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 BreadIngredients 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.