Friday, 4 April 2014

Spiced Sweet Potato Cornbread with Pinto Beans (Serves 8) From Dr. Joel Furhman's Eat to Live cookbook

Growing up cornbread and beans was a simple country meal that my family enjoyed. It's nothing fancy, just a comforting tasty meal. I was craving this dish and feeling a bit nostalgic. I really wanted to make a homemade cornbread recipe that was also packed with nutrients and tasted delicious. I found this recipe in Dr. Joel Furhman's Eat to Live cookbook. It is a fabulous recipe combining two of my favourite ingredients, sweet potatoes and cornmeal. The spices and dates in this recipe really lend a punch of flavor that you don't get from regular cornbread recipes. This recipe is also vegan! 


1 cup cornmeal
1 cup oat flour
1 tbsp. baking powder
12 Medjool dates or 24 regular dates pitted
1 cup coconut beverage
1/4 cup unsweetened shredded coconut
1 cup baked peeled sweet potato
2 tbsp. ground flax seeds
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1 cup frozen corn kernels


  1. Preheat the oven to 375 degrees
  2. Combine cornmeal, oats flour, and baking powder in a large bowl. Stir well  and set aside.
  3. In a blender (high-powered if you have it) combine dates, coconut milk beverage, coconut, sweet potato, ground flax seed, and spices. Blend.
  4. Combine with the dry ingredients, stirring just until combined. Add frozen corn kernels.
  5. Pour the batter into a nonstick square baking dish or whatever nine inch baking dish you have. I used an oval. You can also use cast iron or a muffin pan. Bake for 30 min. or until the top has a golden hue. Cool for 10 to 15 minutes before serving. 

I served my cornbread with a coconut butter spread and pinto beans. This recipe would also be great served with your favorite soup! Enjoy!

From the Harvest Table

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