Sweet Potato Cornbread

5 from 8 votes

This subtly sweet, tender 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!

Prep Time10

Cook Time25

Cooling time15

Total Time50

Course: Dessert, Dinner

Cuisine: American

Diet: Gluten Free

Servings: pieces

Author: Mary Smith

Equipment

1 10" cast iron skillet

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

Serving: This delicious cornbread is the perfect accompaniment to a variety of soups, chili, proteins, and even Thanksgiving Dinner!

Storage: Store your leftovers 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 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!

Nutrition