Skip to main content

Sweet Potato Cornbread- A Gluten-Free Goddess Favorite

sweet potato cornbread - a gluten-free favorite


Sometimes a great notion...

Cornbread is such a reliable quick bread for gluten-free bakers- there is no yeast to proof, no rise time to plan before baking, no complicated kneading or punch-down. Simply stir together the batter, pour, and bake. In roughly half an hour you have an invitingly warm and tender bread to pair with your hearty bowl of chili or stew, and a perfect companion to a plate of baked beans.
What makes this recipe extra special- aside form being gluten-free- is the cooked sweet potato I was inspired to stir into the batter. It gives the cornmeal something to grab onto, with a touch of exotic sweetness and heft. Honestly? It's just so darn tasty.

Sometimes intuition creates kitchen magic.

Karina xo

Sweet Potato Cornbread Recipe

I felt inspired to try a cornbread made with sweet potato. Don't ask me why. Because I don't know. I just did. And it turned out to be the tastiest cornbread yet, with a lovely, tender crumb. And not a speck of gluten in sight. Put this on your To Bake List. You won't be sorry.

Ingredients:

3 large organic free-range eggs
1/2 cup extra light olive oil or vegetable oil
3/4 cup sweet potato puree
3/4 cup organic light brown sugar, packed
1 teaspoon bourbon vanilla extract
1 cup Bob's Red Mill gluten-free stone ground cornmeal 
1 cup Pamela's Ultimate Baking Mix - (or your own flour mix with 1/2 teaspoon baking soda, 1 teaspoon baking powder, and a good pinch of sea salt added)
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1 teaspoon GF Pumpkin Pie Spice
Sea salt, to taste

Instructions:

Preheat the oven to 350ºF. Grease the bottom of a 8-inch cake pan and dust it with cornmeal. I used a Springform pan.

In a large mixing bowl, whisk the eggs until foamy; add the oil; whisk again to combine. Add in the sweet potato puree and mix well. Add the light brown sugar, and bourbon vanilla extract, and mix to combine.

In a separate mixing bowl whisk together the dry ingredients: cornmeal, gluten-free flour mix, baking powder, cinnamon, Pumpkin Pie Spice blend, and sea salt.

Using a rubber spatula or wooden spoon, add the dry ingredients into the wet; and stir by hand just enough to make a smooth batter.

Pour the batter into the prepared cake pan.

Bake on a center rack in the preheated oven for about 45 minutes or so, until the cornbread is firm to the touch and golden. Check with a wooden pick, if necessary; if it emerges clean, the cornbread is done. [Remember, Dear Reader, I bake at high altitude, so please use your own tried-and-true guidelines for baking times.]

Cool the cornbread in the pan- on a wire rack- for ten minutes. Remove from the pan and continue to cool. Serve slightly warm with a dab of your favorite butter or buttery spread.

Options: Wrap and freeze leftover slices. Or grill leftover slices in a little light olive oil. Scrumptious.

Makes 8 servings.

TRENDING

Sunbutter Cookies

Here's an easy gluten-free cookie recipe made with sunflower butter- a post-modern peanut-free take on those retro peanut butter cookies your Aunt Lizzie used to make. You know, with those jars of Skippy peanut butter (or was it Jif?). Instead of using traditional peanut butter in this recipe, I used sunflower butter, which has a golden nutty flavor not unlike peanut butter, but slightly different. Kinda like peanut butter's wacky, geeky brother. You know, slightly nutty. Fun. Like a bright new bike. And they taste so good you just might want some more. Now, please. I adapted this recipe from a peanut butter cookie recipe (submitted by Erin Smith) to Beyond Rice Cakes , an easy, fun cookbook (especially for teens and students) by Vanessa Maltin, director of outreach and programming at the National Foundation for Celiac Awareness .

