My dad used to make cornbread every weekend to serve with chili. He never made cornbread with sweet potatoes, but every time I serve it to my young cousins, they love the color the sweet potatoes add to the dish.
Serves 9 to 12.
1½ cups cornmeal
1½ cups whole wheat pastry flour
4 teaspoons double-acting baking powder
1 teaspoon ground cinnamon (optional)
2 cups unsweetened plant milk
1½ cups sweet potato puree
½ cup pure maple syrup (optional)
- Preheat the oven to 375°F.
- In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and cinnamon (if using).
- In a small bowl, whisk together the plant milk, sweet potato puree, and maple syrup (if using). Add the sweet potato mixture to the bowl with the flour mixture and use a rubber spatula or wooden spoon to gently fold the ingredients together. Do not overmix or the cornbread will be chewy.
- Spoon the batter into a nonstick 9×13-inch baking dish and bake until a toothpick inserted into the center of the cornbread comes out clean, about 30 minutes. Let sit for 15 minutes before slicing and serving.
Del Sroufe’s passion for cooking began at eight years old and never faded. In 1989, he went to work for one of Columbus’s premier vegetarian restaurants, the King Avenue Coffeehouse, where he honed his craft as a baker and chef. Sroufe opened Del’s Bread, a vegan bakery, before beginning a vegan meal delivery service in 2001, serving eclectic, plant-based cuisine to Columbus residents. During this time, he developed what became a very popular cooking class series, sharing many of the delicious recipes he had created over the years.
Sroufe is the author of Better Than Vegan, The China Study: Quick & Easy Cookbook, and The China Study Family Cookbook, as well as Forks Over Knives—The Cookbook, a vegan cookbook companion to the acclaimed documentary Forks Over Knives.