Plant-Based Sweet Potato Cornbread
Forget everything you know about that crumbly, store-bought mix! Today, we’re putting a plant-based twist on a soul food classic to see if it truly stands up against the gold standard. This Sweet Potato Cornbread isn't just a "healthy alternative", it’s a total game-changer. By swapping out the eggs and dairy for the natural moisture and vibrant color of mashed sweet potatoes, we’ve created a loaf that is ultra-fluffy, naturally sweet, and impossibly moist. Whether you’re plant-based or just looking to level up your Sunday dinner, this recipe proves you don't need a box to create delicious cornbread.
Equipment
Ingredients
- 1 cup cornmeal
- 1 cup rolled oats ground into flour
- 1 tbsp flax meal
- 1 tbsp nutritional yeast
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 1 ½ cups sweet potato cooked and mashed
- 1 cup soy milk unsweetened, or plant based milk of your choice
- 1 tsp tamari low sodium, or liquid aminos
Instructions
- Preheat oven to 350°F.
- Stir the dry ingredients together in a mixing bowl.
- Add the wet ingredients and stir well.
- Pour mixture into a parchment lined or lightly oiled 9 x 9 inch baking dish and smooth the top.
- Bake for 35 minutes.
Notes
If your sweet potatoes are more dry and floury then 35 minutes baking time will be perfect. If they are really moist then you might have to bake for 5-10 minutes more.
Nutrition
Calories: 141kcalCarbohydrates: 25gProtein: 5gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 256mgPotassium: 226mgFiber: 4gSugar: 2gVitamin A: 3248IUVitamin C: 2mgCalcium: 90mgIron: 1mg
Jill! The cornbread looks delicious but the SLOW TRAVEL?!! I can’t wait to see where you two go!
Good on ya Jill!! I wish I had the nerve to do the same. Have a ball and keep the recipes comin
Thank you Tommy =)
Jill, yes it looks delicious and I can’t wait to try it. I’m so proud of you and Jeff for deciding to take this slow travel and I wish you everything that you desire to come from your slow travel!!!
Thank you Jamila =)
Jill,
Best of luck on your new adventure. Am looking forward to lots of new WFPB cooking ideas.
Haven’t made this recipe yet, but sounds yummy. My question before proceeding is “how the recipe would change (eg. cooking time, measurements) if I want to add some frozen corn?”.
Thank you.
I would probably bake it for an additional 10 minutes.
What an amazing and an inspiring adventure you two are on! Thank you for going out and continuning to spread the word on plant based living in whatever way that works.
Can’t wait to see where you go! Congratulations and thank you for all your delicious recipes
Have great travels & still look forward to all your great recipes!
Will this work with a regular sweet white or japanese potatoe?
Congrats on your adventure!!!
I can’t wait to see where you go.
The Caymen islands are beautiful.
Yes, it will work with any sweet potato
Hi Jill,
I am trying your recipes, made many and find recipes so good and tasty.
Wish you wonderful experiences ass you travel. May God keep you both safe and healthy.
Love
Ninni
Thank you Ninni =)