Sweet Potato Cornbread
Rated 5.0 stars by 1 users
Category
Side Dish, Gluten-Free
Cuisine
American
Author:
Connie
Ok, don’t judge me! I put a wedge of cornbread on a plate drizzled with a little bit of warm maple syrup & a pat of butter on the top. It's delicious! If you don’t need to be gluten free, use regular flour and delete the xanthan gum. The basic recipe can be easily changed up. Example: add fried ground spiced up turkey to the batter & bake. Of course, adding cheddar cheese and green chilies is always popular.
Ingredients
-
1 ½ cups yellow cornmeal
-
1 cup high quality gluten free flour
- ½ cup sugar plus 1 tbsp
- 1 tsp kosher salt
- 1 tsp xanthan gum
- ½ tsp cinnamon
-
¼ -½ tsp nutmeg
- 1 3/4 cups mashed sweet potatoes (canned or fresh)
- 2 large eggs, room temperature
- 1/2 cup sour cream
- 3/4 cup milk
- 1 1/2 tbsp pure maple syrup
- 1/2 tsp vegetable oil
Dry Ingredients
Wet Ingredients
Directions
How To Make It
- Preheat oven to 425
- Oil a 10-inch skillet. Cast iron works great. If using a skillet with a plastic handle, wrap with aluminum foil
- Place skillet in oven while prepping
- Place all dry ingredients in a large bowl, set aside
Place mashed sweet potatoes and the rest of the wet ingredients in a medium bowl. Whisk together until well combined. Add whisked eggs to the mixture; Stir.
- Make a well in the center of the dry ingredients.
- Pour the sweet potato mixture into the well and begin folding until there are no longer any visible dry ingredients and slightly lumpy. Be careful not to over mix
- Spoon the cornbread mixture into the hot skillet. Be careful of the skillet’s hot handle
- Bake for approximately 20 minutes until the top is light golden brown and it begins to crack.
- Remove from oven and place 2-3 thin pats of butter on the top.
Recipe Note
Enjoy a little taste of Heaven right here in Austin, Texas!