Sweet Potato Cornbread

Gracious me, do I love cornbread. I made this sweet potato cornbread to pair with my roasted red pepper soup. It’s easy, it’s divine, it’s autumn in a skillet.

Here’s what you’ll need:

Dry ingredients
2/3 cup flour
1 and 1/4 cup cornmeal
2 tbl sugar
1 tbl baking powder
1/2 tsp salt
1 tbl brown sugar

wet ingredients
1 cup almond milk
1 tsp apple cider vinegar
egg replacer equal to 1 egg
2 tbl shortening, heated to liquid

oh and also
1 sweet potato, cubed

First, bring water to a boil in a medium saucepan. Reduce to medium heat and boil your sweet potatoes about 20 minutes, or under tender enough to be mashed. Then…. of course, drain and mash your taters. Set aside. 

(Oh and of course, preheat your oven to 400.)

In a large bowl, whisk together your dry ingredients. In a separate bowl (hope you love doing dishes), curdle your milk with the apple cider vinegar. Whisk till mixed and let sit a few minutes. Then add the remaining wet ingredients. Once mixed, add the wet mixture to your dry ingredients. Finally, add the mashed sweet potato. 

Pour into a cast iron skillet and bake at 400 for 20 minutes.