SWEET POTATO CORNBREAD

[Guest guest]

SWEET POTATO CORNBREAD

Source: Mother Nature's Garden Cookbook (I changed it a little too)

 

1 c. mashed cooked sweet potatoes

1 1/4 c. water

1 T. oil ( I omitted this)

1 tsp. soy sauce or Bragg Liquid Aminos

1 c. gf flour mix

1 c. cornmeal

2 T. cornstarch

2 tsp. baking powder

2 tsp. baking soda

 

Preheat the oven to 400’.

In a food processor or blender, blend the sweet potatoes and water until

the mixture is smooth. Put the mixture into a large bowl. Add the oil and soy

sauce and stir until the ingredients are blended. In another bowl, mix

together the remaining ingredients. While stirring with a spoon, add the dry

ingredients to the wet. Spread the batter in a lightly oiled 9 by 9-inch

nonstick baking pan. Bake the bread for 30 minutes, or until it just begins

to brown on top. (Do not overbake, or the cornbread will be too dry.)

 

Cut the cornbread into large slices and serve it warm.