I’m so excited to share this recipe with you guys! This cornbread is moist and fluffy and so delicious. I like to eat it with a nice thick stew, or chili but it’s also delicious on it’s own, hot and smeared with butter.
As you can probably tell from the title, this is a sweet cornbread, so if you’re one of those crazies that doesn’t like your cornbread sweet, this is not the recipe for you. Just leave already. Click away. It’s FINE. Another note, I just had the idea that you could probably substitute the sweet potato with butternut squash and that would be delicious too. Just a thought.
A friend (ahem CASSANDRA) recently told me that the most worthless writing on the internet is the paragraphs of text on a food blog before you get to the recipe. So, I’m gonna keep this even shorter than usual and get right to it. HERE’S THE RECIPE CASSANDRA. 😜
A delicious, moist, fluffy cornbread perfect with chili or a hearty stew!
- 1 T neutral oil (canola, vegetable, etc)
- 1 lb sweet potatoes, peeled and cut into 1" cubes
- 1 1/2 cups cornmeal
- 1 cup whole wheat flour
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 1/4 cups almond milk (or your milk of choice)
- 1/2 cup brown sugar
- 2 Tbsp ground flaxseed
- 1 Tbsp lemon juice
- 1/4 cup melted coconut oil
- 1. Preheat the oven to 425 F. Add neutral oil to an 8 in cast iron skillet and coat all surfaces evenly with the oil. Put the skillet into the oven as it preheats.
- 2. Add sweet potatoes to a saucepan, and fill with water to cover them. Put on the stove on high heat and cover. Boil for 10 minutes or until the sweet potatoes are soft.
- 3. In a large bowl, whisk together all the dry ingredients - cornmeal, wheat flour, baking powder, baking soda, salt, cinnamon and nutmeg.
- 4. To a blender, add 1 1/2 cups of the boiled sweet potato (you will not need all of it), and the rest of the wet ingredients - almond milk, brown sugar, flax, lemon juice, and coconut oil - and blend until smooth.
- 5. Add the blended sweet potato mixture into the dry ingredients and mix until just combined. Don't overmix! Remove the hot cast iron skillet from the oven and carefully add the batter to the pan and use a spatula to distribute the batter evenly. Put the skillet back in the oven and bake for 20 minutes.
- 6. Remove from oven and let cool for at least 15 minutes before serving. YUM