This Gluten-Free Sweet Potato Cornbread is an easy twist on a favorite. Naturally sweetened with maple syrup for a healthy addition to any table.
Over the last couple years, this sweet potato cornbread has accompanied many a cold weather soups, stews, and chilis in our house. It is a recipe I posted in the early days of this blog, and today I am bringing you a fresh and updated version of the same great recipe.
While revamping this post, I was struck with the realization of the community of readers and bloggers I have come to know and call friends since this recipe first went live. It’s a humbling thing to look back and see where you were in a certain moment in time.
In that same span of time, I have also learned the healing power of good, wholesome food.
This skillet cornbread, easily made gluten-free by using corn and almond flours, is naturally sweetened with maple syrup and amplified in flavor and sweetness with the modest-yet-mighty sweet potato.
If you need this completely dairy-free, swap in vegan buttery sticks. And while pepitas on top aren’t necessary, they do give some festive flair.
Make a Salted Plains recipe? I’d love to see! Tag your creations on Instagram with #saltedplains!
Note: This recipe was originally posted in October 2014 and has been completely updated.
Gluten-Free Sweet Potato Cornbread Recipe
- 1/2 cup unsalted butter (or vegan butter) 1 stick
- 1 1/2 cups corn flour or medium grind cornmeal
- 1 1/2 cups almond flour/meal
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/2 cup maple syrup
- 1 1/2 cups cooked sweet potato about 2 medium, skins discarded
- 3 large eggs room temperature
- 1/2 teaspoon pure vanilla extract
- 1 cup non-dairy buttermilk I used almond, room temperature *see note
- pepitas for sprinkling optional
Preheat oven to 375 degrees. Put stick of butter in a 12-inch cast-iron skillet and place on middle rack in oven until butter is melted.
In a medium bowl, combine corn flour, almond flour, salt, baking powder, baking soda, and ground cinnamon. In a large bowl, with an electric mixer, beat maple syrup and sweet potatoes until combined. Beat in eggs, followed by vanilla extract. In batches, alternate adding dry ingredients and buttermilk until well combined.
When butter has melted in skillet, carefully remove from oven with mitts. Making sure skillet is evenly coated, pour excess butter into batter. Mix until evenly incorporated in batter.
Pour batter into skillet, sprinkle top with pepitas if using, and place skillet on middle oven rack. Bake for 25-35 minutes until golden brown and a toothpick comes out clean. Allow cornbread to cool in skillet for at least 10 minutes before serving.
*To make non-dairy buttermilk, add 1 tablespoons apple cider vinegar to 1 cup of non-dairy milk of choice. Stir well and wait 10 minutes until incorporating into recipe.
*To make into muffins: Melt butter in a glass measuring cup and add to batter before dividing batter into lined muffin cups. Reduce baking time from original recipe, about 15-18 minutes bake time.