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.
Sweet Potato Corn Bread
Ingredients
- 1 cup corn flour*
- 1 1/2 Tablespoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup corn meal
- 2 eggs
- 1 cup sweet potato puree (you can substitute pumpkin puree)
- 2/3 cup brown sugar
- 1/4 cup applesauce
- 1 Tablespoon molasses
Instructions
- 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.
Notes
If you don’t have corn flour on hand, simply grind corn meal down to the consistency of flour in your food processor or blender.If the batter seems thick and dry, add some milk or milk substitute to moisten.
Courses Bread
oh my goodness.. that sounds totally delightful. I’m definitely making it & it’ll definitely be on my Thanksgiving table. Thanks so much!!
I am wondering if I could use the corn meal mix that is gluten free and add the spices with puree. What do you think?
If the corn meal mix is designed to make corn bread, I don’t see why that wouldn’t work. I’d use the directions on the mix though, just adding the spices and replacing some of the liquid with the puree. I haven’t ever tried this approach, so I can’t guarantee it, but it seems like it might work. If you try it, please let us know how it worked out.
I made it last night and it was sooooooooo dry, flavor wise good, but I had to throw it out.
I think it really depends on the flour used and how moist the sweet potato puree is. I’ve added a note to add milk or milk substitute of the batter is too thick and dry. I’m sorry it didn’t turn out for you!