Connie’s G/F Sweet Potato Cornbread

What you’ll need:

(scroll to the bottom for the printable recipe)

Dry Ingredients

• 1 ½ cups yellow cornmeal (I used Quaker)
• 1 cup G/F flour (I use cup 4 cup)
• ½ cup sugar plus 1 tbsp
• 1 tsp kosher salt
• 1 tsp xanthan gum 
• ½ tsp cinnamon
• ¼ -½ tsp nutmeg

Wet Ingredients

• 1 3/4 cups mashed sweet potatoes (canned or fresh)
• 2 large eggs, room temperature
• ½ cup sour cream
• ¾ cup milk
• 1 ½ tbsp pure maple syrup
• ½ tsp vegetable oil

How to Make it:

First things first, preheat oven to 425* Fahrenheit (218* C)

Next, oil a 10-inch skillet.  Cast iron works great. If you’re using a skillet with a plastic handle, wrap the handle with aluminum foil, and place the skillet in the oven while you’re prepping. 

Next you’ll 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.

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!

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 is delicious!    Please try this yummy gluten free cornbread.

ENJOY A LITTLE TASTE OF HEAVEN
RIGHT HERE IN AUSTIN, TEXAS!

Hey Friends,

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.  Add fried ground spiced up turkey to the batter & bake.   Of course, adding cheddar cheese and green chilies is always popular.   

Love,
connie