Gluten Free, Sweet Potato Cornbread

12 40 201
Ingredients Minutes Calories
Prep Cook Servings
10 min 30 min 12
Gluten Free, Sweet Potato Cornbread
Health Highlights

Ingredients


1 1/4 Cornmeal (yellow) (organic if possible)
1 cup Almond flour/meal, Bob's Red Mill
1 medium potato Sweet potato (peeled, cooked and mashed)
1 tsp Baking powder
1/2 tsp Baking soda
3/4 tsp Salt
1 cup Oat Milk, Minor Figures Dairy (or use milk of choice)
1/2 cup Butter, grass-fed, salted (melted)
2 large Egg (lightly beaten)
1/2 cup packed Brown sugar
1 tsp Vanilla extract, pure
1/2 tsp Cinnamon

Instructions


  1. To make this cornbread, start by adding the cornmeal, flour, brown sugar, baking powder, baking soda, and salt to a large bowl. Next, beat together mashed sweet potato, eggs, melted butter, and vanilla.
  2. Pour the sweet potato mixture into the flour. Stir in most of the way then whisk in the milk. Beat until smooth but don’t over mix.
  3. Pour the batter into pan greased with melted butter. 
  4. Bake in a 375 degree preheated oven for 25 minutes or until the center has set.

Nutrition Facts

Per Portion

Calories 201
Calories from fat 126
Calories from saturated fat 54
Total Fat 14.0 g
Saturated Fat 6.0 g
Trans Fat 0.2 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.3 g
Cholesterol 56 mg
Sodium 292 mg
Potassium 160 mg
Total Carbohydrate 15.8 g
Dietary Fiber 1.0 g
Sugars 11.5 g
Protein 3.2 g

Dietary servings

Per Portion


Meat Alternative 0.4
Milk Alternative 0.1
Vegetables 0.2

Energy sources


Pygal0%380.9980617211861690.7567082303006930%441.77685384791056123.8091899975990263%328.2969172045019218.29027800116896%365.321633273927992.2153309394420730%63%6%AlcoholCarbohydratesFatProtein

Meal Type(s)

Side




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