Gluten-Free Sweet Potato Cornbread Recipe: Try this wonderful sweet cornbread recipe if you like Southern cuisine. The issue about adding sugar to cornbread is big. Sweet potatoes, warm spices, and cornmeal mix well together, regardless of the debate. This simple dish is about that.
This cornbread recipe is easy to make, like most. You’ll need cooked, mashed sweet potato, so prepare it before baking. Great way to use leftover sweet potatoes!
Gluten-Free Sweet Potato Cornbread Recipe
Ingredients
- 1 cup fine yellow cornmeal
- 1 cup gluten free flour
- 1/4 cup packed light brown sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 2 cups whole buttermilk
- 1 cup cooked and mashed sweet potato 1 medium size sweet potato
- 6 tablespoons unsalted butter melted
Instructions
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Preheat the oven to 400°F. Generously grease a cast iron skillet, or line a 9×9 inch square baking pan with parchment paper and coat with butter or baking spray.
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In a medium bowl, whisk the cornmeal, flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg together.
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In a large bowl, whisk the eggs, buttermilk, and mashed sweet potato puree together until fully combined.
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Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold everything together until just combined.
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Add the melted butter and fold it into the batter until combined.
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Empty the batter into the prepared skillet or baking pan and smooth out the top.
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Bake for 35 – 40 minutes or until a toothpick inserted into the center of the cornbread comes out clean.
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Serve immediately with extra pats of butter, and drizzled honey.
Notes
Roast Sweet Potato: Poke holes in potato with fork. Wrap with foil and bake for 25-30 minutes at 400° or until the potato is soft. Unwrap foil and cut potato in half, skin should peel away easily. Place potato in bowl and mash with a fork.
