free from gluten and the top 8 food allergens<\/p><\/div>\n

We have 3 delicious words for you…Sweet Potato Cornbread!<\/p>\n

Take a break from traditional cornbread with this sweet potato version that’s the perfect addition to the holiday table.<\/p>\n

It doesn’t stop there. Cornbread is so versatile! It’s great by itself, or for breakfast with honey or jam. Pairing it with soup, stew or chili elevates it even further.<\/p>\n

Let’s talk cornbread!
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Cornbread is always a favorite – one of those foods that makes everyone rush for seconds and thirds.<\/p>\n

It’s a food that has inspired a lot of debate. Mark Twain, a leading writer of the late 19th century with his works “The Adventures of Tom Sawyer” and “Adventures of Huckleberry Finn” wrote in his autobiography, “The North thinks it knows how to make cornbread, but this is a gross superstition.”<\/p>\n

Do you like the Southern, unsweetened, skillet-baked version, or do you like the Northern, cake-like, sweeter variety? We love ’em both.<\/p>\n

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Tidbits<\/strong><\/p>\n

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• Baking powder and baking soda lose their punch over time. Keep an eye on the expiration date and use within 6 months of opening.<\/li>\n
• You can bake in a cast iron skillet. If you have a good, seasoned skillet, oil lightly and preheat skillet along with oven. Pour batter into the hot skillet and bake at 400 degrees F for 15 – 25 minutes. Baking in skillet will take less time than in baking dish.<\/li>\n<\/ul>\n

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  How do you like your cornbread? Please let us know in the comments.<\/p>\n

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