Categories: bread
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 organic light brown sugar, packed
- 1 teaspoon bourbon vanilla extract
- 1 cup Bob's Red Mill gluten-free stone ground cornmeal
- 1 cup Pamela's Ultimate Baking Mix (or your own flour mix with 1/2 teaspoon baking soda, 1 teaspoon baking powder, and a good pinch of sea salt added)
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1 teaspoon Pumpkin Pie Spice blend
- Sea salt, to taste
Directions
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Preheat the oven to 350 degrees F. Grease the bottom of a 8-inch cake pan and dust it with cornmeal.
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In a large mixing bowl, whisk the eggs until foamy; add the oil; whisk again to combine. Add in the sweet potato puree and mix well. Add the light brown sugar, and bourbon vanilla extract, and mix to combine.
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In a separate mixing bowl whisk together the dry ingredients: cornmeal, gluten-free flour mix, baking powder, cinnamon, Pumpkin Pie Spice blend, and sea salt.
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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.
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Pour the batter into the prepared cake pan.
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Bake on a center rack in the preheated oven for about 40 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.
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Cool the cornbread in the pan- on a wire rack- for ten minutes. Remove from the pan and continue to cool.
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Options: Wrap and freeze leftover slices. Or grill leftover slices in a little light olive oil. Scrumptious.