This Gluten-Free Sweet Potato Cornbread is moist, flavorful, and warmly spiced. Made with almond flour and naturally sweetened with maple syrup! Serve this skillet cornbread with your favorite soups, stews, chilis, and entrees. Dairy-free.
Whether it is with your next bowl of chili or Thanksgiving dinner, this moist gluten-free cornbread is the perfect side dish.
A moist, tender crumb is made possible by the use of almond flour and cornmeal, cooked sweet potatoes, and maple syrup.
Why you'll love this recipe
- Easy homemade cornbread
- Simple ingredients
- Gluten-free and dairy-free
Ingredients and substitutions
Here are a few quick notes about the main ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Cornmeal - Medium ground cornmeal or fine corn flour work great in this recipe.
The texture will be slightly different; yellow cornmeal has more a rustic feel. Corn flour (in the US) or fine cornmeal, is finely ground corn that has a smoother floury texture. This is not gluten-free starch.
Almond flour - Gives our gluten-free cornbread a tender crumb. This is a great gluten-free flour to always have stocked in the pantry.
Fresh sweet potatoes - This recipe uses cooked sweet potato mash. This is recommended.
If needed, canned cut whole sweet potatoes (no sugar/syrup added) can be substituted or frozen sweet potatoes that have been cooked and mashed. Canned sweet potato puree can be used as well.
Maple syrup - The flavor of pure maple syrup compliments the sweet potato flavor. This unrefined sweetener is nicely sweet, but not too sweet. No white sugar here!
Almond milk - Unsweetened almond milk or any unsweetened plant-based milk can be used.
Coconut milk, cashew milk, and soy milk will all work well. If dairy in not an issue, regular cow's milk can also be utilized.
Apple cider vinegar - A little bit of this ingredient will combine with the milk to create our dairy-free buttermilk. With the addition of the sweet potato, the buttermilk helps to create a moist crumb.
Eggs - Three large eggs act as our binder and one of our leavening agents.
Vegan butter - The use of dairy-free butter creates that buttery flavor that enhances our sweet cornbread.
If dairy is not an issue, regular cow's milk butter can be used.
Before you start: 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.
Step 1: In a medium bowl, combine the dry ingredients, cornmeal, almond flour, salt, baking powder, baking soda, and ground cinnamon.
Step 2: In a large bowl, with an electric mixer, beat maple syrup and sweet potatoes. Beat in eggs, followed by vanilla extract.
In batches, alternate adding dry ingredients and buttermilk to the sweet potato mixture.
Step 3: When butter has melted in skillet, remove from oven. Pour melted butter into the cornbread batter. Mix until evenly incorporated in batter.
Step 4: Pour batter into skillet and place skillet on the middle oven rack. Bake cornbread for 25-35 minutes until golden brown.
- Make sure your cooked mashed sweet potatoes have cooled before mixing with the eggs.
- Don't have apple cider vinegar to make the dairy-free buttermilk? Fresh lemon juice works great in its place.
- Allow the tender cornbread to cool in the skillet for at least 10 minutes before slicing and serving.
Besides two mixing bowls, measuring cups, whisk, and a rubber spatula, you'll need the following kitchen tools:
Don't have an electric mixer? Stirring by hand works just fine!
To store, first let the cornbread to cool completely. Keep in an airtight container at room temperature for 2-3 days. Store in the refrigerator for up to one week.
Sweet potato cornbread pairs well with the following:
- A slather of butter, cinnamon honey butter, or maple butter. Even honey almond butter!
- Hearty chili like this seasonal pumpkin white bean chili or quinoa chili
- Soups like this potato cauliflower soup, curried broccoli soup, or creamy sweet potato soup
- Fresh, sauteed or braised greens or hearty salads
- Roast or fried chicken - it would be great alongside these Dutch oven maple peach chicken thighs!
And after the meal, don't forget dessert! Use any leftover sweet potato for these vegan sweet potato brownies.
Traditional cornbread contains gluten due to the use of wheat flour. Gluten-free cornbread can be made using a combination of cornmeal and gluten-free flour like almond flour.
Yes! Almond milk and other non-dairy milk work great as a milk substitute.
Need a vegan option as well? Check out this gluten-free vegan cornbread!
More recipes with cornmeal
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
Gluten-Free Sweet Potato Cornbread
- ½ cup unsalted butter (or vegan butter) 1 stick
- 1 ½ cups corn flour or medium grind cornmeal
- 1 ½ cups almond flour/meal
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ½ cup maple syrup
- 1 ½ cups cooked sweet potato about 2 medium, skins discarded
- 3 large eggs room temperature
- ½ 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.
- Don't have apple cider vinegar? Fresh lemon juice works great in its place.