Written by guest blogger and foodie, Chelsy Ethridge. Read more of Chelsy’s great recipes on her personal blog, Mangia.
Happy Thursday all!
Yesterday morning I was food blog stalking, as per my usual morning routine when I saw my home girl Heather tweet her daily blog post. Of course, since we are bff’s and all, I immediately clicked on the post to see what the latest happening’s were. BTW Heather probably has no freaking idea who I am, but if you are reading Heather, I absolutely love your blog! If you didn’t know, I used to work with Heather’s seester, and that’s how I was introduced to her fabulous blog. Also, BTW Heather is pregger’s (btw, I hate the word pregger’s). Whatevs. Well, like any other pregnant woman, Heather is having those pregnant cravings. Fortunately, she is not posting recipes of dill pickle and ice cream concoctions. I have pregnant food cravings everyday, so I can only imagine what is going to happen when I get to that stage of my life. O lawd!
I usually love every recipe that Heather posts, but seriously, yesterday was the icing on the cake, or bread, or cornbread, that is. Anyway, the recipe spoke to me. Seriously, the second I saw Heather’s recipe for Sweet Potato Cornbread, not a minute later I was whipping up my own version in the kitchen. If you know me, then you know that I love me some cornbread. Ms. Sweet Potato and I are also bff’s so you can imagine how crazed I was for the recipe, and the pictures, oh the pictures! Why, I was salivating just looking at them. Since the seester is still in town, I thought to myself, I must make this recipe gluten free. One quick substitution, and Wham, Bam, done!
I make-a the sweet potato
Presto
Seriously…
You have no idea
No idea at all.
Big thanks to Heather for the inspiration. All you need to know about this sweet potato cornbread is that it is super moist, so moist, it’s more like cake than bread. You should now be rushing into the kitchen and whipping this up to bring to your next back yard barbecue so that you can eat it for lunch while you watch the Price Is Right in your pajamas. Only because I have never, ever done that before.
Sweet Potato Cornbread (GF)
Ingredients:
1 1/4 c. almond flour
3/4 c. stoneground cornmeal
2 t. baking powder
1/4 t. salt
3/4 c. grapeseed oil
2 eggs
1 large baked sweet potato, or 1 c. of sweet potato puree
Instructions:
1. Preheat oven to 375. Wrap the sweet potato and foil, place on baking sheet, and bake for 45-60 minutes or until its extra squishy, allow to cool, then peel.
2. In a large mixing bowl, using a whisk, beat together the eggs, grapeseed oil, and sweet potato, until smooth.
3. Add the almond flour, cornmeal, baking powder, and salt. Mix until combined.
4. Pour the batter into a greased square baking pan.
5. Bake at 375 for 45-60 minutes until a toothpick inserted comes out clean and the top is golden brown. Devour warm with butter and a drizzle of honey!
MANGIA!!!
