Sweet Potato Cornbread
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Seriously? We’ve already had a snowstorm here in the Northeastern U.S. Time to break out the comfort food. Stat. And if you’re making soups and stews, you’re going big with … more »

Gluten Free Sweet Potato CornbreadSeriously? We’ve already had a snowstorm here in the Northeastern U.S.

Time to break out the comfort food. Stat.

And if you’re making soups and stews, you’re going big with cornbread — or you’re going home. To my home. And I’ll make you some. ‘Cause it’s the right thing to do. And I’m all about doin’ the right thing.

Gluten Free Sweet Potato Cornbread

It goes from this wet stuff.

Gluten Free Sweet Potato Cornbread

To this pan of stuff.

To the good stuff up at the tippity top of your screen. In nothin’ flat.

If you prefer your cornbread straight-up, try my recipe for Old Fashioned Cornbread. That one is pure cornmeal, no flour. Somethin’ for everybody.

5.0 from 1 reviews

Sweet Potato Cornbread
By: 
Recipe type: Side
Prep time: 
Cook time: 
Total time: 

Serves: 6 to 8
 

Gluten-free Cornbread made with baked sweet potato
Ingredients
  • 1 cup all-purpose gluten-free flour (I use Better Batter)
  • ½ teaspoon xanthan gum (omit if using Better Batter)
  • 1 cup coarsely ground cornmeal
  • 3½ teaspoons baking powder
  • 1 teaspoon kosher salt
  • ¼ cup sugar
  • 2 tablespoons honey
  • 2 extra-large eggs, lightly beaten
  • ½ cup sour cream (low-fat is fine, nonfat is not)
  • 5 tablespoons neutral oil (like canola)
  • 1½ cups mashed baked sweet potatoes, skin removed (about 2 large potatoes)

Instructions
  1. Preheat your oven to 375 degrees F. Grease well with either unsalted butter or cooking oil a 9 inch square baking pan, and set it aside.
  2. In a large bowl, place the flour, xanthan gum, cornmeal, baking powder, salt and sugar, and whisk to combine well. Add the honey, eggs, sour cream and oil, mixing well to combine after each addition. Add the mashed sweet potatoes, and mix to combine well. The batter will be very thick (see photo).
  3. Scrape the mixture into the prepared pan, and smooth the top with wet fingers. Place in the center of the preheated oven, and bake for 40 to 50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Rotate once during baking.
  4. Allow to cool slightly, and then cut into squares. Serve warm. Store extras in an airtight container, and reheat in the toaster oven before serving.

Notes
To bake sweet potatoes, wash them, pierce with the tines of a fork, and place on a baking sheet in a 400 degree F oven until the flesh is soft and has begun to shrink from the skin, about 30 minutes (depending upon size). Nondairy sour cream, or even nondairy milk with a splash of vinegar, can substitute for the sour cream in this recipe.

Want more? Buy a copy of my cookbook, while I’m hard at work on the next one.

Love,
Me

  • Beth Quigley on Facebook

    I make a GF cornbread stuffing at Thanksgiving, with sautéed vegetables, Italian sausage and Madera wine. I can’t wait to try out this recipe for it! Thanks for the post!

  • Hilari Weinstein on Facebook

    Have you ever used it to make holiday stuffing?

    • Nicole

      I haven’t, Hilari, but that sounds like a great idea.
      xoxo Nicole

  • Pamela G

    This sounds YUMMMMY! I’m going to try it for Thanksgiving stuffing!
    So sorry to hear about your storm.
    See, we had a HORRIBLE storm a couple years ago on Friday October 13…power was out for 4 days…trees were devastated….so I FEEL YOUR PAIN….no travel, no work.We heated frozed leftover pulled pork in foil packets over candles…played rounds and rounds of backgammon by candlelight wrapped up like mummies…
    Honestly? It wasn’t too bad! My only wish was a GAS OVEN…is that asking too much?

    • Nicole

      Hey, Pam,
      That’s a great idea. This cornbread would make great Thanksgiving stuffing. A horrible storm on Oct. 13? That’s crazy. We were trying to remember if we had ever had a storm like this so early in the year, and we couldn’t. Trees with leaves on them + snow storm = not good.
      Pulled pork warmed over candles sounds, well, awful! Fingers crossed for no more crazy weather. ;)
      xoxo Nicole

  • Jen

    Hi Nicole, I made your old fashioned cornbread the other night and my picky, gluten-eating husband loved it so much that he ate the leftovers for breakfast the next day. I can’t wait to try this version!

    • Nicole

      Hi, Jen,
      I love it when we can show a picky gluten-eater that the gluten-free is a delicious way. Thanks for telling me!
      xoxo Nicole

  • Claire

    Just started GF on Monday. Do I need to buy specifically GF cornmeal? I’ve seen it for sale but don’t know if regular cornmeal is likely to be contaminated. Advice please!

    • Nicole

      Hi, Claire,
      Yes! Corn is a gluten-free grain in its pure form, but it is often contaminated with gluten when it is grown and/or processed. There are a number of companies that make a certified gluten-free cornmeal, including Bob’s Red Mill (although you have to be sure that it is their gluten-free variety; look for the symbol on the label), Kinnikinnick, Arrowhead Mills to name a few. Good question!
      xoxo Nicole

  • http://www.peaceloveandsnacks.com/blog Stan Starsky

    Thanks for the interesting last comment about corn…I did not realize that corn is often contaminated with gluten….My cousin is in New Jersey and is not happy about the sleet that they received a few days ago, so I will send her this recipe.

