Sugar-Free, Corn-Free Sweet Potato Cornbread
An amazing cornbread recipe for those with allergies to corn and gluten.
. millet flour
(I just grind mine from the whole grain)
. baking powder
. baking soda
. sea salt
. sweet potato puree
. coconut oil
(for the pan)
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!
Fat: 7.4 g Carbs: 22.5 g Sugar: 4 g Protein: 5.4 g; WW SmartPoints: 7