Without fail, every recipe that I try from the Gluten-free Goddess' website turns out perfect and delicious and impossible to resist, and I just wanted to give yet another link to a recipe that I love. This sweet potato cornbread is moist and wonderful, with a delicious hint of cinnamon and a perfect balance of flavors. I had one piece by itself and cut one piece in half, toasted it in the oven, and spread it with sunbutter and honey and maple butter for lunch. This versatile bread would be a perfect addition to a hot bowl of chili or stew, or on its own. You can make this vegan by using egg subsitute for the eggs (4.5 tsp. egg replacer plus 6 tbsp. warm water).