Sweet Potato Cornbread

🧂 Ingredients

• 1 cup Wayside Inn stone-ground cornmeal

  or regular cornmeal, not cornmeal mix
• 1 cup gluten free flour

  (see note below)
• 1/2 cup granulated sugar

  or honey
• 3 tsp. baking powder
• 1/2 tsp. salt
• 4 tbsp. unsalted butter

  cold
• 2 large eggs
• 1 cup buttermilk

  or soured milk
• 1/2 cup sour cream
• 1 large sweet potato

  cooked and mashed, (about 1 to 1 ½ cups mashed sweet potato)

Instructions

• 1 Measure cornmeal, gluten free flour, baking powder and salt and place in large
  mixing bowl.
• 2 Stir to combine.
• 3 Add cold butter and blend with a pastry blender until mixture becomes like
  coarse meal.
• 4 Add eggs, buttermilk, sour cream, honey and mashed sweet potato and stir to
  combine but just until moistened.
• 5 Do not overmix.
• 6 Spread batter into a greased 8x12” glass baking dish.
• 7 Bake at 425° for about 15 minutes.
• 8 Cover loosely with foil to prevent over-browning.
• 9 Bake an additional 15-20 minutes or when cornbread springs back when touched
  with finger.
• 10 Cool before cutting into squares.

Nutrition Info