Moist, delicious, and warmly flavored Gluten-Free Sweet Potato Cornbread. Using almond flour with maple syrup for natural sweetness! Serve skillet cornbread with your favorite soups, stews, chilis, and entrees. Dairy-free.
Ingredient
– Cornmeal– Almond flour– Fresh sweet potatoe– Maple syrup– Almond milk– Apple cider vinegar– Egg– Vegan butter
Direction
Mix the cornmeal, almond flour, salt, baking powder, baking soda, and ground cinnamon with the dry ingredients in a medium-sized bowl.
1
Spread maple syrup and sweet potatoes in a big bowl. Use an electric mixer to mix them together. Add the eggs and vanilla extract and beat again.
2
When adding dry ingredients and buttermilk to the sweet potato mixture, do it in batches and alternate between the two.
3
Remove the pan from the oven when butter melts. Melt butter and add to cornmeal. Everything should go into the batter.
4
Put the pan on the middle rack of the oven and pour the batter into it. For 25 to 35 minutes, or until golden brown, bake the cornbread.