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torquillI can't claim credit for this one; I copied it out of a vegan cookbook at the Davis Co-ops, because I was so impressed by it myself. I strongly suspect the author had adapted it from somewhere else, as it originally asked for egg substitute, soy milk, and "liquid sweetener" (this was a vegan cookbook, after all). I have neither the name nor author of the cookbook, so I can't attribute, sadly.
It's soft, moist, and holds together well, unlike many variants of cornbread; you can actually cut off and pick up a real loaf-sized slice. I've never known it to be dry or bland, ever. It gathers rave reviews any time I make it, so I thought I should pass it on.
Sweet Potato Cornbread
(1 medium loaf)
1 C flour
1/2 C cornmeal
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/8 tsp allspice
1 C sweet potatoes, cooked and mashed
1/4 C oil
1/4 C sweetener [brown sugar, honey, etc.]
2 eggs
1/2 C sour milk (see note)
Preheat oven to 375F. Combine dry ingredients, add wet ingredients and blend until just mixed. Lightly oil or line a standard medium loaf pan, pour batter into pan, and bake at 375F for 40-45 min. or until a toothpick comes out clean. Serve warm.
Note: For sour milk, add 1T white vinegar to each half-cup of milk and allow it to stand for five minutes.
* This adapts well to gluten-free if you use straight rice flour.
* I use brown sugar, but you can use honey as, I suspect, the granddaddy recipe did. Don't worry about the water content, it's not much difference.
* The recipe asks for sour milk, but good tart plain yogurt works at least as well if you add a little water; I prefer it, actually. Add 2-3 tablespoons of water, just enough to make the batter pourable rather than glop-able.
* I suspect you could use pumpkin or other meaty squash instead of sweet potatoes with good results, but the darker the color, the better the appearance (and flavor) will be.
It's soft, moist, and holds together well, unlike many variants of cornbread; you can actually cut off and pick up a real loaf-sized slice. I've never known it to be dry or bland, ever. It gathers rave reviews any time I make it, so I thought I should pass it on.
Sweet Potato Cornbread
(1 medium loaf)
1 C flour
1/2 C cornmeal
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/8 tsp allspice
1 C sweet potatoes, cooked and mashed
1/4 C oil
1/4 C sweetener [brown sugar, honey, etc.]
2 eggs
1/2 C sour milk (see note)
Preheat oven to 375F. Combine dry ingredients, add wet ingredients and blend until just mixed. Lightly oil or line a standard medium loaf pan, pour batter into pan, and bake at 375F for 40-45 min. or until a toothpick comes out clean. Serve warm.
Note: For sour milk, add 1T white vinegar to each half-cup of milk and allow it to stand for five minutes.
* This adapts well to gluten-free if you use straight rice flour.
* I use brown sugar, but you can use honey as, I suspect, the granddaddy recipe did. Don't worry about the water content, it's not much difference.
* The recipe asks for sour milk, but good tart plain yogurt works at least as well if you add a little water; I prefer it, actually. Add 2-3 tablespoons of water, just enough to make the batter pourable rather than glop-able.
* I suspect you could use pumpkin or other meaty squash instead of sweet potatoes with good results, but the darker the color, the better the appearance (and flavor) will be.