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This subtly sweet, tender skillet sweet potato cornbread is everything you love about the classic side with a fun Fall twist. Drizzle with butter and honey and serve with your favorite chili!
What Makes This Recipe Great
What is better than a cozy bowl of chili served with warm, crumbly cornbread? This Fall, I’m upping my chili game with a new winning side: Sweet Potato Cornbread! I personally prefer cornbread that has a little sweetness. This is the only cornbread recipe you will ever need – trust me!
This gluten free cornbread recipe features everything you love about cornbread: subtly sweet flavor, tender middle with crispy edges, complete with a festive Autumn vibe. This sweet potato cornbread has warm spice notes from cinnamon, cloves, and nutmeg. It’s refined sugar-free and sweetened with maple syrup and coconut sugar.
Recipe Highlights
- Gluten-Free, Dairy-Free, and Refined Sugar-Free!
- The Best Gluten Free cornbread recipe
- Delicious Fall flavors
- Made in one skillet
- Kid-Friendly!
- Dairy Free option
- Pairs well with these recipes: No Bean Chili, Classic Slow Cooker Turkey Chili, Slow Cooker Sweet Potato Chili, & Instant Pot Pumpkin Turkey Chili
Ingredient Notes
Canned Sweet Potato Puree: When picking a can, the only ingredients should be sweet potato without any added spices or sugar. If you prefer, you can boil fresh sweet potatoes, remove the skin, and puree them in a blender.
Almond Milk: I prefer dairy-free milk like almond milk, but you can use your milk of choice.
Pure Maple Syrup: This gives a deep flavor and sweetness without needing refined sugar!
Coconut Sugar: This sweetener bakes in a flavor similar to brown sugar which adds delicious flavor to this sweet potato cornbread.
Eggs: I have not attempted to sub the egg for chia egg, but if you want to make this vegan, you might try that. Let me know in the comments how it turns out!
Gluten-Free Cornmeal: I like Bob’s Red Mill brand! It’s a great gluten free cornmeal.
1:1 Gluten-Free Flour: My favorite 1:1 gluten-free flour replacement is King Arthur.
Butter: You can also use ghee or vegan butter, whatever works best for you!
Pantry Staples: Baking powder, baking soda, sea salt, cinnamon, nutmeg, ground cloves.
Recipe Step by Step
- Spray a 10″ cast iron skillet with avocado oil and place into the oven. Preheat the oven to 425. Let the pan heat up while you prep the batter.
- Combine the sweet potato puree, almond milk, maple syrup, coconut sugar, and eggs in a bowl and whisk well.
- In a separate bowl, combine with corn meal, gluten-free flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground cloves.
- Stir to combine. Add the dry ingredients into the wet ingredients and stir gently.
- Pour in the melted butter and continue to stir until combined and smooth.
- Carefully remove the pan from the oven using oven mits, and add the batter to the pan. Use a spatula to spread it out evenly.
- Bake for 22-25 minutes until a toothpick inserted into the middle comes out clean. Let it cool for 15-20 minutes, then slice it into 16 pieces. Enjoy!
Mary’s Tips & Tricks
Serving: This delicious sweet potato cornbread is the perfect accompaniment to a variety of soups, chili, proteins, and even Thanksgiving Dinner!
Skillet: I love to use a 10″ Lodge cast iron pan for this gluten free cornbread recipe.
Storage: Store your leftover sweet potato cornbread in an airtight container at room temperature for up to 4 days. Warm in the microwave and serve with your favorite butter.
Dairy: While this recipe is dairy-free as it is written, if you prefer to use dairy, you can substitute regular milk and butter if you prefer.
Vegan: Unfortunately, this sweet potato cornbread recipe is not vegan because it does contain eggs. I haven’t tried this recipe with chia eggs, but if you do use an egg substitution, please let me know in the comments!
Recipe FAQs
Yes! I recommend wrapping leftovers in plastic wrap, then storing it in an airtight, freezer-safe container for up to 3 months. Thaw before serving.
You can top it with butter, honey butter, plain honey, crushed pecans, or a mix of all of these! You can also just serve it plain. It’s delicious any way you serve it!
Insert a toothpick into the center. If it comes out clean, it is done! If the toothpick doesn’t come out clean, but the edges are getting too dark, drape a layer of foil over the pan to keep it from browning further on top.
A slightly sweet version of regular cornbread using canned sweet potatoes, maple syrup, coconut sugar, and spices.
Typically, southern cornbread does not have any sweetness. In the north, the cornbread tends to be on the sweeter side and has the consistency of cake. Both are delicious – it just depends on your preference!
This recipe is, yes. However most regular cornbread contains gluten and is made with a combination of cornmeal and regular flour.
Delicious Gluten Free Chili Recipes
Classic Slow Cooker Turkey Chili
Slow Cooker Sweet Potato Chili
Instant Pot Pumpkin Turkey Chili
Slow Cooker Salsa Verde Chicken Chili
Sweet Potato Cornbread
Equipment
Ingredients
- 1 cup canned sweet potato puree, Only ingredients should be sweet potato!
- ¾ cup almond milk, or milk of choice
- ⅓ cup pure maple syrup
- ¼ cup coconut sugar
- 2 eggs
- 1 ¼ cups gluten free cornmeal, I like Bob's Red Mill brand!
- 1 cup 1:1 gluten free flour , I like King Arthur brand
- 1 tbsp baking powder
- ½ tsp baking soda
- ¾ tsp sea salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground cloves
- 3 tbsp vegan butter or ghee, or regular butter, whatever works best for you!
Instructions
- Spray a 10" cast iron skillet with avocado oil and place into the oven. Preheat the oven to 425. Let the pan heat up while you prep the batter.
- Combine the sweet potato puree, almond milk, maple syrup, coconut sugar, and eggs in a bowl and whisk well.
- In a separate bowl, combine with corn meal, gluten free flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground cloves.
- Stir to combine.Add the dry ingredients into the wet ingredients and stir gently.
- Pour in the melted butter and continue to stir until combined and smooth.
- Carefully remove the pan from the oven using mits, and add the batter to the pan. Use a spatula to spread it out evenly.
- Bake for 22-25 minutes until a toothpick inserted into the middle comes out clean. Let it cool for 15-20 minutes, then slice into 16 pieces. Enjoy!
Notes
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
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This recipe was originally posted on August 3, 2022 and was updated with new content on September 26, 2023.
Can it be made sweet without sweet potato puree? If so how would I modify it?
Yes you can use pumpkin instead!
Could I swap pumpkin puree for the sweet potato puree?
Definitely:)