Sweet Potato Cornbread

  So here is the cornbread I took to Sunday dinner.  I made two batches and for some reason the second one turned out nicer and more fluffy.  It could be that you have to be careful about not over-mixing ingredients.  It was a bit like a dessert cornbread but all in all I love the taste.  My first batch, which I omitted the sweetener, tasted more like your traditional corn bread without the sweet twist.

Preheat oven to 375 F

1 c. flour, all purpose unbleached              
1 tsp. baking powder                              
1/2 tsp. baking soda                                
1/2 tsp. sea salt                                        
1/8 tsp. allspice                                      
1/2 c. cornmeal
1 c. sweet potatoes, cooked and mashed
4 tbsp. olive or grapeseed oil
1/4 c. sweetener, stevia or sugar in the raw
Egg replacer (to equal 2 eggs)
1/2 c. sour milk (soy milk + 1/2 tbsp vinegar)


In a large bowl, sift together the flour, baking powder, baking soda, salt and allspice.  Stir in the cornmeal.  Add the mashed sweet potatoes, oil, sweetener, egg replacer and sour milk.  Mix together gently just until combined.  Don't over mix.  Spoon into a lightly oiled square or round loaf pan and bake for 30 minutes.  You can test with a knife in the center to see if it is done.