Corn bread has never been a "big" Thanksgiving item in either of our families. We typically have a yeast roll, so that we can have hot open-faced turkey sandwiches with leftovers :) Plus, corn bread to me always seems really dry, even with butter and honey.
This year, I decided to try a new corn bread recipe for our annual Thanksgiving Dinner that our graduate chapter of InterVarsity Christian Fellowship hosts. This recipe is so moist and yummy that we didn't have any leftovers to bring home. What's better -- this recipe is Gluten, Dairy and Nut-free!
Sweet Potato Corn Bread - Inspired by Real Mom Kitchen
1 C corn flour*
1 1/2 T baking powder
1 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 C corn meal
2 eggs
1 C sweet potato puree (you can substitute pumpkin puree)
2/3 C brown sugar
1/4 C applesauce
1 T molasses
*If you don't have corn flour on hand, simply grind corn meal down to the consistency of flour in your food processor or blender.
In a large bowl, mix corn flour, corn meal, baking powder, salt and spices together. Stir well.
In another bowl, combine eggs, sweet potatoes, brown sugar, applesauce and molasses. Stir until well blended.
Pour in the wet ingredients to the dry ones and stir until just moist.
Then, pour into a greased 8x8 or 9x9 inch glass baking dish.
Bake at 400 for about 30 minutes, or until a toothpick comes out clean.
Allow to cool before cutting and serving.
Enjoy!
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