Fluffy and Moist Gluten-free Sweet Potato Cornbread

My daughter made this cornbread for a family gathering and it was outstanding! I’ve done some modifications to the original recipe by substituting the sugar and eggs. I’ve have to watch my sugar intake. I tested positive for an eggs allergy, even though it doesn’t give any outward reactions. Still, one wonders what it has been doing internally. I’ve dabbled now, and again with eggs, but honestly, I am not a big fan of it. So I can definitely survived without them. I was plant based for 18 years. Anyway, here is the recipe.

1 1/2 cup steam sweet potato

1 cup organic corn meal

1/4 cup monk fruit sugar

1 cup gluten-free flour

1/2 tsp. nutmeg

1 tsp. cinnamon powder

1/2 tsp. salt

1 Tbsp. Baking powder

1/2 cup sour cream/ greek yogurt

1 cup heavy whipping cream ( egg replacement) or 2 eggs

2 Tbsp. Oil ( not extra virgin olive oil)

Preheat oven at 350 degrees. In a medium bowl, mix all the dry ingredients together. In a big bowl add sweet potatoes, sour cream sauce or greek yogurt, heavy whipping cream, or eggs and oil. Mix this together well. Slowly add the dry ingredients to the wet ingredients and mix this well. Use a large greased cast iron, pour batter into the pan and level it out. Bake at 350 degrees for 35 minutes.

After baking, let it completely cool then cut up. Enjoy!

This is a very simple, yet tasty.

Benefits of Monk Fruit Sugar:

Why Monk Fruit Might Be Your New Favorite Sweetener - Farmers' Almanac - Plan Your Day. Grow Your Life.