Pumpkin/Sweet Potato Cornbread

This cornbread is deliciously moist and even gluten free

3 large eggs

1/2 cup extra light olive oil or vegetable oil

3/4 cup sweet potato/pumpkin puree

3/4 cup packed brown sugar

1 teaspoon vanilla

1/2 teaspoon cinnamon

A pinch of Pumpkin Pie Spice or Cloves

1 cup cornmeal

1 cup flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 tsp salt added

1/2 teaspoon baking powder

Preheat the oven to 350 degrees

Grease the bottom of a 7 or 8-inch cake pan and dust it with cornmeal.

In a large mixing bowl, whisk the eggs until frothy, and add the oil; whisk to combine. Add the sweet potato/pumpkin puree and whisk well. Add the brown sugar, vanilla extract, cinnamon, and pie spice and whisk to combine.In a separate mixing bowl whisk together the cornmeal, flour, baking powder, baking soda, and sea salt.
Add the dry ingredients into the wet; and stir by hand just enough to make a smooth batter.
Pour the batter into the prepared cake pan.
Bake for about 45 minutes or so until the cornbread is firm and golden.
Cool the cornbread in the pan.
Serve slightly warm, if desired.

Makes 8 servings.