Gluten-Free Sweet Potato Cornbread

Gluten-Free Sweet Potato Cornbread

This gluten-free sweet potato cornbread is bursting with sweet potatoes and sweetened with maple syrup. Easy to throw together and perfect for a crowd. To make dairy-free, substitute vegan buttery sticks for the butter.

Course Side Dish

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 348kcal

Author Tessa

Ingredients

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

Instructions

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.

Notes

Make sure your cooked mashed sweet potatoes have cooled before mixing with the eggs.

*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.

Don't have apple cider vinegar? Fresh lemon juice works great in its place.

*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.

To store: First let bread cool completely. Keep in an airtight container at room temperature for 2-3 days. Store in the refrigerator for up to one week.

Inspired by Jennifer Katzinger's Honey & Oats recipe and adapted from Cookie and Kate.

Nutrition