Corn-Free Sweet Potato Cornbread
This corn-free cornbread has a similar taste and texture to regular cornbread, but without the corn! It's also completely gluten and dairy free and made nutrient dense with the addition of sweet potato.
Servings 9 slices
Ingredients
- 1 cup tigernut flour
- ¾ cup 1:1 gluten free flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup cooked mashed sweet potato (about 175-200 grams)
- ¼ cup melted butter (butter, vegan or otherwise, works best in this recipe, but you can get away with using a neutral oil, as well)
- 2 eggs
- 3 tablespoon of honey
- ½ cup milk of choice
Instructions
- Preheat oven to 350F.
- Sift the tigernut flour and whisk in the gluten free flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, add the sweet potato, eggs, butter, honey, and milk in a bowl. Use a hand mixer to beat all the ingredients together on medium speed until well combined.
- Add the dry ingredients to the wet and mix on low until combined. Let batter sit while you prepare the baking dish.
- Grease a 9x9 inch glass baking dish.
- Pour the batter into the baking dish. Bake for 32-35 minutes, until a toothpick comes out clean. Let cool before slicing.
- Serve warmed with a slather of butter or coconut oil and a drizzle of honey!