Gluten Free Sweet Potato Corn Bread
November 17th, 2009 -- Posted in Breads and Rolls, gluten substitutes, wheat substitutes | No Comments »This time of year my heart and my tastebuds turn to root vegetables. This recipe for sweet potato corn bread is one of my favorites. It is quick to prepare and yields delicious results. I have had this recipe for close to 20 years. I first came across it when I was looking for dishes to create for an international potluck. I don’t know what cookbook I got it out of other than it came from Eastern Michigan University’s library.
I have often considered doing variations by adding nuts or raisins to make it more of a sweet bread but I enjoy the standard results so much I usually just stick to the recipe, with one exception. I do a combination of medium grind cornmeal and corn flour to make the texture a little less coarse. You could also go with a fine grind of cornmeal which would likely give you the best texture results. I do prefer stone ground cornmeal which is usually a little coarser. Experiment for yourself and see what you like.
Sweet Potato Corn Bread
1 baked sweet potato (I did once use canned sweet potatoes when I was in a hurry and it worked out okay but I prefer the flavor of fresh)
1 stick butter (softened)
4 eggs
1/2 cup brown sugar (I use turbinado and add a little molasses)
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 small container plain yogurt (or I substitute 1 cup buttermilk which you can make by putting 1 Tablespoon vinegar or lemon juice in a measuring cup and adding milk of your choice to make it 1 cup; let stand for a few minutes)
2 cups cornmeal (I use about 1/2 medium grind and 1/2 corn flour)
- Preheat oven to 350 degrees.
- Grease 9 x 9 baking pan.
- Mash the potato and butter into a pulp with a potato masher or wooden spoon.
- Add eggs and beat well.
- Add sugar, baking soda, and cinnamon and mix in.
- Add yogurt or buttermilk and cornmeal.
- Combine well until batter is smooth.
- Pour into baking pan.
- Bake at 350 for approximately 50 minutes, the corn bread will be golden brown and delicious!
I served this gluten free sweet potato corn bread at the presentation I did at the Holistic Moms Network a couple weeks ago and they enjoyed it. It is a wonderful change on the holiday table from rolls and something that everyone can enjoy!
