Sweet Potato Cornbread

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A slice of pumpkin cake with whipped cream on top sits on a plate with a spoon beside it.

This gluten-free sweet potato cornbread is softly sweet and impossible to stop slicing.

Course Bread

Cuisine American

Keyword Sweet Potato Cornbread

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 219kcal

Author Ksenia Prints

Equipment

8×8 inch baking pan
Large mixing bowl
Medium mixing bowl
Whisk
rubber spatula
Measuring Cups and Spoons
cooling rack

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. Leaving some overhang on the parchment makes lifting the cornbread easier 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. Break up any brown sugar lumps so the mixture looks evenly combined.

Make the Sweet Potato Mixture

In a separate bowl, whisk together the mashed sweet potato, eggs, buttermilk, oil, and vanilla. The mixture should look smooth and creamy, with no large pieces of sweet potato remaining.

Combine the Batter

Pour the wet ingredients into the dry ingredients and stir gently. Stop mixing as soon as the flour disappears. A few small lumps are perfectly fine and help keep the crumb tender.

Transfer to the Pan

Spread the batter evenly into the prepared baking dish. The top does not need to be perfectly smooth. Small ridges often turn into beautiful cracks during baking.

Bake Until Golden

Bake for 30 to 35 minutes. The top should become golden with small cracks, and a toothpick inserted into the center should come out clean or with a few moist crumbs attached.

Cool Before Slicing

Allow the cornbread to cool in the pan for about 10 minutes. This gives the crumb time to settle and makes slicing easier.

Serve

Slice into squares and serve slightly warm with butter, maple syrup, or honey.

Nutrition