If you like pumpkin, try this…

So my new cooking tactic is to put Desta in her exerciser and then cook like crazy for the 20 minutes she’s happy.  In the middle of my panicked baking, I revised this recipe, unintentionally.  It still turned out pretty amazing!  And best of all, my kids ate it.

Give it a try. Gluten free, fallish and sweet.  I’m keeping the leftovers in the freezer for some yummy cornbread stuffing in a few weeks!

From the Gluten Free Goddess.  I used canned pumpkin instead of sweet potato.

Sweet Potato Cornbread Recipe

3 large organic free-range eggs
1/2 cup extra light olive oil or vegetable oil
3/4 cup sweet potato puree (used canned pumpkin here)
3/4 cup brown sugar, packed
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 teaspoon Pumpkin Pie Spice
1 cup organic stone ground cornmeal (I used Arrowhead Mills)
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 (I used the Costco gluten free mix.  If you are making non gluten, just add regular flour with the baking powder, baking soda and salt as specified above).
1/2 teaspoon baking powder
Sea salt, to taste

Preheat the oven to 350 degrees F. Grease the bottom of a 7 or 8-inch cake pan and dust it with cornmeal. I used a Springform pan.

In a large mixing bowl, whisk the eggs till frothy, and add the oil; whisk to combine. Add the sweet potato puree and whisk well. Add the brown sugar, vanilla extract, cinnamon, and pie spice and whisk to combine.

In a separate mixing bowl whisk together the cornmeal, flour mix, baking powder, and sea salt.

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.

Pour the batter into the prepared cake pan.

Bake on a center rack in the preheated oven for about 45 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. [Remember, Dear Reader, I bake at high altitude, so please use your own tried-and-true guidelines for baking times.]

Cool the cornbread in the pan- on a wire rack- for ten minutes. Remove from the pan and cool.

Serve slightly warm, if desired.

Options:

Wrap and freeze leftover slices. Slice leftover cornbread and grill it a little light olive oil. Scrumptious.

Makes 8 servings.