This lusciously light and moist corn bread is totally gluten-free, nut-free, preservative-free and dye-free and made southern style with the inclusion of mashed yams or what some call "sweet potatoes". Made with stone ground cornmeal, a mixture of rice flours, buttermilk, a wee skosh of pure maple extract, a hint of sugar that when brought together balances of all the flavors with just the right sweetness and a lovely golden hue, compliments of the mashed yams. Great served with stew, chili, soup or better yet, at breakfast or brunch with to compliment your hash browns, meat product or eggs. I prefer to gently warm the muffin in the microwave on 20% power for 10 seconds; it brings all the flavors to life! Better yet slather a little butter on it now you're talkin! Give it a try and you'll be glad you did. Served in half dozen. Not typically stocked so allow 4 to 5 business days from time of order.
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