No need to keep looking for a tender and moist corn bread, its right here. Pair this Gouda and Herb Sweet Potato Corn Bread with your favorite soup or as a side to any meal.
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
Cut sweet potatoes in even chunks and boil in water until fork tender, about 15-20 minutes.
Meanwhile whisk together cornmeal, flour, baking powder, baking soda, and sugar. Set aside.
Prepare parsley, jalapeno (if using), and cheese.
Line a 9X13-inch cake pan with parchment paper (or grease the pan) and set aside.
When potatoes are tender, place in a blender and puree until smooth.
Place in a bowl large enough to hold all ingredients. Add water, oil, salt, and vinegar.
Rapidly whisk in eggs followed by dry ingredients. Add parsley and jalapeno.
Scrape into pan and top with the cheese (if using) and place in oven for nearly 20 minutes or until center bounces back when lightly pressed with a finger.
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