Description
This Sweet Potato Cornbread recipe combines the natural sweetness of mashed cooked sweet potatoes with a tender, gluten-free cornbread base. It's moist, flavorful, and perfect served warm with butter or maple syrup. Gluten-free and packed with comforting spices, this cornbread makes a cozy side dish or a delicious snack.
Ingredients
Dry Ingredients
- 1 cup yellow cornmeal
- ¾ cup gluten-free 1-to-1 flour blend
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ⅓ cup packed brown sugar
Wet Ingredients
- 1 cup mashed cooked sweet potato
- 2 large eggs, room temperature
- ½ cup plus 2 tablespoons buttermilk, room temperature
- ½ cup neutral oil
- 1 teaspoon vanilla extract
Instructions
- Prepare the Pan and Oven: Preheat the oven to 375°F. Grease an 8x8-inch baking pan or line it with parchment paper with some overhang for easy removal of the cornbread later.
- Mix the Dry Ingredients: In a large bowl, whisk together the cornmeal, gluten-free flour blend, baking powder, baking soda, salt, cinnamon, and brown sugar until evenly combined and free of lumps.
- Make the Sweet Potato Mixture: In another bowl, whisk the mashed sweet potato, eggs, buttermilk, oil, and vanilla extract until the mixture is smooth and creamy without large sweet potato pieces.
- Combine the Batter: Pour the wet mixture into the dry ingredients and gently stir until just combined. Do not overmix; a few lumps are ideal for tender crumb.
- Transfer to the Pan: Spread the batter evenly into the prepared baking pan. The surface doesn't need to be perfectly smooth as cracks will form during baking.
- Bake Until Golden: Bake for 30 to 35 minutes or until the top is golden with small cracks and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool Before Slicing: Let the cornbread cool in the pan for about 10 minutes to set the crumb for easier slicing.
- Serve: Slice into squares and serve warm, optionally with butter, maple syrup, or honey for added sweetness.
Notes
- Use room temperature eggs and buttermilk to ensure even mixing and better texture.
- Greasing the pan or using parchment paper with overhang makes removal easier.
- Do not overmix the batter to keep the texture tender and moist.
- You can substitute dairy buttermilk with a plant-based alternative plus a splash of vinegar for a dairy-free version.
- Store leftovers covered at room temperature for up to 2 days or refrigerated for up to a week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Baking
- Method: Baking
- Cuisine: American