Sweet Potato Cornbread

Cornbread made with sweet potatoes and without flour, so naturally wheat-free and gluten-free.

Olive oil or butter
5 large eggs, whisked
1 cup sour cream
3 tablespoons sugar
1/2 cup (1 stick, 4oz/113g) salted butter, melted
2 cups (16oz/454g) cooked and mashed sweet potatoes
1 3/4 cup + 2 tablespoons (300g) stone-ground cornmeal
2 tablespoons (yes, tablespoons) baking powder
1 teaspoon table salt

View the full recipe at A Veggie Venture →