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Yam and Maple Cornbread, GF


evolved from Margaret's Sweet Potato Biscuit recipe

A moist and flavorful cornbread. My son could not leave it alone!


710 ml 3 c. gluten-free flour
320 ml1 & 1/3 c. cornmeal
30 ml2 T. baking powder

470 ml2 c. baked sweet potato or yam, mashed
120 ml1/2 c. oil
240 ml1 c. non-dairy milk
120 ml1/2 c. maple syrup

240 ml1 c. toasted chopped walnuts or pecans


Preheat oven to 425 degrees F.

In a bowl, blend together the flour, cornmeal and baking powder.
Add the oil, mashed yam, non-dairy milk, and maple syrup.
Mix in the chopped walnuts.

Spread the batter in an 9 x 12-inch pan which has been lightly oiled or lined with parchment. Bake 20-25 minutes.

Major Ingredients: