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Sweet Potato Cornbread

A gluten-free version of the American comfort food

What you'll need
  • Serves 10-12
  • 500 g sweet potatoes, with skin on
  • 110 ml almond milk
  • 1 tsp apple cider vinegar
  • 210 g fine/quick-cook polenta (cornmeal)
  • 190 g brown rice flour
  • 20 g arrowroot
  • ½ tsp guar gum
  • 1½ tsp baking powder
  • 1½ tsp bicarbonate of soda (baking soda)
  • 2 tsp coarse sea salt, finely ground
  • 30 g thinly sliced spring onions, about 3–4 small spring onions
  • ½ small red chilli, finely sliced
  • 90 ml extra virgin cold pressed rapeseed oil, plus extra for greasing
  • 2 eggs
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Print Recipe

Make this moreish cornbread for a barbecue – serve with lots of salads, fresh grilled (broiled) fish, local meat and corn on the cob, and all your friends will be happy. Under a perfect crunchy golden crust, the potato adds lightness and a soft sweet depth of flavour, while the spring onions (scallions) and hint of chilli keep it most definitely savoury.

  1. Preheat the oven to 200°C/400°F/Gas Mark 6.
  2. Scrub the potatoes and bake for about 30 minutes until the skins have shrivelled and they feel slightly soft.
  3. Cut in half and spoon out the flesh to get 300 g cooked sweet potato (no skin). Set aside to cool.
  4. Turn the oven down to 190°C/375°F/Gas Mark 5 and line the bottom of a loose bottomed 20 cm round cake tin with baking parchment.
  5. Grease the edges of the tin with rapeseed oil.
  6. Combine the almond milk and apple cider vinegar.
  7. In a large bowl, combine all the dry ingredients from the polenta (cornmeal) to the sea salt and whisk to disperse any lumps.
  8. Add the spring onions and chilli and mix in.
  9. Mash the sweet potato in a bowl with a fork and add the rapeseed oil and eggs, whisking to combine.
  10. Pour in the almond milk mixture and stir once more.
  11. Make a well in the centre of the dry ingredients and gradually pour in the potato and milk mix, folding everything together until combined.
  12. Pour the mix into the prepared tin, smooth the top with a small palette knife and bake for 20 minutes, rotating the bread halfway.
  13. Reduce the heat to 180°C/350°F/Gas Mark 4 and bake for a further 10 minutes.
  14. It is cooked when the top is starting to take on a golden colour, the loaf is firm to the touch and a skewer inserted in the centre comes out clean.
  15. Cool for about 10 minutes in the tin on a wire rack then carefully remove from the tin and slice.
  16. Serve generous slices warm from the oven with lashings of coconut oil or organic butter.
  17. Keeps for up to five days in an airtight container.

Extract from Clean Cakes by Henrietta Inman (Jacqui Small, £20)

Main image by Lisa Linder

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