Sweet Potato Cornbread

2 slices of cornbread stacked on one another, with honey being drizzled over them.

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!

Course Bread

Cuisine American

Diet Diabetic, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 121kcal

Author Laura Yautz

Equipment

Ingredients

1 cup Unsweetened Soy Milk
1 tablespoon Lemon Juice
1 cup Whole Grain Cornmeal
1 cup Whole Wheat Flour
2 teaspoon Baking Powder
1 teaspoon Cinnamon
½ teaspoon Baking Soda
¼ teaspoon Salt
1 cup Mashed Sweet Potato
⅓ cup Olive Oil

Instructions

Preheat oven to 425° F.
Pour the lemon juice into the soy milk, and stir. Set aside. It will become lumpy and curdled while the acid in the lemon juice denatures the protein in the milk; this is normal.
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.
Add the oil to the blender and pulse a few times until it is incorporated into the mixture.
Pour the sweet potato mixture into the dry ingredients, and mix until just combined. Do not overmix.
Bake 18-22 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.

Nutrition