The following is a guest post from SnoWhite at Finding Joy in My Kitchen. SnoWhite is not gluten-free, but she does have a nut allergy and fully understands the risks of cross contamination. The recipe she is sharing with us today uses corn flour. See her note if you don’t have any on hand.
Sweet potato corn bread makes a great addition to a Thanksgiving table. And, seeing as we often share our table with friends with multiple food allergies, this corn bread is a great recipe to use. The final product is free of gluten, tree nuts and milk! The leftovers are great too. This recipe was inspired by Real Mom Kitchen.
- 1 cup corn flour*
- 1½ Tablespoons baking powder
- 1 teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 cup corn meal
- 2 eggs
- 1 cup sweet potato puree (you can substitute pumpkin puree)
- ⅔ cup brown sugar
- ¼ cup applesauce
- 1 Tablespoon molasses
- In a large bowl, mix corn flour, corn meal, baking powder, salt and spices together. Stir well.
- In another bowl, combine eggs, sweet potatoes, brown sugar, applesauce and molasses. Stir until well blended.
- Pour the wet ingredients into the dry ones and stir until just moist.
- Then, pour into a greased 8×8 or 9×9 inch glass baking dish.
- Bake at 400° for about 30 minutes, or until a toothpick comes out clean.
- Allow to cool before cutting and serving.
If the batter seems thick and dry, add some milk or milk substitute to moisten.