Sweet Potato Cornbread - Something Better Today
fond of eating cornmeal for breakfast and there are some leftovers in your pantry you may wish to try making this Sweet Potato Cornbread.
Ingredients
- 2 cups cornmeal (fine)
- 1 cup Whole-wheat flour
- 1 cup Unbleached white flour
- 1 cup mashed sweet potato
- 1 cups Shredded coconut
- 1 1/2 cups sugar
- 1 1/4 cups coconut milk or plant-based milk
- 2 cups Water
- 2/3 cup oil or 1 cup. Soy margarine
- 2 tbsp. Rumford baking powder
- 2 tsp. Coriander
- 1 tsp Cinnamon
- 1 tsp Vanilla
- 1 tbsp molasses
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