|Title:||Spiced Sweet Potato Cornbread|
|Category:||Side Dishes - Clean (Only natural/organic ingredients), Vegetarian|
1 c cornmeal
1 c oat flour
1 T baking powder
12 Medjool dates or 24 regular dates- pitted
1 c coconut milk beverage
1/4 c unsweetened shredded coconut
1 c baked and peeled sweet potato
2 T ground flax seeds
1 t ground cinnamon
1/2 t ground nutmeg
1/4 t ground cloves
1 c frozen corn kernels
|Directions:||Preheat the oven to 375F. Combine cornmeal, oat flour, and baking powder in a large bowl. Stir well and set the bowl aside.
In a high-powered blender, combine dates, coconut milk beverage, coconut, sweet potato, ground flax seeds, and spices. Combine with the dry ingredients, stirring just until well combined. Add in frozen corn kernels.
Pour the batter into a nonstick square baking dish, cast iron skillet, or even bake as individual muffins. Bake for 30 minutes or until the top has a golden tinge. Cool for 10 to 15 minutes before serving.