Cornmeal
1/2 cups Spelt Flour (or Whole Wheat Or Gluten-free)
1 Tablespoon Raw Brown Sugar
1 Tablespoon Baking Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Salt
3/4 cups Cooked Mashed Sweet Potato
2 Tablespoons Dairy-free Butter (or Regular Butter Or Margarine)
1/4 cups Almond Milk (or Regular Milk)
1 whole Egg

Directions

1

Preheat oven to 350°F. Grease a loaf tin with cooking spray.
2

Combine dry ingredients and set aside.
3

Peel sweet potato and chop into large pieces. Boil until tender. Drain and mash. Add melted butter, milk, and egg and stir to combine. Add wet ingredients to dry ingredients and stir until a dough forms.
4

Pour into prepared pan and bake for 30 minutes or until a knife inserted in the centre comes out clean. Cool for at least 10 minutes before removing from pan.