Sugar-Free, Corn-Free Sweet Potato Cornbread
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Sugar-Free, Corn-Free Sweet Potato Cornbread

An amazing cornbread recipe for those with allergies to corn and gluten.
Course Bread
Cuisine Cornbread
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 6 slices
Calories 175kcal
Author Lauren Goslin

Ingredients

  • 1 c . millet flour (I just grind mine from the whole grain)
  • 1 1/2 t . baking powder
  • 1/4 t . baking soda
  • 1/4 t . sea salt
  • 1 c . buttermilk (see Notes)
  • 1 egg
  • 1/2 c . sweet potato puree
  • 2 T . coconut oil (for the pan)

Instructions

  • Preheat the oven to 450 degrees.
  • Heat the oil in a 6 to 8-inch cast iron skillet in the oven for five minutes
  • Mix the flour, baking powder, baking soda, and salt.
  • Mix the buttermilk, sweet potato, and egg together in a separate bowl.
  • Make a well in the center of the dry mix.
  • Pour in the egg mix and stir just until moistened.
  • Pour into the hot skillet.
  • Bake 15-18 minutes or until golden.
  • Allow 5-10 minutes cooling time, as this helps the bread set and hold together.
  • Cut and enjoy!

Notes

Fat: 7.4 g  Carbs: 22.5 g  Sugar: 4 g  Protein: 5.4 g; WW SmartPoints: 7

Nutrition

Calories: 175kcal