Sometimes a great notion... is about cornbread.
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
Recipe posted by Karina Allrich October 2006. Updated 2025.
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.
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
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.
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.
Wonderful with my Roasted Corn Chowder with Lime or this hearty Favorite Chili.
Recipe Source: Gluten-Free Goddess
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