Vegan Sweet Potato Maple Herb Cornbread

Ingredients

• 1 1/2 cups Yellow cornmeal
• 1 1/2 cups organic all-purpose flour
• 1 cup sweet potato puree
• 1 Tbsp baking powder
• 1 tsp sea salt
• 1 tsp ground cinnamon
• 1 tsp dried parsley
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/2 tsp allspice
• 1/4 tsp ground nutmeg
• 2 1/4 cups Almond milk ((You can use your fave plant-based milk, if desired))
• 3/4 cup pure maple syrup
• 4 Tbsps vegan butter, melted
• Melted vegan butter

Instructions

1. 1

   --- TO MAKE THE CORNBREAD: ---

2. 2

   Preheat oven to 400 degrees Fahrenheit and generously grease your favorite oven-safe cast iron skillet and set aside.

3. 3

   In a mixing bowl, add the cornmeal, flour, baking powder, salt, parsley, oregano, basil, garlic powder, smoked paprika, allspice, thyme, and nutmeg, whisking them together until combined.

4. 4

   Add the milk, sweet potato puree, maple syrup, and melted butter, stirring everything together using a rubber spatula (or wooden spoon) until combined and the batter becomes thick, smooth, yet easy to stir.

5. 5

   Scoop batter into prepared skillet and evenly spread around.

6. 6

   --- BAKE THE CORNBREAD: ---

7. 7

   Bake for 25-30 minutes, or until the center is fully cooked through. NOTE: I usually check the middle after 20 minutes with a sharp knife to test how clean it comes out. Once fully done, the center will come out entirely clean.

8. 8

   Remove cornbread from oven and let it cool for 10-15 minutes before adding a slice of vegan butter and slicing and serving.

9. 9

   Bon Appetit!