Gluten Free Sweet Potato Cornbread
Tender, moist, and sweet, this gluten-free Sweet Potato Cornbread contains just the right amount of cinnamon and nutmeg. Serve it drizzled with honey and topped with a pat of butter. So yummy!
Servings: 10
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
- 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.
- In a medium bowl, whisk the cornmeal, flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg together.
- In a large bowl, whisk the eggs, buttermilk, and mashed sweet potato puree together until fully combined.
- Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold everything together until just combined.
- Add the melted butter and fold it into the batter until combined.
- Empty the batter into the prepared skillet or baking pan and smooth out the top.
- Bake for 35 - 40 minutes or until a toothpick inserted into the center of the cornbread comes out clean.
- 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.