Gluten-Free Vegan Sweet Potato Cornbread

I developed this recipe for a Hoe Down at Farm Sanctuary’s Animal Acres a few years back. We served it up with vegan tofurky sausage baked beans, cole slaw, and chilled watermelon salad.

Gluten-free Sweet Potato (or Pumpkin!) Corn Bread

1 tbsp lemon juice or vinegar
2 cups almond or soymilk
1 cup cornmeal 
1 cup corn mesa
1/3 cup rice flour
3 tbsp sugar (if using squash/pumpkin)
1 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1/3 cup water
2 tbsp oil
2 cups cooked sweet potato, squash, or pumpkin puréed
Preheat the oven to 425°F. Add the lemon juice/vinegar to the milk, stir well, and allow to sour for at least five minutes. Mix together the dry ingredients. Add the potato/pumpkin, water and oil to the soured milk and slowly stir into the dry mixture.

Pour the batter into the prepared 9″ pan. Bake for 25-30 minutes. When done, the top should have cracks, and a toothpick stuck in the center should come out clean.

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