Gluten-Free Pumpkin Scones

Sconelicious. You heard me right. Because I know what you're craving.  I'm craving it, too. Something indulgent.  But not overly indulgent.  Sweet.  But not too sweet.  Something warm and tender, and laced with the autumnal spices you've been shaking and dashing and pinching with abandon.  Something using up that leftover half cup of pumpkin sitting in the fridge. Are you with me?  Are ya feelin' me?  Then let's get sconed. Karina xox

Gluten-Free Coconut Flour Apple Cake

As soon as I buy apples and start daydreaming about my favorite fall confections- imagining clear, cool evenings on Cape Cod and Miles Davis' haunting rendition of Autumn Leaves . September turns golden and sultry with a hint of rain, reeling me back into the closet to peel off my boyfriend jeans and fresh new flannel shirt. Faster than Gordon Ramsay can mock sashimi, Yours Truly is grabbing faded summer shorts and my favorite Patriots t-shirt to bake barefoot. See what I do for you? So go ahead, babycakes. Enjoy this new apple cake recipe. Share a slice or two amongst yourselves. Don't worry about me here in my hot little Hollywood apartment. Really. Go. Have some cake. You'll love it. Apple kisses, Karina xox

Gluten-Free Applesauce Cake with Cinnamon Crumb Topping

Apple Cake to the Rescue. Again. I decided to bake a cake. Because trying to wrestle gluten-free pie dough for an apple pie just seemed too fussy. Too complicated. Though in all honesty, that isn't the whole, unvarnished truth. The whole, unvarnished truth is, Yours Truly is more of a cake person than a pie person. It's true- pies have their charm. I've been known to inhale a slice or two of apple pie in my day. But here's the thing. And I'm going to be blunt. Gluten-free pastry crust is simply not as flaky and tender and melt-in-your-mouth wonderful as wheat pastry crust. There. I said it. Fighting words, to some. And if you are among those true believers feel free to disagree. And go eat your gluten-free pie. I bless you with a thousand sprinkles of pie fairy dust. With love. And kisses. And pink ponies. Respectfully. Gluten, you see, is more than a pesky protein with a bad rep. Gluten is what makes pastry dough soft, flaky and tender. Gluten is what

Pumpkin Polenta Recipe with Tomatillo-Avocado Salsa

Vegetarian pumpkin polenta with salsa fresca. The first gifts of Fall have arrived. Time to dig out the Crock Pot and your favorite flannel shirt. If you can find it, that is. It's got to be around here somewhere, right? You used it wore it to death last year. Or was that the year before? The harvest moon is playing tricks with your memory again. The crows outside in the oak trees caw like the crows in tomorrow's dream. Days turn into weeks and lunch turns into next month's breakfast. Hours spill through worm holes of time like so many episodes of Lost . And the Buddha imagines the universe. And gets it close to right . We're talking atoms, people. Particles of teeny tiny specks of even tinier teenier fragments of a single point of something so small the naked eye perceives it as invisible. Yet the Buddha perceived this. In 528 BC. I ponder this as I walk in a stream of brittle bronze oak leaves. The succession of days that adds up to a life is only a

Best Gluten-Free Pumpkin Muffins

We found canned organic pumpkin on the store shelves this week. So be prepared for pumpkin recipes. I, for one, Darling, can't get enough. Pumpkin is my favorite fall ingredient. Maybe because it cozies up to gluten-free flours so well. It adds moisture and depth to g-free baked goods. It flirts with cinnamon and ginger like the sexiest, inscrutable movie star. You know what I'm talking about. It's not overt. Or blatant. It's not over the top. It is subtle. Secure. Pumpkin doesn't demand to be admired. Because it doesn't have to prove itself. It's not a bully flavor that crushes gentler flavors in its wake. It doesn't bark and claw to be Top Dog 24/7. It doesn't have a deep seated need to own the room, to dominate, to control the ingredients it shares a bowl with. Pumpkin goes with the flow. It likes vanilla. And it likes chocolate. You could say, it's bi-flavorful. Which happens to be a quality I admire. Even embody and

Gluten-Free Baking Tips + Substitutions

Need wheat-free gluten-free baking tips? Help is Here. Here's what works- and what doesn't- in quirky Gluten-Free Baking and Substitution Land. From Karina, Gluten-Free Goddess®. Baking Substitutions for Wheat-Free, Gluten-Free and More Notes on GF Flours: Gluten-free non-wheat flours generally fall into three basic weights- light starch, all-purpose medium, or heavier whole grain. A blend of medium and heavy flours with some starch mixed in to lighten, tenderize, and help bind the batter or dough works best, and tastes best (too much starch can result in a gummy texture). Light, starchy GF flours include sweet rice flour, white rice flour, and the ubiquitous gluten-free starches- tapioca starch, cornstarch, potato starch (NOT potato flour, which is whole different animal) and arrowroot starch. Medium flours are akin to 'all purpose flour'- these include sorghum flour, certified gluten-free oat flour, and superfine brown rice flour. If you cannot find sorg