Connie's Gluten Free SWEET POTATO CORNBREAD
Ingredients
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
- 1/2 cup sour cream
- 3/4 cup milk
- 1 1/2 tbsp pure maple syrup
- 1/2 tsp vegetable oil
Instructions
- 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.
Notes
ENJOY A LITTLE TASTE OF HEAVEN
RIGHT HERE IN AUSTIN, TEXAS
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 was 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. Add fried ground spiced up turkey to the batter & bake. Of course, adding cheddar cheese and green chilies is always popular.
Please try this yummy g/f cornbread and send me pics! I love hearing from y'all!
Love,
connie
connie