Sweet Potato Cornbread
From vj 17 years ago
- 30 minutes to make
- Serves 8
A twist on traditional cornbread, made vegan stylee by Tanya Barnard and Sarah Kramer in How It All Vegan. Nice with soup
Ingredients
- 1 cup flour shopping list
- 1 teaspoon baking powder shopping list
- 1/2 teaspoon baking soda shopping list
- 1/2 teaspoon salt shopping list
- 1/8 teaspoon allspice shopping list
- 1/2 cup cornmeal shopping list
- 1 cup sweet potatoes, cooked & mashed shopping list
- 4 tablespoons oil shopping list
- 1/4 cup sweetener shopping list
- 6 tablespoons flax seeds, ground in 18 tablespoons water shopping list
- 1/2 cup non-dairy milk shopping list
- 1/2 tablespoon vinegar shopping list
How to make it
- Preheat oven to 375
- In a large bowl sift together the first five ingredients
- Stir in the cornmeal
- Add the wet ingredients (ie, everything else)
- Mix until just combined
- Spoon into an oiled round or square loaf pan and bake for 30 minutes.
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- vj Portland, OR
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