Gluten-Free Sweet Potato Corn Bread

I have to admit that gluten-free baking is not my forte. I`ve been blessed to be tolerant of gluten, so wheat free does it for me meaning that I`ve had no need to seriously explore the world of sorghum and rice flours. Luckily, there are others out there who are very, VERY good without gluten in their larder: www.glutenfreegoddess.blogspot.com/. Goddess is a very appropriate word for this woman as she pumps out amazing gluten-free recipes and charm in every post she delivers. She also has somewhat of a fixation on chocolate which no one seems to be complaining about either. Enjoy this lovely bread with a hot bowl of Moroccan Yam Soup or simply by itself with a bit of butter.
3 large organic free-range eggs
1/2 cup extra light olive oil or vegetable oil
3/4 cup sweet potato puree
3/4 cup organic light brown sugar, packed
1 tsp vanilla extract
1 cup Bob`s Red Mill gluten-free stone ground cornmeal
1 cup Pamela`s Ultimate Baking Mix – (or your own flour mix with 1/2 teaspoon baking soda, 1 teaspoon baking powder, and a good pinch of sea salt added)
1/2 tsp baking powder
1/2 tsp cinnamon
1 tsp Pumpkin Pie spice blend
Sea salt, to taste.
1. Preheat the oven to 350 degrees F.
2. Grease the bottom of a 8-inch cake pan and dust it with cornmeal. I used a Springform pan.
3. In a large mixing bowl, whisk the eggs until foamy; add the oil; whisk again to combine. Add in the sweet potato puree and mix well. Add the light brown sugar, and bourbon vanilla extract, and mix to combine.
4. In a separate mixing bowl whisk together the dry ingredients: cornmeal, gluten-free flour mix, baking powder, cinnamon, Pumpkin Pie Spice blend, and sea salt.
5. Using a rubber spatula or wooden spoon, add the dry ingredients into the wet; and stir by hand just enough to make a smooth batter.
6. Pour the batter into the prepared cake pan.
7. Bake on a center rack in the preheated oven for about 45 minutes or so, until the cornbread is firm to the touch and golden. Check with a wooden pick, if necessary; if it emerges clean, the cornbread is done. [Remember, Dear Reader, I bake at high altitude, so please use your own tried-and-true guidelines for baking times.]
8. Cool the cornbread in the pan- on a wire rack- for ten minutes. Remove from the pan and continue to cool.
9. Serve slightly warm with a dab of your favorite butter or buttery spread.
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