Cornbread with Fresh Herbs

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A healthier, crumbly, and lighter cornbread with fresh herbs mix in

Prep Time 15

Cook Time 20

Servings

Calories 222kcal

1 cup cornmeal
1 cup whole wheat pastry flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tbsp fresh rosemary chopped
2 tbsp fresh thyme
1/4 cup lakanto golden monk fruit sweetener or coconut sugar
2 tbsp ground flaxseed
3 tbsp coconut oil melted
2 tbsp unsweetened applesauce
1 cup mashed Japanese sweet potato (about 2 small potatos) or canned sweet potato
1/4 cup unsweetened oat milk

Skip this step if using canned sweet potato. Poke holes in washed sweet potato and roast in a 350 degree oven for about an hour until sweet potatoes are soft and fork tender. Once done, set aside to cool and then peel the skin of the potatoes.
Preheat oven to 375 and grease an 8x8 baking dish.
Put ground flaxseed in a medium mixing bowl with 6 Tbsp of water and let sit for 3-5 min until mixture sets.
Mix dry ingredients together in a large mixing until well combined.
Mash the sweet potato in a food processor or with an immersion blender until smooth if not using canned.
Add all the wet ingredients, including sweet potatoes, in with the flaxseed and mix until well combined.
Pour wet ingredients into dry ingredients and fold until batter is formed (may need to use your hands with the thick batter).
Pour in baking dish and cook for about 20 minutes until a knife comes out clean.
Cut into 9 slices and enjoy with soup, chilli, or even as a snack.