Golden Sweet Potato Cornbread is easy to make, vegan friendly, and perfect for your next bowl of chili! This healthy cornbread also features whole grains, but comes out so moist and fluffy, no one will ever know!
Cook and mash the sweet potato, if you have not already done so.
Preheat oven to 425° F.
Lightly spray an 8x8 baking pan with cooking spray (or oil).
Whisk together the cornmeal, flour, baking powder, cinnamon, baking soda and salt in a large bowl.
Using a blender, blend the sweet potato and milk until very smooth. Without a blender, you could use a whisk, and vigorously beat the mixture until smooth.
Pour the sweet potato mixture into the dry ingredients, and mix until just combined. Do not overmix.
Bake 25-30 minutes, until a toothpick inserted into the center comes out clean.
Allow to cool about 10 minutes in the pan, before removing to a cooling rack. Slice when completely cooled.