    • Nicole

      Hi, Stan,
      Yes, I would say that your cousin needs a nice piece of sweet potato cornbread. I hope she has power, so she can make it. :)
      xoxo Nicole

  • Michelle Bastian on Facebook

    I just made this and it is OUTSTANDING! Thank you for sharing!

  • Linda

    RE:
    1 cup all-purpose gluten-free flour (I use Better Batter)
    1/2 teaspoon xanthan gum (omit if using Better Batter)

    If the brand I use has xanthum gum included I should omit this? I could swear the Bob’s Red Mill brand does, but maybe I’ve got it mixed up with the Arrowhead Mills all-purpose baking mix. I’m sneeking in a peek at your blog while at work so can’t check my cupboards — lol!!!

    • Nicole

      Hi, Linda,
      Yes, if your brand of all purpose gluten-free flour includes xanthan gum, you should omit it from the recipe. Bob’s Red Mill all-purpose flour does not contain xanthan gum. It’s also not truly an all-purpose flour, so I can’t promise that it will work in this recipe.
      I hope that’s helpful!
      xoxo Nicole

  • Jessica Rosman on Facebook

    If you could see the size of my eyes right now…

  • Susan Adams Oliff on Facebook

    Oh you had me until the cornbread part..I’m allergic to corn ;-)
    I’ve wondered if I could use brown rice farina as a sub for cornmeal because when I made it as a hot breakfast cereal, it reminded me of grits…

  • Jessica

    What is a good sub for the sour cream?

    • Nicole

      Hi, Jessica,
      Any nondairy sour cream sub will work. Do you have a favorite? Tofutti brand always seemed pretty good to me. You could even try a nondairy cream cheese. That would probably work well, too.
      xoxo Nicole

      • Jessica

        Thanks! I’ll check those out or try the coconut milk sub that Jackie mentioned below.

        • Nicole

          Great, Jessica. I love having options!
          xoxo Nicole

  • Jackie

    If I were to substitute nondairy milk(coconut)/splash of vinger for the sour cream, would I still use 1/2 cup? Thanks!

    • Nicole

      Hi, Jackie,
      Yes. A 1:1 sub should work. For 1/2 cup milk, I would use 1 1/2 teaspoons vinegar or lemon juice. Personally, I like to sour milk with lemon juice better than vinegar, but either one works just fine. The batter will be thinner than mine, just so you know, but it should bake up mighty fine. :)
      Hope that helps!
      xoxo Nicole

      • Jackie

        Yes, thank you!! Never have found a good dairy-free,soy-free sub for sour cream…now I know! Can’t wait to try this.

        • Nicole

          Hi, Jackie,
          So glad you’re happy with your new-found knowledge! Generally in baking, you can substitute soured milk for sour cream, unless raw texture is important. The same is not generally true in cooking, since thickness and consistency tend to matter more in cooking since there often isn’t the chemical reaction that there is in baking to level the playing field. I will often use whatever I have most of, whether that is sour cream, buttermilk, or just milk that I sour myself with some lemon juice.
          xoxo NIcole

  • Donna

    This sounds like a great recipe, and especially using Better Batter Flour! I’ve been trying different combo flours, but Naomi’s Better Batter is the best!! I was one of her first customers!

    • Nicole

      Hi, Donna,
      Were you really one of Naomi’s first customers? How great is that? I actually learned about Better Batter when it recommended to me by readers of this blog a couple years ago. And I will be forever grateful! It has completely transformed my cooking, my baking, my recipe development — everything!
      xoxo Nicole

  • Darlene

    Nicole, if you haven’t already, you have to come out with a recipe and call them Hunny Buns. You can even dedicate them to Dr. Steve.
    ~Darlene~

    • Nicole

      *snort* Hunny Buns. Dr. Steve is the one with Hunny Buns, though. I just have Hunn Buns. :(
      xoxo Nicole

  • Sarah D

    I’m about to make this tonight so I can turn it into stuffing tomorrow for a pre-Thanksgiving dinner on Sat. Looks delish! To make stuffing, would you recommend cubing it and letting it dry out overnight like you would with regular bread? Or would you suggest just crumbling it into the stuffing because the cubes won’t hold their shape?

    • Nicole

      Hi, Sarah,
      Yes! I would definitely recommend cubing it and letting it dry out. Better yet, cube it, then ‘toast’ the cubes by putting them on a baking sheet and back in the oven for a few minutes. Ooooh mm mmm good.
      xoxo Nicole

      • Anonymous

        Ooooo…good idea on toasting it. I’m going to put some cranberries in the stuffing as well. It’ll be festive and seasonal, but not your average stuffing. Thanks for the great recipe. It turned out amazing!

        • Nicole

          I love cranberries in stuffing, Sarah. Much better than your average stuffing. :)
          xoxo Nicole

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  • Beth Quigley on Facebook

    Wow, wouldn’t this make a great stuffing for Thanksgiving? Can’t wait to try it!

  • Peggy N Bill Deskin on Facebook

    Can’t wait to try this! I just made soup, so this will top it off!

This recipe was brought to you by Nicole Hunn of Gluten-Free on a Shoestring: http://glutenfreeonashoestring.com/sweet-potato-cornbread/
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